Pumpkin Spice Sourdough Loaf by @manningherkitchen
1 serving
🫙
100 g
Sourdough Starter
💧
240 ml
Filtered Water
🎃
200 g
Pumpkin Purée
🌾
60 g
Whole Wheat Flour
🌾
200 g
All Purpose Flour
🌾
190 g
Bread Flour
🧂
3 g
Diastatic Malt Powder
🌿
5 ml
Vanilla
🧂
11 g
Salt
🍬
55 g
Brown Sugar
🍂
11 g
Pumpkin Pie Spice
Preparation Steps
Step 1/28
Weigh 100 g sourdough starter and 240 ml filtered water into a large mixing bowl.
Step 2/28
Stir the starter and water until the starter is mostly dissolved.
Step 3/28
Add 200 g pumpkin purée, 60 g whole wheat flour, 200 g all-purpose flour, and 190 g bread flour to the bowl.
Step 4/28
Add 1 tsp diastatic malt powder and 1 tsp vanilla extract if using.
Step 5/28
Mix the dough with a spatula until no dry flour remains.
Step 6/28
Knead the dough briefly by hand until it is evenly combined and free of flour clumps.
Step 7/28
Cover the bowl and rest the dough for 30 min.
Step 8/28
Sprinkle 11 g coarse sea salt evenly over the rested dough.
Step 9/28
Perform one set of stretch-and-folds by lifting and folding each side of the dough toward the center.
Step 10/28
Cover the dough and rest it for 60 min.
Step 11/28
Divide the dough between two small mixing bowls for two smaller loaves, or keep it in one bowl for one large loaf.
Step 12/28
Press the dough gently to flatten it and sprinkle 55 g brown sugar over the surface.
Step 13/28
Sprinkle 1 1/2 tbsp pumpkin pie spice evenly over the dough.
Step 14/28
Perform a second set of stretch-and-folds to enclose the brown sugar and pumpkin pie spice.
Step 15/28
Cover the dough and rest it for 60 min.
Step 16/28
Perform a third set of stretch-and-folds to strengthen the dough.
Step 17/28
Cover and bulk-ferment the dough until it has almost doubled in volume, about 180 min with active starter or up to 540 min with discard starter.
Step 18/28
Turn the dough onto a lightly floured work surface.
Step 19/28
Pull the dough edges toward the center until the surface tightens.
Step 20/28
Flip the dough seam-side down and shape it into a loose ball.
Step 21/28
Cover the shaped dough and rest it for 30 min.
Step 22/28
Place the dough seam-side up in a floured banneton basket.
Step 23/28
Cover and proof the dough in the refrigerator for 720 min.
Step 24/28
Preheat the oven and Dutch oven to 450°F (230°C) for 30 min.
Step 25/28
Invert the proofed dough into the hot Dutch oven and score the top.
Step 26/28
Cover the Dutch oven and bake the loaf at 450°F (230°C) for 25 min.
Step 27/28
Remove the lid and bake at 425°F (220°C) until deeply browned, about 20 min.
Step 28/28
Transfer the baked loaf to a wire rack and cool completely for at least 60 min before slicing.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
260 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Temps
Non spécifié
Difficulty
Level
Hard (3/4)
Steps
28 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@manningherkitchen
Origin
Cuisine
American
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos