Dough:
50g starter
1 whole egg plus 1 egg yolk, 75g canned pumpkin plus enough milk to equal 350g liquid in total
75g soft butter
50g honey
500g strong white bread flour
9g salt
1/4 tsp pumpkin pie spice
Filling:
160g cranberries (cooked) *I used whole cranberry sauce with the syrup rinsed off. Fresh cranberries could be used par boiled with water and sugar or maple syrup to suit your sweetness level. Drain liquid water before using.
45g chopped pecans
Method:
Mix starter, eggs pumpkin, honey and milk until smooth.
Add butter, flour, salt and pumpkin pie spice.
Mix to shaggy dough.
Leave it to sit for an hour then do first stretch and fold.
Do three more sets of stretch and folds at intervals, and leave dough to double.
*Be sure to give dough time to double it takes awhile!
When dough has proved, lightly spray a piece of parchment paper with oil and turn dough out.
Stretch dough out to a rectangle about 8×12 inches.
Cover dough with cranberries and then pecans almost to the edges.
Starting at short end roll up into a log tuck ends under.
*lift parchment paper and rolled dough onto a cookie sheet and put in fridge for 30 minutes to make it easier to braid.
When chilled, cut dough length wise and braid with cut sides up and place in parchment lined loaf tin.
Let dough sit for about an hour or until slightly puffed.
Bake in 350F preheated oven for 50 minutes.
Cool 10 minutes in pan, then remove and let cool completely on rack.
Sprinkle with confectionery sugar before serving if desired.
The Sourdough Files 