@thesugarresetmama: 3 months into my sourdough journey and learning SO MUCH. This is by far my favorite loaf yet. Here’s my easy 🎃PUMPKIN cinnamon swirl sourdough recipe: Dough 100g active sourdough starter 200g pumpkin purée 30g maple syrup 240g filtered water 500g bread flour 12g salt Cinnamon swirl 85g sugar 4g cinnamon 5g pumpkin pie spice Directions 1. Combine starter and water until fully mixed and bubbly foam forms. Then add flour, pumpkin, maple syrup and salt. Mix until a shaggy dough forms. Cover and rest on counter for 60 min. 2. Stretch + folds Complete 4 sets of stretch and folds, about 30 minutes apart. Keep the dough covered between sets. 3. Finish bulk fermentation Let the dough continue fermenting until it looks puffier, has some bubbles, and has risen roughly 50–75%. Go by the dough more than the clock. 4. Make the filling Mix the sugar, cinnamon and pumpkin pie spice. 5. Shape Gently stretch the dough into a rectangle. Sprinkle the cinnamon sugar over the surface, leaving a small border around the edges. Roll it up and shape into a round loaf. Place seam-side up in a floured banneton. 6. Cold proof Cover and refrigerate overnight, about 12–24 hours. 7. Preheat oven to 450°F with your Dutch oven inside for 30–45 minutes. 8. Make it pumpkin shaped Soak 4 pieces of baking twine in avocado or olive oil and lay them on your loaf in a criss-cross pattern. Turn the cold loaf onto parchment and loosely tie the twine around it to create 8 sections. Don’t tie it too tightly. The dough needs room to expand. 9. Score the loaf and carefully transfer it to the hot Dutch oven. Spray with a little water for moisture. Bake covered at 450°F for 30 min. Remove the lid then bake uncovered another 10–12 minutes until golden. 10. Let it cool for at least 1–2 hours before slicing. Top with butter + cinnamon. ENJOY! 😊

Drea | Holistic Nutrition ✨

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Friday 09 October 2026 06:07:41 GMT