• Place your Large Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.

PUMPKIN DOUGH PREPARATION

• Place the bread flour, granulated sugar, instant yeast and sea salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
  11.29 oz bread flour, 1 tsp sea salt, 1/2 Tbsp instant yeast, 1.06 oz granulated sugar
  
• Make a well, add the egg, pumpkin puree and milk. Mix with a dough hook until the dough comes together for about 4 minutes on the second lowest setting of your stand mixer. 
  1 egg, 4.24 oz pumpkin purée, 2.12 oz milk
  
• Then, add the butter. Continue to mix for about 8 minutes on the second lowest setting of your stand mixer. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
  1.06 oz butter
  
• RISE: Shape your dough into a ball and place it in a clean bowl, cover with a plastic wrap and let it rise for about 1-2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will double in size.
  
• Once the dough has doubled, punch dough to deflate and divide it in half. Shape each section into a ball onto the Roul'Pat. Cover and let rest for 20 minutes.
  

CINNAMON SWIRL PREPARATION

• In a medium size mixing bowl, using a spatula, combine the light brown sugar, ground cinnamon, Pumpkin Pie Spice, corn starch, sea salt and butter into a smooth paste. Set aside.
  1.76 oz light brown sugar, 1 Tbsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp corn starch, 1/8 tsp sea salt, 1.76 oz butter
  

ASSEMBLY

• Working one dough at a time. Roll the dough ball out to form a 8 inch x 12 inch | 20 cm x 32 cm rectangle.
  
• Spread half of the filling over half of the dough ; then cut slits.
  
• Roll the dough completely starting from the end with the cinnamon filling.
  
• Place it into your Large Round Mold into a snail shape. Repeat with remaining dough. NOTE: This will fill the mold completely.
  

2ND PROOF

• Cover loosely with a clean kitchen towel and let it rise until puffy: About 1 hour at room temperature or 30 minutes in a turned off preheated oven (100F/37C).
  

BAKE!

• Preheat oven to 350F/180C. Brush your bread with some milk.
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 18 minutes). It is ready when golden brown and does not feel hallow to the touch.
  
• Once your Cinnamon Swirl Pumpkin Wool Bread is out of the oven, let it cool down completely in the mold. When ready, slide it onto a serving plate to share. Enjoy! Autumn Leaves & Pumpkins Please!
  
• NB: Like every baked bread, this is best enjoyed the day of. However, it was excellent the following day, wrap it in cling film.