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Mix dough. Wait 15 mins. Stretch + fold. Stretch + fold. Cover and proof at room temperature for 1.5 hours.
Preheat oven with cast iron pot inside - 250C/480F.
Arrange butchers string on top of nonstick parchment paper as shown in the video. Shape the dough into a ball, place on top of the string and then rest (covered with bowl) for 30 mins while the pot preheats. Tie the strings, cut excess off. Score each segment of the pumpkin, bake with lid on for 40-45 mins. Cast iron pot or Dutch Oven should be at least 4.7 litres/ 5 quarts. Bigger than this is great too…
If you don't have a cast iron pot, you can bake this bread on a baking tray. Just be sure to put a baking dish with hot water in the bottom of the oven as it preheats. Additionally, you can get a spray bottle and spray a few good pumps of water into the oven before closing the door for the bread to bake. The steam helps the bread to rise to its full potential before the crust forms.
Bake the bread at 220C/430F for 30 minutes and then turn the temperature down to 210C/410F and carefully remove the hot water steam source from the oven. Continue baking for another 10-15 minutes or until the bread is golden brown and sounds hollow when you tap the bottom of it.