@bakedat50: Pumpkin Cinnamon Swirl Sourdough Tutorial | part 2 This recipe said to do a first shaping, let rest and then shape again. Me being such an inclusions person should’ve known that once you add inclusions during shaping, you can’t really mess with it and have to be more gentle. You can see how the sugar liquified during the first rest and then became such a mess. Next time I would add the sugar into the dough instead of during shaping and probably change it to 100g for more sweetness. Also only do one shape after adding in the spices. https://gatherednutrition.com/pumpkin-cinnamon-swirl-sourdough-bread/#tasty-recipes For the cinnamon sugar swirl: 4g cinnamon 5g pumpkin pie spice 87g sugar (coconut sugar or regular sugar work) After dough has doubled in size, make your cinnamon sugar mixture and set aside. Turn dough out onto a clean and floured work surface. Stretch dough out as much as you can, without tearing, into a large rectangle. Sprinkle about 1/2 of your cinnamon sugar mixture over this rectangle. Perform a letter fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom into itself, sprinkling more cinnamon sugar mixture each time you fold the dough. Pull the ball of dough toward you, then gently push forward. Repeat this a few times to continue building tension and shaping your dough into a smooth ball. Let sit on the counter for 15 minutes. Repeat the letter shaping process, only this time much more gently and only stretching the dough the slightest bit each time you fold. Gently push and bowl dough again into a smooth ball, then use a bench scraper to turn dough over into a lined and floured proofing basket, seam side up. Cover with plastic wrap and refrigerate for 2 hours to let dough rest and continue rising. #pumpkincinnamonswirlsourdough #pumpkinsourdough #pumpkincinnamonsourdough

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Friday 22 August 2025 14:12:03 GMT