Le Su Chef

Sourdough pumpkin cinnamon swirl croissant bread / Now the name of this bread is a mouthful.. but it is the more glorious combination of cinnamon swirl bread, sourdough loaf, PLUS flaky croissant. It is has the most beautiful buttery, flaky croissant layers without waaaay less time and effort. Plus warm comforting pumpkin spice and sweet cinnamon sugar is balanced out by the slight tanginess of sourdough. Naturally fermented loaf totally balances out all the butter and sugar.. right? Anyways this bread is EVERYTHING you need this fall. Plus it is technically a same-day sourdough bread recipe! Or you can leave it in the fridge for up to 24 hours if you don’t have time to bake the same day. Recipe below, you can thank me later.

Ingredients:

For the bread:
-100 grams of active sourdough starter
-200 grams pumpkin puree
-25 grams maple syrup
-240 grams filtered water
-500 grams bread flour
-12 grams salt
-113 grams unsalted butter (about 1/2 cup)

For the cinnamon sugar swirl:
-5 grams cinnamon
-5 grams pumpkin pie spice
-80 grams granulated sugar

Instructions:

1. Feed your starter the night before so it is active and ready to bake with in the morning. Or you can feed your starter early in the morning if you plan to bake later at night or cold ferment in the fridge overnight.
2. In a large bowl mix together active starter, pumpkin puree, maple syrup, and filtered water
3. Add bread flour and salt. Mix with wooden spoon or hands until combined and no dry spots are left. Dough will feel sticky and shaggy at this point. Cover your bowl and allow it to rest for 30 minutes
4. Perform total of 4 stretch and folds, wait 30 minutes in between each set
   • Perform first set of stretch and folds
   • For the second set of stretch and folds, grate the cold butter and add half of the grated butter on top of the dough. Set the rest of the butter in the fridge to remain cold. Perform the stretch and fold to incorporate the butter.
   • Third set of stretch and folds, add the rest of your grated butter on top of the dough and complete stretch and folds to incorporate the remainder of the butter
   • complete fourth and final set of stretch and folds. At this point your dough should feel more strong and will not feel shaggy
5. Cover the dough and allow it to rise for 4-6 hours until risen to about 70%
6. Make cinnamon sugar mixture and set off to the side
7. Once dough appears to be risen and bubbly, turn the dough out onto a clean and lightly floured surface
8. Stretch the dough out into a large rectangle, be careful to not tear the dough
9. Sprinkle 1/2 of the cinnamon sugar mixture all of the dough
10. Fold one long side of the rectangle towards the center, then fold the other half over.
11. Then roll the dough onto itself (like a cinnamon roll), while sprinkling the remainder of the cinnamon sugar on top
12. Preshape the bread by gently pulling the dough ball towards yourself to build tension. Rest on the counter for 15-20 minutes
13. Shape the loaf and place into floured proofing basket, seam side up
14. Cover and place into fridge to rest for 2-3 hours if baking same day or rest in fridge for up to 24 hours
15. Once ready to bake, preheat your oven to 450F with a dutch oven inside for about 20 minutes
16. Place your loaf onto a piece of parchment paper, score the loaf, and place inside dutch oven. Bake for 30 minutes covered. After 30 minutes, remove the lid and bake for additional 20 minutes.
17. After the bread is finished baking, remove it from the dutch oven and allow it to cool completely on a wire rack before cutting (the hardest part!!!)
18. Enjoy! :)
    
    *Note: Maintain dough temperature of about 70-72F to ensure the dough isn’t too warm that it melt the butter. To ensure the dough temperature is not too warm, water temp about 90F when you mix in with your starter. Also make sure your butter is cold when you grate it in!