Sourdough Season

Pumpkin cinnamon roll focaccia🍂 125 g starter 250 g water 200 g pumpkin puree 40 g brown sugar 10 g salt 500 g flour 3 g pumpkin pie spice (optional) Filling 84 g unsalted butter, melted 100 g brown sugar 4 g cinnamon 2 g pumpkin pie spice Icing 14 g unsalted butter, melted 120 g powdered sugar 1 tsp (≈5 g) vanilla extract 30 g milk 1. Mix the starter and water. Stir in the pumpkin puree and brown sugar 2. Add the flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms 3. Cover and rest for 1 hour 4. Perform 3 sets of stretch and folds, 30 minutes apart 5. Cover and let rise at room temperature until doubled 6. Generously butter a 9×13 inch pan, coating the bottom and sides 7. Transfer the dough to the pan and gently stretch it into a rough rectangle. Optional: For extra cinnamon roll flavor, sprinkle brown sugar, cinnamon, and pumpkin pie spice over the dough (measure with your heart). Fold the dough over itself, flip it seam-side down, and gently stretch it back toward the corners of the pan. Cover and let rise until puffy, about 2–4 hours 8. For the topping, combine the brown sugar, cinnamon, and pumpkin pie spice 9. Drizzle most of the melted butter over the dough, saving the rest for the top. Sprinkle the topping evenly over the surface, then drizzle with the remaining butter. Dimple the dough with wet fingers 10. Bake at 425°F for 30–35 minutes, or until deep golden brown 11. Cool before glazing #sourdough #sourdoughrecipes #fallbaking #sourdoughfocaccia #pumpkinbread