In a large mixing bowl, stir together 1 cup pumpkin purée, ½ cup active sourdough starter, ½ cup warm water, and 1 tbsp honey or maple syrup. Mix until smooth and evenly combined.

Add 3 ½ cups bread flour, 1 ½ tsp salt, and 1 tsp pumpkin pie spice (if using). Stir with a wooden spoon or dough whisk until a shaggy dough forms. It will look a little rough and sticky—that’s okay!

Cover the bowl with a damp towel and let the dough rest at room temperature for 30–45 minutes. This gives the flour time to fully hydrate.

Pro Tip: Resting the dough before kneading makes it much easier to handle and develops better gluten structure naturally.

Wet your hands slightly to prevent sticking. Gently pull one side of the dough up and fold it over toward the center. Rotate the bowl and repeat this motion 3 more times (a total of 4 folds).

Repeat every 30 minutes:

Do 3 more sets of stretch-and-folds over the next 1.5 to 2 hours (every 30 minutes). Each set should become easier as the dough strengthens and becomes smoother.

Pro Tip: If you’re adding pepitas or nuts, fold them in during the second set of stretch-and-folds for even distribution.

After your final stretch and fold, cover the bowl and let it sit at room temperature (around 70–75°F) for 4–6 hours, or until it has risen by about 50% and feels puffy.

Pro Tip: Don’t go strictly by time—use visual cues. The dough should look domed and airy with visible bubbles.

Lightly flour your work surface and gently transfer the dough from the bowl. Avoid punching it down—you want to preserve those airy bubbles.

Lightly shape it into a round by folding the edges toward the center, then flipping it over and tucking the sides under to create tension on the surface.

Let the dough rest uncovered for 15–20 minutes. Then reshape it into a tight round or oval (depending on your proofing basket) and place it seam-side up in a floured banneton or towel-lined bowl.

Cover the dough loosely with plastic wrap or a damp towel and place it in the fridge overnight (8–12 hours). This slow fermentation deepens the flavor and helps the dough hold its shape.

Pro Tip: Chilled dough is easier to score and handle when baking—don’t skip the overnight proof if you want that signature crust!

Place your Dutch oven inside and preheat to 475°F (245°C) for at least 30–45 minutes. You want it really hot.

Gently flip the dough onto a piece of parchment paper. Use a lame or sharp blade to score the top—one deep slash or a decorative pattern.

Carefully lower the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 20 minutes.

Remove the lid and reduce the temperature to 450°F (230°C). Bake for another 20–25 minutes, or until the crust is deeply golden and crisp.

Pro Tip: Tap the bottom of the loaf—it should sound hollow when done. You can also check the internal temp with a thermometer (should be around 200–205°F).

Transfer your bread to a wire rack and let it cool for at least 1 hour before slicing. This sets the crumb and keeps it from becoming gummy inside.

Pro Tip: As tempting as it is to dig in while warm, slicing too early can ruin the texture—give it time to finish "baking" inside!