Pumpkin Spice Sourdough Bread

1: In a mixing bowl, add active sourdough starter.

2: Add pumpkin purée, maple syrup, and warm filtered water. Mix until the starter is dissolved.

3: Add flour, pumpkin pie spice, and salt. Mix until the dough is the same consistency and there are no pockets of dry flour remaining.

4: Cover the dough and let it rest for one hour.

5: Perform stretch and folds every 30 minutes for four rounds. Coil folds for the last 3 sets.

6: After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by 50%-75% in size.

7: Generously flour the counter.

8: Shape the dough into a rectangle, fold one side toward the middle, and repeat with the other side. Roll up your dough into a ball shape and shape it into a round ball by pushing out in a circular motion and tucking in the underside.

9: Let rest for 20 minutes.

10: Perform the final shaping by repeating the steps done in the first shape. Place the dough upside down (seam side up) into a floured banneton.

11: Cover with a kitchen towel or plastic wrap and cold-proof in the refrigerator for 2 hours or overnight.

12: Preheat oven to 500°F with Dutch oven inside.

13: Place 4 equal sized butcher’s twine on top of dough. Add parchment paper and flip dough over. Tie strings to make equal parts and cut above the knots.

14: Place the dough with parchment paper into the preheated Dutch oven.

15: Bake covered at 500°F for 35 minutes, then uncover and bake for another 10 minutes at 425°F. Enjoy!