🎃 PUMPKIN SPICE ARTISAN LOAF 🎃 I have owed you guys this one for a while! Sorry it took so long, but I promise it’s worth the wait. 🫶🏻 This is one of my favorite fall loaves and definitely one you should add to your baking list! 🍞INGREDIENTS 200g water 215g pumpkin pie mix (homemade or store-bought) 100g active sourdough starter 490g flour 10g salt 🎃 HOMEMADE PUMPKIN SPICE MIX (OPTIONAL) 1 can (15 oz) pumpkin purée ¾ cup packed brown sugar (½ cup for less sweetness) 1½ tsp cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg 1 tsp vanilla extract METHOD 1. Make your pumpkin mix (optional): Combine all pumpkin spice mix ingredients until smooth. Measure out 215g for your loaf and refrigerate the remaining mix in an airtight container for 3–4 days. 2. Mix your dough: Combine water, pumpkin pie mix, and active starter. Add flour and salt, mixing until no dry spots remain. Cover and rest for 30 minutes. 3. Stretch & folds: Complete 3 rounds of stretch and folds, resting the dough for 30 minutes between each round. 4. Bulk fermentation: After your final fold, place the dough seam-side down in your bowl. Cover and allow it to ferment until you see bubbles forming on top and the dough is noticeably jiggly. If you’re using my float hack, wait until your dough ball floats to the top of the water before shaping. 5. Shape & cold proof: Shape your loaf and place it into a floured, lined banneton. Cover and refrigerate overnight. 6. Preheat: The next morning, preheat your oven to 450°F with your bread pan or Dutch oven inside. 7. Score: Remove your loaf from the fridge, transfer it to floured parchment paper, and score approximately 1 inch deep to allow for expansion. 8. Bake: Carefully transfer your loaf into your hot pan. If using an ice cube for steam, add one carefully before covering. Bake covered at 450°F for 35 minutes. 9. Finish baking: Remove the lid and bake uncovered for another 8–10 minutes, or until your crust reaches your preferred color. Check that the internal temperature is at least 210°F. 10. Cool: Transfer to a cooling rack and allow your loaf to cool for at least 1 hour before slicing. Share this recipe so someone else can add it to their fall baking list too! 🫶🏻 - @the_sourdoughhoe