Sourdough Soft Pumpkin Pull-Apart Bread (Edit recipe)

Day 1

1. Mix Wet Ingredeints: Add starter, pumpkin, water, and eggs into a mixing bowl attached to a stand mixer. Using the dough hook, mix until combined.
2. Mix In Dry Ingredients: Add the bread flour, yeast, salt, sugar, and pumpkin pie spice. Mix on low until all flour is incorporated.
3. Add butter and beat: Add all of the softened butter. Mix on high until the dough forms a smooth ball, the bowl sides are clean, and the dough is no longer sticky.
4. Windowpane test: Stretch a small piece of dough—if it stretches thin enough to be translucent without tearing, gluten is well developed.
5. Bulk Fermentation (shortened): Let the dough rest at room temperature just until it shows a little puff (about 30–45 minutes, depending on your kitchen temp). Don’t let it fully double — you want most of the rise to happen slowly in the fridge.
6. Chill: Cover the bowl tightly (plastic wrap or a lid) and refrigerate 8–16 hours. The dough will rise slowly in the cold.

Next Day

1. Divide & Shape: Take the dough out, divide into 6, and roll them into even balls, making sure the surface is smooth. Dust the top of dough balls with flour. Lightly cover so they don't dry out and bench rest for 15 minutes. (If the dough is very firm from the fridge, let it warm on the counter for 20–30 minutes before shaping so it’s more pliable).
2. Final Proof: Dust your counter or board with flour. Flip over the pre-shaped dough balls so the smooth surface is facing down. Roll each ball into a long oval shape then fold the bottom ⅓ up and the top ⅓ down to make a letter fold. Then roll up the dough and pinch the seam closed. Line your pan with parchment paper. Add three rolled up dough balls into each loaf pan. Place three rolled up dough balls into loaf pan. Cover and proof at room temperature until the dough increases by about 50% and feels airy when poked (this may take 1–2 hours since the dough is cold).
3. Bake: Bake as directed at 338°F (170°C) for 25 minutes until golden brown.