Step 1

Make the puree by blending the pumpkin with water. You can use store bought canned pumpkin puree instead. The hydration may vary, so be careful when adding extra water.

Step 2

Mix the sourdough starter(levain) with pumpkin puree

Step 3

Add the puree to the flour, start mixing with a spatula

Step 4

Add the extra water a little at a time and mix to hydrate the flour

Step 5

Using your hands mix further until a dough is formed. (dough will be slightly sticky)

Step 6

Cover and leave to rest for an hour

Step 7

Then add the salt and mix (knead) Use a mixer if you like

Step 8

I use slap and fold to further mix (wet your hands frequently so the dough won't stick)

Step 9

When the dough is fairly smooth, place in a greased bowl and leave to bulk for 45 minutes

Step 10

After the rest fold(coil fold/stretch and fold) the dough

Step 11

Leave for another 45 minutes and perform a fold again

Step 12

Repeat this once more

Step 13

So, you give 3 folds at 45 minutes intervals

Step 14

After the final fold cover and leave undisturbed for about 1-2 hours. (if your room temperature is very low, give an extra hour) In a warm kitchen often, 1 hour is enough

Step 15

The bulked dough should look puffed up and considerably grown (almost doubled)

Step 16

Pre-shape the dough and let is relax for about 20 minutes

Step 17

Then shape and place in the proofing basket

Step 18

Cover and refrigerate for retardation (for 18 –

Step 19

Before baking, preheat the oven to 450°F. Place the Dutch Oven in if using one

Step 20

Prepare the strings. Take 4 pieces of kitchen twine, 3 feet long each and tie them together at the center

Step 21

Once the oven is ready, take the bread out, dust with flour and place the strings. Invert the bread onto a parchment so the bread is sitting on the strings

Step 22

Dust the top of the bread with flour and tie the opposite string ends loosely to divide the bread in to 8 sections. Make sure the sections are roughly the same size

Step 23

Score the bread and bake. After the first 20 minutes remove the lid of the Dutch Oven and reduce the temperature to 430°F and continue to bake till done. 40 minutes in total

Step 24

Once baked, remove from the oven and cut the strings off

Step 25

Leave to cool completely before cutting into it