Pumpkin Spice Sourdough Loaf

Steps

1. 1

   In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved.

2. 2

   Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined.

3. 3

   Add the bread flour, salt, and pumpkin spice.

4. 4

   Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour.

5. 5

   Cover the bowl and let the dough rest for 1 hour.

   Start 1-hour timer
6. 6

   After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart.

   Start 30-minute timer
7. 7

   Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl.

8. 8

   Cover and refrigerate overnight for the cold proof.

9. 9

   The next morning, preheat your Dutch oven to 450°F (230 °C) (230°C (450 °F)) for at least 30 minutes.

   Start 30-minute timer
10. 10

    While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes.

    Start 5-minute timer
11. 11

    Shape your dough, tie the oil-soaked twine around it to create the pumpkin shape (segments), and score as desired.

12. 12

    Bake covered in the Dutch oven at 450°F (230 °C) (230°C (450 °F)) for 30 minutes.

    Start 30-minute timer
13. 13

    Remove the lid, reduce the oven temperature to 425°F (220 °C) (220°C (425 °F)), and bake for an additional 10–15 minutes, or until the loaf is deep golden brown.

    Start 15-minute timer
14. 14

    Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying!

    Start 1-hour timer