Pumpkin Cinnamon Swirl Loaf

Ingredients

• 225 g pumpkin puree
• 200 g water
• 110 g active starter
• 550 g bread flour
• 12 g salt
• 10 g maple syrup (optional)
• Brown sugar
• Cinnamon
• Pumpkin spice

Instructions

1. In a large bowl add pumpkin puree, water, and starter. If using maple syrup add now as well. Mix together until combined and “frothy”
2. Add flour, and salt. Mix until shaggy.
3. Begin your stretch and folds after 1 hour of rest. Stretch and fold every 30 minutes until dough has strength.
4. Bulk ferment. Dough should double in size and not deflate when poked in the middle.
5. In a small bowl add in brown sugar, cinnamon, and pumpkin spice. All to your liking. Taste test before adding.
6. After bulk fermentation, do your final shaping and add your inclusion. I like to take my bread and make a square, add filling, then fold into each other, adding filling at each fold. Then when I have a long rectangle I roll the bread up into a ball.
7. Place dough in floured banneton overnight in the fridge. Keep your dough covered.
8. Preheat oven and dutch oven to 450 degrees fahrenheit.
9. Take dough out and score to your liking. If making a pumpkin, tie butcher string tightly around dough so when it expands it has groves like a pumpkin.
10. Bake covered for 30 min, and uncovered until golden (10-15 min)
11. Wait until cooled down, and cut in!
12. Enjoy! I like my first slice with butter!