Pumpkin Sourdough Bread

Prep: 20 mins + rising time | Cook Time: 45 mins | Course: Baked Goods | Yield: 1 loaf 

Pumpkin and spice, sourdough bread, perfect for the season. Shape it into a pumpkin shape or a regular round loaf. Inspired by Lisa Bass Of Farmhouse on Boone https://www.farmhouseonboone.com/pumpkin-sourdough-bread/#wprm-recipe-container-38354 

3 ½ cups flour

2 tsp salt

1 tsp pumpkin pie spice

1 cup water

½ cup pumpkin puree

½ cup sourdough starter

2 Tbsp olive oil

In a large non-metallic mixing bowl, whisk flour, salt, and spice together. In a measurer, whisk water, starter, pumpkin, and olive oil together. Pour the liquid mixture into the flour and mix with a rubber scraper into a shaggy dough. Continue to mix just until the dough comes together with your hands. Allow to rest for 30-60 minutes. Pull dough up on one side and allow it to fold over itself (stretch and fold), continue with the other 3 sides envelope style. Do this 3 more times every 30 minutes. Cover with a lid, plastic wrap, or damp towel and allow to bulk ferment for about 6-8 hours or overnight—shorter time on a warm counter, or longer in the fridge for a cold ferment. 

Pull dough out onto a clean rolling surface that is lightly dusted with flour. Press dough into a rectangle. Then fold it over itself into 3rds, roll it up, and shape it into a ball. Place smooth side-down into a bannetone or bowl with a lightly floured tea towel inside. Cover with plastic and allow it to rest for 2-3 hours on a warm counter.

Preheat oven to 450*. Place dough onto a piece of parchment smooth-side up and score the top as desired (or tie loosely with 4 20-inch food-grade strings to create a pumpkin lined shape). Grab edges of parchment and place in a dutch oven placing the lid on top. Bake for 25 minutes. Remove the lid and continue to bake for 20 minutes longer. Check to see that the loaf is done with an insta-thermometer. Minimum temperature should be 200-205*.