This comes from Maurizio Leo, and I found it on the internet when I was looking to break out of my usual sourdough routine. It has the taste of pumpkin bread, but it's much lighter and no so sweet. Delicious!
Ingredients
199g high-protein bread flour (see flour mix note below)
3g ground cinnamon
80g whole milk
8g fine sea salt
FLOUR MIXTURE NOTE: I have unbleached all-purpose flour (protein varies by brand but usually 11-12% protein) and gluten flour (70-80% protein). Using a flour mixture protein calculator (Google it), it looks like I need to use 373.5g of all-purpose flour and 24.5g of gluten flour.
Instructions
Prepare levain (the night before mixing, 9:00pm)
In a small container, mix together the following and keep at 77F for 12 hours:
9g sugar
46g water
18g ripe sourdough starter
Mix (baking day, 9:00am)
Cut butter into 1/2" pats and let warm to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, add:
199g high-protein bread flour (see flour mix note above)
120g pumpkin puree
Mix at speed 1 (or Stir on a KitchenAid) for 1 to 2 minutes until homogenous. Then mix at speed 2 for 8 minutes until dough clumps around the paddle.
Let the dough rest in the mixing bowl for 10 minutes.
Next, add the butter, one pat at a time, while the mixer is running on speed 1. Continue this for 5-8 minutes until all the butter is added to the dough and it's glossy and soft.
Finally, add the dried cranberries (or raisins) at the very end of mixing and mix on low just to incorporate.
Transfer your dough to a bulk fermentation container and cover.
Bulk Fermentation (3 1/2 hours)
Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.
Chill dough (15 minutes)
Place the bulk fermentation container, uncovered, in the fridge for 15 minutes to make shaping easier.
Shape dough
Butter or grease the baking pan. (I just use a regular loaf tin.) Scrape the dough out of the bulk fermentation container to a floured surface and shape the dough as a tube. Place into baking pan and cover.
Proof (2 hours)
Proof the dough at 77F for 2 hours.
Bake (about one hour)
Preheat your oven to 400F. For the egg wash, whisk together one egg and a splash of whole milk. When the oven is preheated, brush on the egg wash and bake for 20 minutes. Then rotate the pan 180 degrees and reduce oven temperature to 375F. Bake for an additional 30 minutes until the top is well-colored. Remove the pan from the oven and gently knock the oaf out to a wire rack. Return the loaf (without the pan) to the oven to bake for 5 to 10 minutes. Internal temperature should reach about 205F. Let the loaf cool for 2 hours on a wire rack before slicing.
