Ingredients:

  • 1 cup active sourdough starter (227g)
  • 3/4 cup unsweetened pumpkin puree (180g)
  • 3/4 cup warm water (180ml)
  • 3 1/2 cups bread flour (420g)
  • 2 tsp sea salt (12g)
  • 1 tbsp honey (21g)
  • 2 tbsp raw pumpkin seeds (15g)
  • 1 tbsp flour for dusting (8g)

Instructions:

  1. In a large mixing bowl, whisk together the active sourdough starter, warm water, pumpkin puree, and honey until smooth.
  2. Stir in the bread flour and sea salt using a spatula until a shaggy, sticky dough forms and no dry flour remains.
  3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
  4. Cover the bowl tightly with plastic wrap or a lid and let the dough ferment at room temperature (approx. 70°F/21°C) for 12 to 18 hours until nearly doubled in size and bubbly.
  5. Gently turn the dough onto a lightly floured surface. Use a dough scraper to fold the edges toward the center to create a round boule.
  6. Flip the dough seam-side down and shape into a tight ball. Place on parchment paper and let rest for 30 minutes.
  7. Preheat a Dutch oven with lid at the specified temperature. Carefully transfer the dough into the hot pot, top with pumpkin seeds, score the surface, and bake for 50 minutes.