Pumpkin Cinnamon Sourdough Bread: Baked

Instructions:

1. In a large bowl, whisk together the active sourdough starter, warm water, pumpkin purée, and 38g brown sugar until smooth.
2. Fold in the bread flour, sea salt, and pumpkin pie spice. Mix by hand or with a sturdy spoon until no dry flour remains.
3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to fully hydrate.
4. Perform a set of stretch and folds every 30 minutes for the first 2 hours: reach under one side of the dough, pull upward, and fold over itself, repeating for all four sides.
5. Cover the bowl and let the dough ferment at room temperature (approx. 70°F/21°C) until it has grown by about 50% and looks bubbly, usually 6–10 hours.
6. Turn the dough onto a lightly floured surface and gently press it into a rectangle.
7. Spread the softened butter evenly across the surface and sprinkle the cinnamon-brown sugar mixture over the butter.
8. Roll the dough tightly into a log and shape it into a tight oval boule.
9. Place the loaf upside down on parchment paper and proof for 2 hours at room temperature or overnight in the refrigerator.
10. Preheat oven and Dutch oven to 450°F (230°C) for 45 minutes.
11. Transfer the loaf into the hot pot, score the top with a deep slash, cover with the lid, and bake for 20 minutes.
12. Remove the lid, reduce heat to 425°F (218°C), and bake for another 20–25 minutes until the crust is deep mahogany brown.
13. Cool the bread on a wire rack for at least 1 hour before slicing.