NoKnead Pumpkin Sourdough for 1 Loaf

Instructions:

1. In a large mixing bowl, whisk together the active starter, warm water, pumpkin puree, and maple syrup until velvety. Stir in the cinnamon and ginger.
2. Add the bread flour and salt, mixing with a spatula until a shaggy dough forms and no dry flour remains.
3. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 8–12 hours until the dough has nearly doubled in size.
4. Gently turn the dough onto a floured surface. Fold the edges toward the center to create a round boule. Place the dough seam-side up in a floured proofing basket or lined bowl.
5. Refrigerate the shaped dough for 4–8 hours to cold proof.
6. Preheat the oven and a 5-6 quart Dutch oven together to 450°F (230°C).
7. Carefully flip the cold dough onto parchment paper and score the top with a deep slash. Lower the dough into the preheated Dutch oven and cover with the lid.
8. Bake covered for 20 minutes. Remove the lid and bake for another 20–25 minutes until the crust is deep mahogany brown and the bottom sounds hollow when tapped.