Pumpkin Spice Sourdough Bread: 1 Loaf

Instructions:

1. Whisk together warm water, active starter, pumpkin puree, and honey in a large bowl until smooth.
2. Fold in the bread flour, salt, and pumpkin spice. Mix until a shaggy dough forms and no dry flour remains.
3. Cover with a damp cloth and let the dough rest for 30 minutes to hydrate.
4. Perform a set of stretch and folds every 30 minutes for a total of 4 times over 2 hours.
5. Cover and leave the dough in a warm spot until it has grown by about 50% in volume.
6. Turn dough onto a floured surface, shape into a loose ball, and let rest for 20 minutes.
7. Fold edges toward the center to create a tight skin on top and place upside down into a floured banneton.
8. Place the banneton in the fridge for 12–18 hours for a cold ferment.
9. Preheat a Dutch oven inside the oven to 450°F (232°C).
10. Flip chilled dough onto parchment paper and score with a deep cross or single long slash.
11. Place dough into the hot pot, cover with the lid, and bake for 25 minutes.
12. Remove the lid and continue baking for approximately 20 minutes until the crust is mahogany-colored.