Mini Cinnamon Swirl Sourdough Pumpkins

Imagine these placed about your thanksgiving table as not only cute decor but also the best sweet addition to your meal! The perfect recipe to make with family this season that will become a new tradition! Shop my Dehydrated Sourdough Starter for an extremely active sourdough starter that can be ready to use in 5 days!

Pumpkin Cinnamon Swirl Sourdough Mini Pumpkins 

You can use the same recipe to make 1 large loaf or 6 mini loaves

INGREDIENTS:

120g active sourdough starter

200g pumpkin puree

25g maple syrup

250g filtered water

500g organic unbleached bread flour

10g salt

Cinnamon Swirl Inclusions:

5g cinnamon 

5g pumpkin spice

90g sugar 

INSTRUCTIONS: 

0:00 

1. add active starter, pumpkin puree, maple syrup, and filtered water to a large mixing bowl. Mix well with a bread whisk incorporating all ingredients. 

2. add in bread flour and salt then mix until you have a shaggy dough. 

3. cover with a bowl cover or damp tea towel and let set for 1 hour at room temperature.

1:00

1. complete your first set of stretch and folds, cover and let set for another hour

2:00 

1. complete your second set of stretch and folds, cover and let set for its final hour

3:00 

1. complete your third and final set of stretch and folds, cover and let set for 8-12 hours at room temperature until your dough have doubled in size

   
   

THE NEXT DAY (shaping) 

If you are making one large loaf, follow the exact steps below. If you are making mini loaves, divide your dough into 200g sections for each mini loaf then follow the below steps. 

0:00 

1. flour your surface, then allow dough to fall out of bowl onto counter. Create rectangle with dough by gently pressing out. 

2. mix your cinnamon swirl filling in a bowl and spread a layer onto your flatted dough. 

3. create your sharing folds and add filling into each roll (shown in video) then shape into ball.

4. add your dough to floured banneton, cover, allow to fit on counter for 30 mins - 1 hour then place in fridge. 

(the longer your dough sits in the fridge the more sour of a flavor it will developed — you could bake now if you don't want to wait)

THIS EVENING

6:00

1. preheat oven to 500F with dutch oven in the oven 

2. remove loaf from fridge and lay string stoked in EVOO to form the pumpkin (seen in video) on top of banneton

3. lay parchment over and flip onto counter

4. scoring is optional (if you do complete a score, make then vertical

   
   

BAKING 

***(if making mini loaves, add then to a baking sheet lined with parchment paper, bake at 450 for 20 minutes)***

6:30 

1. once oven is preheated to 500F, add loaf to pot with 2-4 ice cubes on the sides of the parchment and cover with lid. 

2. bake for 20 minutes 

6:50 

1. lower oven temperature to 450F and remove the lid 

2. bake for remaining 20 minutes

7:10 

1. place loaf on cooling rack for 1 hour 

8:10

1. cut strings and remove from loaf and top with a cinnamon stick