• Make sure that your sourdough starter is at peak rise after feeding. You want it to be bubbly, risen, and active. Once at its peak, begin mixing together ingredients.
• Melt 56 grams of salted butter in a saucepan over low heat. When the butter is melted, add in 225 grams of pumpkin puree, 115 grams of milk, 38 grams of table sugar, 6 grams of Kosher salt, and 4 grams of pumpkin pie spice. Blend well and allow to cool to room temp.
• Once the pumpkin mixture has cooled, add in 2 eggs and half of your flour. Mix well. Then slowly incorporate 140 grams of your active starter.
• Once all the ingredients are blended, finish adding in the rest of the all purpose flour. Mix in slowly with a spoon until it becomes difficult, then use your hands to finish incorporating all of the flour. Knead until smooth.
• Once the dough has come together into a cohesive ball of dough, cover loosely with a towel and allow to proof for 2 hours at room temperature. Perform one set of stretch and folds at every 30 minute mark. (that will be 4 total stretch and folds over the course of 2 hours)
• Once the dough has proved for two hours on the counter, cover it and place it into the refrigerator to proof overnight.
• The next morning, take the dough out of the refrigerator and using a dough scraper or knife, divide into two dough balls.
• Roll out each ball into a 12x10 rectangle. Then, spread half of the pumpkin filling over each rectangle. Optional: Sprinkle with finely chopped pecans or nuts .
• Starting on one of the 10 inch sides, begin rolling the dough into a long spiral log. Once rolled, use a serrated knife to cut the log down the center LENGTHWISE. Turn each cut side up and cross each cut side in an X. Continue to "braid" or twist the two strands until you get to the end. Then, pinch the remaining ends together and gently tuck under the ends of the loaf. Continue with the next loaf.
• Transfer the shaped dough into a baking dish and allow to rise for 2-3 hours on the countertop at room temperature, or until the dough has filled 3/4 of the loaf pan or more than doubled in size.
• Preheat the oven to 375* F
• When both loaves are done rising, brush with egg wash and bake in the preheated oven for 45 minutes, or until the internal temperature reaches 180*F-190*F
• Remove the loaves from the oven and allow to cool slightly. Once you can handle the pan, remove the loaves from the pans and allow to cool on a wire rack.
• Serve warm with coffee and butter or a dollop of whipped cream. Enjoy!

Pumpkin Filling

• Mix together the room temperature butter, pumpkin puree, brown sugar, and remaining pumpkin pie spice. Place in an airtight dish and refrigerate until you are ready to shape the dough.

Egg Wash

• Mix together the egg and water in a cup and whisk until blended smooth. Using a brush, gently spread over the prepared loaves right before baking.