The thing you didn’t know you needed, but totally need!!
This was just me having a little seasonal fun, but I couldn’t gate-keep it from you! I hope you enjoy the process as much as I did!
Ingredients
Dough
- 250g roasted pumpkin
- 400g water
- 150g active starter
- 150g wholemeal bread flour
- 600g white bread flour
- 12g salt
Pumpkin Spice Mix
- 3 tbsp ground sweet cinnamon
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 1 nutmeg, grated
- 100g cold butter, grated
- 50g caster sugar
- 50g soft dark brown sugar
Method
- Make the dough by blending the pumpkin with 380g water and mixing with the active starter and flours to form a rough mix. Cover and leave to autolyse for 30 minutes.
- Dissolve the salt in the remaining 20g water and mix into the dough. Cover and leave for 45 minutes.
- Perform 4 sets of coil folds 45 minutes apart.
- Divide the dough into 2 and shape into balls and bench rest for 30 minutes covered.
- Mix the spices, sugars and butter together.
- Shape the ball of dough into a rectangle and dust with 1/3 of the spice mix. Fold into thirds and dust the top with 1/6 of the mixture. Tightly roll up and pinch the seams before placing in a dusted banneton and covering. Prove overnight in the fridge.
- The next day preheat your oven to 280°C fan with a baking stone and tray.
- Place string over the dough, cover the parchment and invert before securing around the dough with a knot. Cover the knot with foil to prevent it from burning and score the surface of the dough if desired.
- Bake the dough in a pan, using ice cubes to create steam and dropping the temperature to 230°C for 20 minutes before removing the steam and baking for a further 20 minutes.
- Allow to cool before enjoying with almond butter.
