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Posted On: August 31st 2026, 05:12 am
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The cutest sourdough loaf I ever did see! Pumpkin brown sugar cinnamon swirl loaf!🎃
LOAF RECIPE: by @gatherednutrition
-100g starter
-200g pumpkin puree
-240g water
-25g maple syrup (I substituted with the pumpkin pie syrup I made recently)
-12g sea salt
-500g bread flour
PUMPKIN PIE SYRUP RECIPE: by @supimkale
-1 cup brown sugar
-1/2 cup maple syrup
-1 cup pumpkin puree
-1.5 cups water
-pinch of salt
-1 tsp vanilla
-1 tsp pumpkin pie spice
-1 tsp cinnamon
*mix all together and simmer on low for 10 minutes. Let cool and store in air tight container in fridge
LOAF INSTRUCTIONS:
-combine your ingredients and mix into a shaggy dough
-let shaggy dough rest for 1 hour
-3-4 sets of stretch and folds every 30-45 minutes
-after completing stretch and folds let dough rest for 3-6 hours depending on temp of your home. If warm it will be quicker. If cold it will take closer to the 6 hours.
-stretch dough into a large rectangle and sprinkle a mixture of brown sugar and cinnamon all over the dough. Fold one side to the middle and the other side over top of that fold. Sprinkle more of the mixture onto the dough again. From the bottom roll the doll over itself like a cinnamon roll until the dough is in a ball shape.
-push and pull your dough a few times to create tension and to create a neater round shape
-let dough sit for 1-2 hours
-once the 1-2 hours is almost up, place your Dutch oven inside the oven and preheat to 450*
-while the oven preheats, soak 4 long strands of butchers twine in olive oil. This prevents them from sticking to the baked loaf
-Arrange your twine strands so they’re cross crossing creating the look of a fully cut pie and place your dough on the center of them.
-pull each strand up around the dough and tie at the top to create the look of a pumpkin.
-score your loaf in between each section of twine (optional)
-place your dough in the Dutch oven and bake for 35 minutes with the lid on. When the time is up, remove the lid and bake for another 15 minutes.
-let your loaf fully cool for 2+ hours before cutting into it to prevent a gummy texture
-place a cinnamon stick in the center (optional)
-Enjoy!!
#pumpkinsourdoughloaf #sourdough
LOAF RECIPE: by @gatherednutrition
-100g starter
-200g pumpkin puree
-240g water
-25g maple syrup (I substituted with the pumpkin pie syrup I made recently)
-12g sea salt
-500g bread flour
PUMPKIN PIE SYRUP RECIPE: by @supimkale
-1 cup brown sugar
-1/2 cup maple syrup
-1 cup pumpkin puree
-1.5 cups water
-pinch of salt
-1 tsp vanilla
-1 tsp pumpkin pie spice
-1 tsp cinnamon
*mix all together and simmer on low for 10 minutes. Let cool and store in air tight container in fridge
LOAF INSTRUCTIONS:
-combine your ingredients and mix into a shaggy dough
-let shaggy dough rest for 1 hour
-3-4 sets of stretch and folds every 30-45 minutes
-after completing stretch and folds let dough rest for 3-6 hours depending on temp of your home. If warm it will be quicker. If cold it will take closer to the 6 hours.
-stretch dough into a large rectangle and sprinkle a mixture of brown sugar and cinnamon all over the dough. Fold one side to the middle and the other side over top of that fold. Sprinkle more of the mixture onto the dough again. From the bottom roll the doll over itself like a cinnamon roll until the dough is in a ball shape.
-push and pull your dough a few times to create tension and to create a neater round shape
-let dough sit for 1-2 hours
-once the 1-2 hours is almost up, place your Dutch oven inside the oven and preheat to 450*
-while the oven preheats, soak 4 long strands of butchers twine in olive oil. This prevents them from sticking to the baked loaf
-Arrange your twine strands so they’re cross crossing creating the look of a fully cut pie and place your dough on the center of them.
-pull each strand up around the dough and tie at the top to create the look of a pumpkin.
-score your loaf in between each section of twine (optional)
-place your dough in the Dutch oven and bake for 35 minutes with the lid on. When the time is up, remove the lid and bake for another 15 minutes.
-let your loaf fully cool for 2+ hours before cutting into it to prevent a gummy texture
-place a cinnamon stick in the center (optional)
-Enjoy!!
#pumpkinsourdoughloaf #sourdough
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