Make the Sweet Stiff Starter (Levain) – Day 1, Evening: In a jar, mix 15 g starter, 25 g water, 55 g bread flour, and 15 g sugar. Stir and knead until a stiff dough ball forms. Let it ferment overnight at room temperature (around 70-72°F).

Mix the Dough – Day 2, Morning (8 AM): In the bowl of a stand mixer, combine: 145 g pumpkin purée, 85 g half and half or whole milk, 1 large egg, 60 g sugar, 110 g sweet stiff starter (from above), 320 g bread flour, 6 g salt. Mix on low speed (Speed 2 on KitchenAid) until a rough dough forms, about 5–7 minutes. Let the dough rest for 10 minutes.

Add the Butter & Develop Gluten: After resting, add 45 g softened butter, one tablespoon at a time, mixing on low until incorporated. Increase to medium speed (Speed 3 on KitchenAid) and knead until the dough starts to turn into a smooth ball and passes the windowpane test.

Bulk Fermentation – 9 AM–2 PM: Transfer the dough to a greased bowl, cover, and let rise at 78°F for 4–6 hours.

Cold ferment Overnight – Day 2 Evening: Keep the bowl covered and refrigerate overnight (8–12 hours).

Shape & Fill – Day 3 Morning (8 AM): In a small bowl, make the filling: mix 50 g softened butter, 45 g brown sugar, 1 ½ tsp cinnamon, and 1 tsp pumpkin pie spice until smooth. Roll the chilled dough into a 10×14-inch rectangle. Spread the filling evenly across, leaving a 1-inch border. Roll tightly from the shorter side into a log. Slice the log lengthwise into 2 strips, twist them together, and tuck the ends under. Transfer to a greased loaf pan.

Final Proof – 8:30 AM–12 PM: Cover the loaf pan and let rise at 78°F for 4–5 hours.

Bake – 12 PM: Bake at 350°F (175°C): 20 minutes covered with loosely tented foil, then 25 minutes uncovered until deep golden brown and the internal temp reaches 190–195°F.

Optional Glaze: Melt 1 Tbsp butter, 1 Tbsp maple syrup, and a pinch of salt together, then brush over the hot loaf right out of the oven.

Cool: Let cool for 10 minutes before removing from the pan. Slice once fully cooled and enjoy!