Ingredients:

  • 1 cup (240ml) active sourdough starter
  • 3 1/2 cups (420g) bread flour
  • 3/4 cup (180g) pumpkin puree
  • 1/2 cup (120ml) warm water
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (6g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1/4 cup (50g) coconut sugar
  • 1 tbsp (8g) ground cinnamon
  • 2 tbsp (30g) melted coconut oil
  • 1/4 cup (30g) toasted chopped walnuts

Instructions:

  1. Combine active starter with warm water and maple syrup. Let sit for 30 minutes until foamy.
  2. Mix pumpkin puree and pumpkin pie spice into the starter mixture. Gradually fold in the bread flour and salt until a shaggy dough forms.
  3. Perform a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation until the dough is smooth and elastic.
  4. Cover the bowl and leave the dough in a warm spot (75-80°F) until it has grown by about 50%. Gently degas and shape into a loose round.
  5. Roll the dough into a wide rectangle (roughly 12x8 inches). Brush with melted coconut oil and sprinkle with cinnamon-sugar mixture and walnuts. Roll tightly into a log, twisting slightly.