Pumpkin Spice Sourdough

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! 🎃

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