Pumpkin Sourdough with Mahogany Crust

Instructions:

1. In a large bowl, whisk together the active sourdough starter, warm water, pumpkin puree, and maple syrup until smooth.
2. Sift in the bread flour and the pumpkin spice mix, then add the salt.
3. Stir with a spatula or hands until a shaggy dough forms and no dry flour remains.
4. Cover with a damp cloth and let rest for 30 minutes (autolyse).
5. Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours.
6. Cover the bowl and let the dough rise at room temperature until it has grown by approximately 50% and shows small bubbles on the surface.
7. Gently turn the dough onto a floured surface and use a bench scraper to shape it into a loose round.