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Pumpkin spice swirl sourdough boule cut open to show the swirl, on a wire rack

Pumpkin Spice Swirl Harvest Boule

A lean sourdough boule rolled with a restrained pumpkin and cinnamon filling, coiled into a spiral, and scored with a sunburst pattern on top. Built for a hot, humid kitchen.
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Prep Time 30 minutes
Cook Time 45 minutes
Rest / Ferment (+ Overnight Cold Proof) 16 hours
Total Time 17 hours 15 minutes
Servings: 1 loaf (about 12 slices)
Course: Bread
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g / about 4 cups Bread flour
  • 350 g / about 1½ cups Lukewarm water
  • 100 g / about ½ cup Active sourdough starter
  • 10 g / about 1¾ tsp Fine sea salt
  • 90 g / about ⅓ cup Canned pumpkin puree, unsweetened
  • 60 g / about ¼ cup packed Light brown sugar
  • 2 g / about 1 tsp Ground cinnamon
  • 1 g / about ¼ tsp Ground ginger
  • 15 g / about 1 tbsp Unsalted butter, melted
  • 6 g / about 1½ tsp Cornstarch
  • 15 g / about 2 tbsp Raw pepitas, for topping

Equipment

  • Kitchen scale
  • Large mixing bowl
  • Bench scraper
  • Rolling Pin
  • Banneton (proofing basket) with cloth liner
  • Dutch oven
  • Lame or very sharp, thin blade
  • Parchment paper
  • Small saucepan
  • Cooling rack

Method
 

  1. Mix 350 g lukewarm water with the starter, then add the flour and salt and mix into a shaggy dough. Cover and rest 30 minutes.
  2. Stretch and fold 4 times over 2 hours, resting 30 minutes between folds, then bulk ferment 2 to 3 hours more until risen about 40 percent.
  3. Whisk the pumpkin puree, brown sugar, cinnamon, ginger, melted butter and cornstarch into a thick paste.
  4. Turn the dough out, roll into a 14x10 inch rectangle, and spread the filling to within 1 inch of the edges.
  5. Roll into a tight log from the long edge, then coil into a spiral, tucking the tail underneath.
  6. Place seam-side down in a floured banneton, dust with flour, cover, and refrigerate overnight, 10 to 12 hours.
  7. Preheat a Dutch oven to 450°F for 30 minutes. Score a sunburst pattern, press pepitas onto the crust, and bake covered 25 minutes, then uncovered 15 to 20 minutes.
  8. Cool completely on a rack, at least 2 hours, before slicing.

Notes

If the coil and the sunburst score feel like more than you want to take on this week, the same filling works rolled into a plain batard with a single straight score down the center. You lose the spiral but keep the flavor.