Pumpkin Cinnamon Sourdough for 12 Servings

Instructions:

1. Whisk together the active starter, warm water, pumpkin puree, and maple syrup until smooth.
2. Stir in the bread flour, salt, and pumpkin spice until a shaggy dough forms.
3. Cover the bowl and let the dough rest for 30 minutes to allow the flour to fully hydrate.
4. Turn the dough onto a clean surface and perform slap and folds every 30 minutes for 2 hours (4 sets total) until the dough is smooth and elastic.
5. Cover and let the dough rise at room temperature during bulk fermentation until it has increased in volume by about 50%.
6. Gently degas the dough and roll it into a large rectangle (approx. 12x18 inches) on a floured surface.
7. Mix coconut sugar, cinnamon, and melted coconut oil; spread the mixture evenly over the dough and add chopped pecans.
8. Roll the dough tightly into a log, shape, and place in a proofing basket for a 12-hour cold proof in the refrigerator.
9. Preheat a Dutch oven and bake the loaf for 50 minutes until the crust is deep mahogany.