Pumpkin Sourdough Bread for 16 Slices

Instructions:

1. Combine the active sourdough starter, warm water, and pumpkin purée in a large bowl. Stir until the mixture is smooth and orange.
2. Fold in the bread flour and salt until a shaggy dough forms. Ensure there is no dry flour left, then cover with a damp cloth and let it rest for 30 minutes. Note: This allows the flour to hydrate fully.
3. Perform the first set of stretch and folds. Pull the edge of the dough up and fold it over the center, rotating the bowl four times.
4. Repeat the stretch and fold process three more times, every 30 minutes. You'll notice the dough becomes smooth and holds its shape better each time.
5. Cover the bowl and leave it in a warm spot. Let it rise until it has grown by 50% in size and looks bubbly.
6. Turn the dough onto a lightly floured surface. Fold the edges toward the center to create a round boule, then use your palms to tension the surface.
7. Place the shaped loaf upside down on parchment paper inside a Dutch oven.
8. Preheat your oven to 450°F (230°C).
9. Cover the pot and bake for 45 minutes until the crust is a deep mahogany brown and sounds hollow when tapped.