Pumpkin Sourdough Bread

This one has a tight crumb, perfect for toasting and spreading with butter or jam, as your toppings won't leak through. 

Ingredients:

1/2 cup active sourdough starter

4 cups bread flour

3/4 cup water, at room temperature

1 cup pumpkin purée

2 tsps salt

1 1/2 tbsps maple syrup

2 shakes of cinnamon

semolina for sprinkling 

turmeric for colour (optional)

Mix starter, pumpkin purée, water, maple syrup, cinnamon and flour together until shaggy. Rest 30 minutes covered with a tea towel. Sprinkle the salt and incorporate. Perform 4 sets of stretch and folds every 30 minutes. You can sprinkle some turmeric on the dough for each stretch and fold (use gloves so your hands don't turn yellow!) After the 4th stretch and fold place in bowl and cover with plastic wrap until doubled. (Mine took 6 hours). Turn out on floured surface and form into a boule pinching at the bottom. Flour well. Sprinkle semolina on bottom of a bowl the size of your Dutch oven. Sit dough seam side up, cover with plastic wrap and keep in a warm place (bread proofer or microwave with a cup of hot water) for 2-3 hours then refrigerate overnight. In the morning remove from fridge for 1 hour. Give it a quick freeze in the freezer for 15 minutes. Preheat oven with the Dutch oven and lid inside for 20 minutes at 450°F. Turn dough out on parchment or Dutch oven sling, rub turmeric on top if using, then score and lift into hot Dutch oven. Bake covered 30 minutes, then uncover for 15 minutes. 

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