Preparation

• In a large bowl, combine the levain and filtered water. Stir well until mixed.
• Slowly add the bread flour, pumpkin puree, brown sugar, salt, pumpkin pie spice, and ground cinnamon. Mix everything together until you form a shaggy dough.
• Turn the dough onto a floured surface. Knead it for about 10 minutes until it becomes smooth and elastic.
• Place the dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 4 to 6 hours or until it doubles in size.
• Once raised, punch down the dough gently to release any air bubbles. Turn it out onto a floured surface and roll it into a rectangular shape.
• Sprinkle more ground cinnamon and brown sugar on top of the dough. Roll up the dough tightly from one end to the other, forming a log.
• Place the rolled dough into a greased loaf pan. Cover it again with a towel and let it rise for another 1 to 2 hours until it puffs up.
• Preheat your oven to 375°F (190°C). Bake the bread for 30 to 35 minutes, or until it’s golden brown on top and sounds hollow when tapped.
• Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.