1-Making Pumpkin Sourdough Bread: Start by gathering all your ingredients to ensure your sourdough starter is active and bubbly, which takes 4-12 hours after feeding. Then, combine everything in a bowl without kneading, cover, and let the dough autolyse for 30 minutes to develop flavors and elasticity.

2-Next, perform 4 to 6 stretch and folds every 20-30 minutes during the first two hours to build strength in the dough. After that, cover the bowl and let it bulk ferment for 3 to 8 hours until it doubles in size, depending on your kitchen’s warmth.

3-Once fermented, shape the dough into a ball and place it in a banneton or basket lined with a towel, then refrigerate it overnight in a plastic bag for a slow proof.

4-In the morning, preheat your cast iron Dutch oven to 500°F (260°C) for a crispy crust. Tie the dough with four 20-inch pieces of food-grade cotton string in a crisscross pattern to form eight pumpkin sections, adding that fun shape. Lower the oven to 450°F (232°C), bake covered for 20 minutes, then uncovered for another 20 minutes until golden. Let the bread cool completely before slicing to enjoy its full flavor. The whole process, including preparation, baking, and fermentation, takes about one day and one hour, so plan ahead for the best results.