Pumpkin Loaf- with Cinnamon Chips! The pumpkin loaf always felt a little bland to me, the cinnamon chips makes it so good! Here is the recipe for 1 loaf: Ingredients: 100g active, bubbly sourdough starter 285g water 150 g pumpkin purée 500 g bread flour (or Costco Kirkland organic AP flour) 10 g vanilla extract 30g Maple Syrup 5 g pumpkin spice 100g cinnamon chips Instructions: Mix all ingredients together in a large bowl until a shaggy dough forms. (Except cinnamon chips, add those during stretch & folds) Cover the bowl. This is when bulk fermentation begins. Let the dough rest for 30 minutes to 1 hour, then perform one set of stretch and folds. Perform 2–3 additional sets of stretch and folds every 30 minutes to 1 hour. (Add cinnamon chips) After your stretch and folds are complete, let the dough rest undisturbed while it finishes bulk fermentation. Once bulk fermentation is complete, turn the dough out onto a floured surface. With floured hands, pre-shape the dough into a ball and lightly sprinkle the top with flour. Let the dough rest on the counter for about 20 minutes. If you would like to add a cinnamon-sugar swirl, this is when you will laminate the dough. After the bench rest, complete your final shape and place the dough into a lined bowl or proofing basket. You can line the bowl with paper towels to help prevent the dough from sticking. Next is the second rise. You can leave the loaf on the counter for approximately 1½–2 hours, or place it in the refrigerator for a cold proof. The loaf can cold proof in the refrigerator for a minimum of 8 hours and up to 2 days before baking. Baking: Preheat your oven to 475°F with a Dutch oven inside. Once the oven is preheated, allow the Dutch oven to continue heating for an additional 30 minutes. When the loaf is ready to bake, place it on a large piece of parchment paper. Using a razor or serrated knife, make one large cut from top to bottom of the loaf. This is the expansion score. Optional Pumpkin Shape: If you want to create a pumpkin-shaped loaf, cut 4 pieces of baker’s twine, about 18 inches long each. Lay the pieces of twine across the parchment paper so they intersect in the center. Place the loaf directly in the center, bring the twine up around the loaf, and tie it at the top. You do not need to make an expansion score when making a pumpkin-shaped loaf. If desired, soak the twine in oil for a few minutes beforehand to help prevent it from sticking to the loaf. Bake: Place the loaf into the preheated Dutch oven. Bake covered for 20 minutes. Remove the lid and bake for an additional 15–20 minutes, depending on your desired crust color. Once baked, transfer the loaf to a cooling rack and allow it to cool for at least 1 hour before slicing. Enjoy! 🧡🍁 #bendoregon #centraloregon #sourdoughbaking - @lady.sourdough