Ingredients:

  • 1 cup active sourdough starter (227g)
  • 3/4 cup unsweetened pumpkin puree (180g)
  • 1/2 cup warm water (120ml)
  • 3 1/2 cups bread flour (440g)
  • 1/2 cup whole wheat flour (60g)
  • 2 tsp fine sea salt (12g)
  • 2 tbsp maple syrup (30ml)
  • 1 tbsp pumpkin spice mix (6g)

Instructions:

  1. In a large bowl, whisk together the active sourdough starter, warm water, pumpkin puree, and maple syrup until smooth.
  2. Stir in the bread flour, whole wheat flour, and pumpkin spice mix with a spatula until a shaggy, mahogany-colored dough forms.
  3. Add the salt and incorporate it by squeezing the dough with your hands.
  4. Cover with a damp cloth and let it rest for 30 minutes to allow the flour to fully hydrate.
  5. Perform a series of 'Stretch and Folds': Grab one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat 4 times.
  6. Repeat the stretch-and-fold process every 30 minutes during bulk fermentation to build dough strength.