Sourdough Pumpkin Bread

• 200 g Sourdough starter
• 250 milliliters Water
• 300 g Bread Flour
• 500 milliliters Water
• 1 cup Pureed Pumpkin or squash
• 1/4 cup Honey
• 2 tablespoons Maple Syrup
• 1/2 tablespoon Salt
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Cloves
• 1 cup Whole Wheat Flour
• 4 cups Bread Flour
• 1/2 teaspoon Diastatic Malt Powder (optional)

1. Combine first three ingredients and allow to sit for 8-12 hours.
2. Add additional ingredients except the bread flour and stir until incorporated.
3. Add bread flour until it becomes difficult to stir.
4. Move the dough to a generously floured surface and perform several folds on the dough. It should be sticky.
5. Place dough in a well greased bowl and cover.
6. Perform stretch and folds every 30 minutes for a total of 3-4 times until the bread becomes more glutinous and retains its shape better.
7. Allow to rise until doubled or move to refrigerator overnight.
8. Stretch and fold the dough and allow to come to room temperature if refrigerated.
9. Shape bread into rolls or loaves and allow to double in size.
10. Preheat oven to 500 degrees with baking stone or dutch oven.
11. Add loaves to oven and reduce temperature to 475.
12. Spray oven with water if not using a dutch oven.
13. Reduce temperature of oven to 425 after 20 minutes.
14. Bake another 20-25 minutes until loaves sound hollow when tapped on the bottom.

starter, milliliters water, bread flour, honey, maple syrup, salt, cinnamon, nutmeg, cloves, whole wheat flour, bread flour, malt

Taken from www.epicurious.com/recipes/member/views/sourdough-pumpkin-bread-5664f6e1d69a105c1e20caf2 (may not work)