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Ingredients:
125g Active Bubbly Sourdough Starter
200g Pumpkin Puree
50g Maple Syrup
275 filtered water
500 g Bread Flour
1 TBSP Pumpkin Pie Spice
12g Salt
Mix wet ingredients together and then add dry ingredients mix well until combined, cover and let rest at room temp for 1 hour! You will then complete 3 sets of stretch and folds- every 30 min! Then allow to rest and bulk ferment for 8-12 hours until it’s doubled in size
Laminate and shape your dough and place upside down in a banneton and place in the fridge for up to 8-48 hours
Watch our other video for instructions on scoring and baking this pumpkin loaf! 🎃
#fallvibes🍂 #fallrecipes #sourdough #pumpkinrecipes #easyrecipes