Step 1

Feed your mature starter. Leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test).

Step 2

Mix the starter and water together in a large bowl.

Step 3

Add the pumpkin, spices, salt and honey. Mix well.

Step 4

Add the bread flour and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough. Cover the bowl and leave to rest for half an hour.

Step 5

Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough. You can do this a few times – every 30 minutes for two hours or just the once.

Step 6

Transfer the dough into an oiled bowl, cover and leave to rise at room temperature for 6-10 hours. If it is a hot night then place the dough in the fridge where it will need 10-12 hours.

Step 7

The following day take a look at your dough - it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. Gently stretch the dough to form a rectangle.

Step 8

Fold into three sections, like a letter. Roll the dough into a tight ball.

Step 9

Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).

Step 10

Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper. Cup the loaf in your hands and place into the prepared bowl seam side down.

Step 11

Leave the dough to rise again for 30-120 minutes. Check your dough is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.

Step 12

Cut four pieces of cotton string, about 24 inches long. Dip the string in vegetable oil and run between your fingers to get rid of excess oil. Position the strings on top of a round piece of parchment paper (cut so that it fits your Dutch Oven).

Step 13

Place the loaf in the centre and tie the strings (not too tightly, to allow for the bread to expand as it bakes) over the loaf so that it is divided into eight equal sections.

Step 14

Cut any excess string. Use a razor to slice the loaf in whatever pattern you like. I found the relatively shallow cuts are better for this tied up loaf.

Step 15

Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat.

Step 16

Remove the pot from the oven using pot holders (please be very careful). Place the loaf into the pot, lifting it by the baking paper.

Step 17

Cover and bake for 20 minutes. Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.

Step 18

Leave the bread to cool, uncovered, for at least an hour or until it no longer feels warm to the touch. Remove the strings and boast about your pumpkin shaped sourdough!