Pumpkin Cinnamon Swirl Sourdough Bread

Ingredients 

100g active sourdough starter

240g water

200g pumpkin puree

25g brown sugar

5g salt

1 tsp cinnamon

1/2 tsp nutmeg

500g bread flour

Cinnamon

Sugar

Cinnamon chips

Directions

Mix the starter and water together. Add pumpkin puree, brown sugar, salt, cinnamon, nutmeg, and bread flour. Mix till you  get a shaggy dough. Let rest for an hour. Do 4 sets of stretch and folds at least 1 hour apart. Before the final shaping,  add cinnamon and sugar mixture and cinnamon chips. Final proof overnight in the fridge. 

Bake at 450° for 20 minutes with dutch oven lid on. Reduce heat to 400° and bake for another 25-30 minutes.