Mix honey and starter in warm water (~100°f). Combine with bread flour, pumpkin, and salt. Autolyse for 1 hour.
Stretch and fold every 30 minutes, repeat 4-5 times.
Bulk ferment for 5 hours.
During shaping, flatten and add a generous amount of pumpkin spice, roll, and shape as normal. Cold ferment for 20 hours.
Preheat dutch oven for 45 minutes. Score + bake immediately from fridge.
Bake with 4 ice cubes at 450°f for 35 minutes with lid on. 15 minutes at 410° with lid off.
Let fully cool and enjoy!
Pumpkin Spice Butter (measurements are all appropriate, I just eyeballed it):
1 stick salted butter
1/4-1/3c pumpkin puree
1 tbsp maple syrup
1 tsp pumpkin spice
Some notes:
Super happy with how this turned out. Crumb and texture is overall great IMO. Wish I added more pumpkin spice as I was hoping to see some more prominent swirls in there. It’s not super sweet either so I think adding a bit of honey in addition to the butter will be **chef’s kiss*. I’m still playing around with % hydration and this was also my first time making a flavored loaf, so any feedback is welcome!
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Recipe:
100g starter
200g pumpkin puree
500g KA bread flour
280g water
20g raw honey
10g salt
~1-2 tbsp pumpkin spice
Mix honey and starter in warm water (~100°f). Combine with bread flour, pumpkin, and salt. Autolyse for 1 hour.
Stretch and fold every 30 minutes, repeat 4-5 times.
Bulk ferment for 5 hours.
During shaping, flatten and add a generous amount of pumpkin spice, roll, and shape as normal. Cold ferment for 20 hours.
Preheat dutch oven for 45 minutes. Score + bake immediately from fridge.
Bake with 4 ice cubes at 450°f for 35 minutes with lid on. 15 minutes at 410° with lid off.
Let fully cool and enjoy!
Pumpkin Spice Butter (measurements are all appropriate, I just eyeballed it):
1 stick salted butter
1/4-1/3c pumpkin puree
1 tbsp maple syrup
1 tsp pumpkin spice
Some notes:
Super happy with how this turned out. Crumb and texture is overall great IMO. Wish I added more pumpkin spice as I was hoping to see some more prominent swirls in there. It’s not super sweet either so I think adding a bit of honey in addition to the butter will be **chef’s kiss*. I’m still playing around with % hydration and this was also my first time making a flavored loaf, so any feedback is welcome!