Dutch Oven Pumpkin Bread: Golden Crust

Instructions:

1. Whisk dry ingredients. Combine the bread flour, instant yeast, and sea salt in your bowl. Note: Whisking ensures the salt doesn't touch the yeast directly in clumps.
2. Mix in wet ingredients. Stir in the warm water, pumpkin puree, honey, and olive oil using a spatula.
3. Combine until shaggy. Mix just until no dry flour remains. The dough should look messy and sticky, not smooth.
4. The long rise. Cover the bowl tightly with plastic wrap. Let it sit at room temperature for 12 to 18 hours. Wait until the surface is dotted with bubbles and the size has doubled.
5. Heat the pot. Place your empty Dutch oven and lid in the oven and preheat to 450°F (230°C).
6. Shape the boule. Gently scrape the dough onto a floured surface. Fold the edges toward the center to form a round ball.
7. Final rest. Place the ball on parchment paper, cover with a towel, and let it sit for 30 minutes while the pot finishes heating.
8. The bake. Carefully lift the parchment and dough into the hot pot. Bake for 45 minutes until the crust is a deep mahogany brown and sounds hollow when tapped.
9. Cooling. Let the bread cool on a wire rack for at least 1 hour before slicing.