Ingredients:

• 500g bread flour
• 100g sourdough starter
• 200g hard or NA apple cider (I used Angry Orchard)
• 200g pumpkin
• 150g grated apple, skin on (I used Pink Lady, but honey crisp and Granny Smith are also good)
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 40g maple syrup
• 12g salt

Add your starter, pumpkin puree, cider, maple syrup, and grated apple to a large mixing bowl. Mix with a spoon or dough whisk until milky. Add pumpkin pie spice, cinnamon, and flour and then mix again until a shaggy dough forms, then switch to mixing by hand until all flour is incorporated. This is a wet, sticky dough. Use a spoon or bowl scraper to help get excess dough off your hand and back into the bowl. Cover and rest for 1 hour. Measure your salt in a separate dish and set near your mixing bowl so you don’t forget to add it later.

After 1 hour, add salt and perform a set of stretch and folds. Cover and rest for 30 minutes. You will perform three more folds (I prefer coil folds), 30-45 minutes apart. Because this dough is so sticky, I suggest using damp hands when handling it.

After the last fold, transfer your dough to a clear container to finish bulk fermenting. Let rise until it’s grown by about 50-75%.

Once your dough has risen the appropriate amount, dust your counter lightly with flour (I usually recommend spritzing with water to prevent sticking but this is already a pretty wet and sticky dough). Dump your dough onto the counter and gently stretch it into a rectangle. Trifold the rectangle, then roll up the dough log. Using cupped hands and a push-pull motion, rotate the dough to create surface tension, being careful not to tear it.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip it onto parchment paper or a bread sling. Dust with rice flour and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.