Pumpkin Bread

Dissolve the yeast well in the liquids with the sugars.

Add the pumpkin flour and a pinch of cinnamon.

Knead well by hand or in a stand mixer.

Add the salt and continue kneading.

Let the dough rest covered for 20 minutes.

Proceed with the lamination and make 3 rounds of folds at 30-minute intervals.

Let rise until doubled in size (with sourdough starter, it will require a lot of patience).

Take the dough, form a small loaf, and place it in the bread basket for a couple of hours.

Preheat the oven to 250 degrees.

Tie the loaf with string to form a pumpkin shape.

Score with a scalpel.

Place in the bread pot and bake for 30 minutes with the lid on and another 20 minutes without.