Mix together the water, sourdough starter, and pumpkin puree. Add in the dry ingredients: bread flour, brown sugar, salt, and pumpkin pie seasoning until the dough becomes a shaggy dough and the flour is incorporated.

After 30 minutes get your hand damp and then perform a set of stretch and folds. Cover and let rest. Typically I aim for 3 sets in 20-30 minute intervals to ensure the dough has time to relax in between sets.

After stretch and folds let the dough continue to sit in a warm spot covered, this will take about 2.5 hours with the dough around 78° Farenheit (depending on the temperature) until the dough has risen about 40-50%. The dough should be aerated with bubbles showing on the sides and bottom of the dough and jiggle when the bowl is shook. If it does not show these signs continue to let the dough sit, preferably in a warm spot to finish bulk fermentation.

After the dough has risen, shape the dough. Dump the dough onto an unfloured surface. Turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or a floured bowl with a tea towel. Cover with something that will keep the moisture in.

Place the dough in the fridge and bake within 8-12 hours to avoid overproofing.

Preheat dutch oven in the oven at 450F.

Flip dough onto parchment paper and score the bread with a bread lame or sharp knife.

Bake bread for 25 minutes with the lid on then take the lid off and bake for another 15 minutes. The bread should sound hollow when you knock on the bottom, this is an indicator the bread is cooked through.

Let the bread cool on a cooling rack. To ensure the loaf is fully baked through wait at least 2 hours before cutting. Or if you are like me slice it warm and enjoy warm bread!