Step 1

(the night before mixing, 9:00 p.m.)In a small container, mix together the following and keep at 77°F (25°C) for 12 hours.

Step 2

46g medium protein bread flour9g sugar46g water18g ripe sourdough starter

Step 3

154g medium-protein bread flour199g high-protein bread flour120g pumpkin puree31g sugar3g cinnamon94g water80g milk8g salt119g ripe levain (from step 1)

Step 4

Mix speed 1 (STIR for KitchenAid) for 1 to 2 minutes until homogenous. Then, mix speed 2 for 8 minutes until dough clumps around the paddle.

Step 5

Let the dough rest in the mixing bowl for 10 minutes.

Step 6

Next, add the 64g butter, one pat at a time, while the mixer is running on speed 1 (STIR). Continue this for 5 to 8 minutes until all the butter is added to the dough and it’s glossy and soft.

Step 7

Finally, add the 80g raisins at the very end of mixing and mix on low just to incorporate.

Step 8

Transfer your dough to a bulk fermentation container and cover.

Step 9

(9:30 a.m. to 1:00 p.m.)Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.

Step 10

(1:00 p.m. to 1:15 p.m.)Place the bulk fermentation container, uncovered, in the refrigerator for 15 minutes to make shaping easier.

Step 11

(1:15 p.m.)Butter or grease the baking pan. Scrape the dough out of the bulk fermentation container to a floured surface and shape the dough as a tube. Place into baking pan and cover.

Step 12

(1:30 p.m. to 3:30 p.m.)Proof the dough at 77°F (25°C) for 2 hours.

Step 13

(3:30 p.m.)Preheat your oven to 400°F (200°C). For the egg wash, whisk together one egg and a splash of whole milk. When the oven is preheated, brush on the egg wash and bake for 20 minutes. Then, rotate the pan 180° in the oven and reduce the temperature to 375°F (190°C). Bake for an additional 30 minutes until the top is well-colored. Remove the pan from the oven and gently knock the loaf out to a wire rack. Return the loaf (without pan) to the oven to bake for 5 to 10 minutes. The internal temperature should reach around 205°F (96°C). Let the loaf cool for 2 hours on a wire rack before slicing.