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Sourdough Discard Pumpkin Spice Swirl Bread

5 from 1 vote

Ingredients
  

  • 100 grams sourdough discard unfed sourdough starter
  • 250 grams water room temperature or warm (105F) to speed up the rising
  • 525 grams all purpose or bread flour plus more as needed
  • 7 grams instant yeast
  • 10 grams sea salt
  • 20 grams granulated sugar
  • 60 grams softened/melted butter

Pumpkin Spice-Cinnamon Filling

  • 2 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • 1 tablespoon all purpose flour

Instructions
 

  • In the mixing bowl of your stand mixer, combine and MIX: 100g discard, 250g water, and 525g flour. I use the dough hook as a spoon to mix it so I don’t need to dirty another utensil. Then, attach the dough hook and knead for about 1 minute. Once you’ve got a rough, shaggy dough, cover with tea towel and rest for 20 minutes.
  • After 20 minutes, add 7g instant yeast, 20g sugar, 10g salt, and 60g softened butter to the dough. Knead with dough hook for 6-10 minutes, until a smooth ball forms and dough passes the poke test (remove dough from bowl and push quickly with a finger, watch for it to spring back quickly; if it springs back quickly the dough is ready)
  • Place dough into a greased clear container, cover loosely with lid and/or kitchen towel and watch for it to double in size, usually 1-2 hours depending on room temperature.
  • In the meantime, combine and mix the pumpkin spice-cinnamon filling ingredients in a small-medium bowl: 2 tbsp melted butter, 2 tbsps sugar, 2 tbsps brown sugar, 2 teaspoons cinnamon, 1 teaspoon pumpkin spice, and 1 tbsp flour. Stir to combine to make a thick paste.
  • Grease a large (13x4”) Pullman pan. Set aside.
  • After it has doubled or more than doubled in size, punch down gently then turn onto a clean counter. Roll out the dough into a large rectangle, approximately the same size as your pan, or longer. Roughly 1/4 inch thick. Spread the pumpkin spice-cinnamon mixture evenly all over the dough.
  • Roll the dough into a tight twist. Pinch the seam, and stretch the dough on the ends of the roll to gather at the bottom seam. Place seam side down in prepared pan.
  • Cover with pullman man lid and a kitchen towel and rise again, until doubled, about 1 hour. Halfway through rising time, turn oven on to 350℉ and preheat it so it is ready when your dough has risen.
  • Bake for 50-55 minutes, or until golden brown and internal temperature reaches 200-210℉.
  • When baked completely, remove from pan and carefully place on cooling rack. Allow to cool before slicing.