Step 1

Make the dough: Mix the water, pumpkin puree, molasses and sourdough starter in a large bowl. Stir until the starter has fully dissolved.

Step 2

Fold the flours, cinnamon and salt into the wet ingredients. Mix until no traces of dry flour remain. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Step 3

Stretch and fold: After the rest period, complete a set of stretch and folds. Transfer the dough to a clean, lightly-greased bowl. Cover with plastic wrap and let the dough rest for another 30 minutes.

Step 4

To perform a stretch and fold, working with the dough inside the bowl, pick the dough up with your fingertips and stretch the dough out as far as it will go without tearing. Fold the dough over itself. Turn the bowl 90 degrees and repeat 3 more times.

Step 5

Coil Fold: Perform 2 sets of coil foils in 30 minute intervals. Cover the bowl with plastic wrap and set in a warm place.

Step 6

To perform a coil fold, working with the dough inside the bowl, lift the center of the dough up with your finger tips until the ends release from the container. Lightly set the dough back down into the bowl and tuck the ends under.

Step 7

First proof: After the last coil fold, let the dough rise untouched untl the dough looks well risen and bubbly, about 1 to 2 hours.

Step 8

Shape the dough: Shape the dough into a boule.

Step 9

To shape your dough, turn the proofed dough on a clean work surface. Flatten the dough out into a rectangle. Fold the side closest to you towards the center and the top of the dough over the bottom flap. Fold the sides over each other. Flip the dough and round it into a boule Place the dough into a prepared banneton with the seam side up.

Step 10

Cold proof: Cover the banneton with plastic wrap. Transfer the dough into the refrigerator to proof overnight (about 8 to 16 hours).

Step 11

Prep: The next day, preheat the oven to 500 F with a Dutch oven inside. Cut 5 pieces of string, about 24 inches long. Soak the strings in oil.

Step 12

Shape the pumpkin loaf: Arrange the strings on top of the dough. Place a piece of parchment paper over the strings. Flip the dough over.

Step 13

Tie the strings over the dough, so it is divided into 10 sections. Don’t tie the strings too tightly or your loaf will not be able to rise completely. Cut the excess string.

Step 14

Score the dough: Score each section of the pumpkin. Make sure the cuts are about ¼-inch deep. You’ll need to score the dough adequately to prevent it from bursting in the oven.

Step 15

Bake: Transfer the dough into the Dutch oven. Bake for 30 minutes covered and 10 to 15 minutes uncovered, or until the loaf registers at least 190 F when probed with an instant-read thermometer or reaches your desired level of browning.

Step 16

Enjoy: Transfer the baked loaf to a cooling rack and cut the strings off. Let the bread cool for at least 2 hours before slicing.

Step 17

Store: Store any leftover bread for up to 3 days in an airtight container at room temperature.