@mamaglocooks: Pumpkin Maple Sourdough Bread A rustic loaf with a golden crust, a soft center, and a gentle pumpkin-spice flavor. Makes: One loaf Timing: Mix today, refrigerate overnight, and bake tomorrow. Ingredients 100 grams active, bubbly sourdough starter 250 grams lukewarm water 120 grams plain pumpkin purée, not pumpkin pie filling 25 grams pure maple syrup 500 grams bread flour 10 grams fine salt 1 teaspoon cinnamon ½ teaspoon pumpkin pie spice Instructions Mix the dough Stir together the starter, water, pumpkin purée, and maple syrup in a large bowl. Add the flour, salt, cinnamon, and pumpkin pie spice. Mix until no dry flour remains. Cover and rest for 30 minutes. Stretch and fold With damp hands, lift one side of the dough and fold it over the center. Turn the bowl and repeat on all four sides. Do three rounds of these folds, resting 30 minutes between rounds. Let it rise Cover and leave at room temperature until the dough looks puffy, has bubbles along the sides, and has grown about 50–75%. This may take roughly 6–10 hours total from mixing at 72–75°F, or longer in a cooler kitchen. Follow the dough’s appearance rather than the clock. Shape the loaf Turn the dough onto a lightly floured surface. Gently shape it into a round, tucking the edges underneath to create a taut surface. Place seam-side up in a floured proofing basket or a towel-lined bowl dusted generously with rice flour. Refrigerate overnight Cover and refrigerate for 8–16 hours. Bake Preheat the oven with a lidded Dutch oven inside to 450°F for 45 minutes. Turn the cold dough onto parchment paper and cut a slash across the top with a sharp blade. Carefully lower it into the Dutch oven. Cover and bake for 25 minutes. Remove the lid, reduce the temperature to 425°F, and bake for another 20–25 minutes, until deeply golden. If checking with a thermometer, aim for a center temperature of 205–210°F. Cool and enjoy Cool on a rack for at least 2 hours before slicing. Tip: Your starter should be recently fed and near its peak; bubbly and risen well. Starter discard will not raise this loaf reliably. #sourdough #starter #bread #cookingathometiktoktv #recipesoftiktok

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Sunday 25 October 2026 10:20:09 GMT