Pumpkin Spice Sourdough Bread in 75 Min

Instructions:

1. Combine active starter and warm water in a large bowl, whisking until milky. Stir in pumpkin puree and 1 tbsp pumpkin pie spice. Gradually add bread flour and salt, mixing until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
2. Perform 4 sets of stretch and folds every 30 minutes: pull the dough upward and fold it over the center, rotating the bowl four times per set.
3. Cover the bowl and leave in a warm spot (75-80°F) for 6 to 10 hours until the dough has grown by about 50% and feels airy.
4. Turn dough onto a floured surface and press into a rectangle. Spread maple syrup mixture across the surface and sprinkle with ground cinnamon and additional pumpkin pie spice. Roll into a log, tucking edges for tension, and place upside down in a floured banneton.
5. Cover the banneton and refrigerate for 12 to 15 hours for a cold proof.
6. Preheat oven and Dutch oven to 450°F (230°C) for 45 minutes. Flip dough onto parchment paper, score the top with a deep slash, and lower into the hot pot.
7. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep mahogany brown.