Ingredients:

  • 1 cup active sourdough starter (240g)
  • 1/2 cup pumpkin puree (120g)
  • 3/4 cup warm water (180ml)
  • 4 cups bread flour (500g)
  • 2 tsp sea salt (10g)
  • 1 tsp ground cinnamon (2g)
  • 1/2 tsp ground ginger (1g)
  • 1/4 tsp ground nutmeg (0.5g)
  • 2 tbsp pumpkin seeds (15g)
  • 1 tbsp flour (8g)

Instructions:

  1. Whisk together the warm water, pumpkin puree, and active sourdough starter in a large bowl until the starter is fully incorporated. Stir in the cinnamon, ginger, and nutmeg until the mixture is a uniform orange hue.
  2. Add the bread flour and salt. Stir with a sturdy spoon or dough hook until a shaggy mass forms and no dry flour remains. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  3. Perform 4 sets of 'stretch and folds' every 30 minutes. Gently pull the edge of the dough up and fold it over the center to build strength. Let the dough rise at room temperature until it has increased in volume by about 50%.
  4. Gently tip the dough onto a floured surface. Shape it into a tight boule by pulling the edges toward the center. Place the dough into a lined banneton or proofing bowl for a cold proof in the refrigerator.
  5. Preheat a 5-quart cast iron Dutch oven in the oven. Transfer the chilled dough onto parchment paper, score the top with a bread lame, and sprinkle with pumpkin seeds.
  6. Carefully place the dough into the hot Dutch oven. Bake covered for 30 minutes to trap steam, then uncover and bake for another 15 minutes until the crust is mahogany brown.