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Saturday 12 September 2026 03:15:01 GMT

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will williams :

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2026-09-12 03:55:51

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Maap Silau 🤩🤩🤩

Maap Silau 🤩🤩🤩

loaf it or leave it ep. 5 🎃 this one tested my patience 😂 pumpkin chocolate crunch swirl sourdough took FOREVER to ferment, but that first bite made up for it. soft pumpkin sourdough with ribbons of cinnamon sugar, semi sweet chocolate chips, toasted pecans and that buttery pecan crunch on top. this first loaf was just a tiny bit dense, so i made a few tweaks to the recipe below if you want to try it. i took the sugar out of the dough, gave it just a touch more flour and moved the inclusions later so the dough can get a head start fermenting. the flavor though? absolutely insane. it’s a keeper. I loaf it. 🤎 Pumpkin chocolate crunch swirl loaf dough 240 g room temperature water 100 g active sourdough starter 100 g pumpkin purée 1 tsp vanilla bean paste 485 g bread flour 10 g fine sea salt cinnamon chocolate pecan swirl 1/4 cup brown sugar 1 tsp pumpkin pie spice 1 1/2 tsp cinnamon 1 tbsp bread flour 1/2 cup semisweet chocolate chips 1/4 cup toasted chopped pecans pecan crunch topping 1 tbsp softened butter 2 tbsp brown sugar 1/4 cup toasted chopped pecans 1/4 tsp cinnamon pinch of salt mix water, starter, pumpkin and vanilla. add flour, salt and pumpkin pie spice and mix until combined. rest 1 hour. do your first stretch and fold without any inclusions. rest another 30-45 minutes. gently flatten the dough and add the cinnamon sugar mixture, chocolate chips and toasted pecans. fold everything into the dough, keeping some irregular ribbons of cinnamon sugar throughout. continue bulk fermentation somewhere warm until the dough is visibly puffy, aerated and has risen about 50%. this loaf may take longer than a plain sourdough loaf. shape and place into a loaf tin. proof until puffy. bake covered at 425°f until the center is almost fully baked. because pumpkin and the inclusions add moisture, use internal temperature rather than the clock and aim for about 200-205°f. for the crunch topping, mix the butter, brown sugar, pecans, cinnamon and salt. add to the baked loaf and broil very briefly, watching constantly, just until bubbly and caramelized. cool completely before slicing. #sourdough #sourdoughbread #pumpkinsourdough #sourdoughinclusions #loafitorleaveit

loaf it or leave it ep. 5 🎃 this one tested my patience 😂 pumpkin chocolate crunch swirl sourdough took FOREVER to ferment, but that first bite made up for it. soft pumpkin sourdough with ribbons of cinnamon sugar, semi sweet chocolate chips, toasted pecans and that buttery pecan crunch on top. this first loaf was just a tiny bit dense, so i made a few tweaks to the recipe below if you want to try it. i took the sugar out of the dough, gave it just a touch more flour and moved the inclusions later so the dough can get a head start fermenting. the flavor though? absolutely insane. it’s a keeper. I loaf it. 🤎 Pumpkin chocolate crunch swirl loaf dough 240 g room temperature water 100 g active sourdough starter 100 g pumpkin purée 1 tsp vanilla bean paste 485 g bread flour 10 g fine sea salt cinnamon chocolate pecan swirl 1/4 cup brown sugar 1 tsp pumpkin pie spice 1 1/2 tsp cinnamon 1 tbsp bread flour 1/2 cup semisweet chocolate chips 1/4 cup toasted chopped pecans pecan crunch topping 1 tbsp softened butter 2 tbsp brown sugar 1/4 cup toasted chopped pecans 1/4 tsp cinnamon pinch of salt mix water, starter, pumpkin and vanilla. add flour, salt and pumpkin pie spice and mix until combined. rest 1 hour. do your first stretch and fold without any inclusions. rest another 30-45 minutes. gently flatten the dough and add the cinnamon sugar mixture, chocolate chips and toasted pecans. fold everything into the dough, keeping some irregular ribbons of cinnamon sugar throughout. continue bulk fermentation somewhere warm until the dough is visibly puffy, aerated and has risen about 50%. this loaf may take longer than a plain sourdough loaf. shape and place into a loaf tin. proof until puffy. bake covered at 425°f until the center is almost fully baked. because pumpkin and the inclusions add moisture, use internal temperature rather than the clock and aim for about 200-205°f. for the crunch topping, mix the butter, brown sugar, pecans, cinnamon and salt. add to the baked loaf and broil very briefly, watching constantly, just until bubbly and caramelized. cool completely before slicing. #sourdough #sourdoughbread #pumpkinsourdough #sourdoughinclusions #loafitorleaveit

Okay diva I see you 👀 #hhn #hollywood #hollywoodhorrornights

Okay diva I see you 👀 #hhn #hollywood #hollywoodhorrornights

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