@therealsourdoughmom: You will LOVE this fall recipe!!🫶🏼🍂 Pumpkin Spice Sourdough Bread 125g active starter 200g pumpkin purée 50g maple syrup 275g water 500g flour 1 TBSP pumpkin pie spice 12g salt 1. In a mixing bowl, add active sourdough starter. 2. Add pumpkin purée, maple syrup, and warm filtered water. Mix until the starter is dissolved. 3. Add flour, pumpkin pie spice, and salt. Mix until the dough is the same consistency and there are no pockets of dry flour remaining. Stretch and Folds: 4. Cover the dough and let it rest for one hour. 5. Perform stretch and folds every 30 minutes for four rounds. I do coil folds for the last 3 sets. 6. After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by 50%-75% in size. 7. Generously flour the counter. 8. Shape the dough into a rectangle, then fold one side toward the middle, and repeat with the other side. Roll up your dough into a ball shape. Shape it into a round ball by pushing your dough out in a circular motion and pulling in about 3-4 times (tucking in the underside). Let rest for 20 minutes. 9. Perform the final shaping by repeating the steps you did in the first shape. Place your dough upside down (seam side up) into a floured banneton. 10. Cover your dough with a kitchen towel or plastic wrap and cold-proof in the refrigerator for 2 hours or overnight. 11. Preheat oven to 500°F with Dutch oven inside. 12. Place 4 equal sized butcher’s twine on top of dough. Add parchment paper and flip dough over. Tie strings to make 8 equal parts and cut above the knots. 13. Place the dough with parchment paper into the preheated Dutch oven. 14. Bake covered at 500°F for 35 minutes, then uncover and bake for another 10 minutes at 425°F. Enjoy!😊 #sourdoughbread #pumpkinbread #fallrecipes #sourdoughtok

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Friday 06 September 2024 01:20:20 GMT