Ingredients:
100g active sourdough starter
150g pumpkin purée
240g water
12g salt
20g brown sugar
430g bread flour
Pumpkin seeds for topping
Method:
Combine the start and water in a medium bowl with a dough whisk. Add the pumpkin and mix again. Add the salt and mix. Add the flour and knead for about 5 minutes until mostly smooth. Scrape the sides of the bowl down to form. Neat ball and cover. Let it rest for 30 minutes. Do the first coil fold by lifting the center with wet hands and letting the ends fall under itself. Continue to lift until all the dough has been coiled around itself. Rotate the bowl and repeat in the opposite direction. (There are lots of videos of this on my Instagram @berg_bakes). Cover the dough and let it rest 30 minutes. Repeat the coil folds and rests until 4 total folds have been done.
Let the dough double in size, covered.
Do the first shaping. Add a little flour to the counter and dump out the dough. Stretch it gently and shape into a boule, keeping the less sticky outside on the outside. Let it rest, seam side down and uncovered for 20 minutes.
Do the second shaping. Flip the dough upside down and stretch it out a little. Shape into a loaf by tucking the top down 1/3 of the way then stitching the sides together. Roll into a loaf shape and place upside down in a lined banneton.
Let rest, covered, in the fridge for about 12 hours.
Heat the oven to 450 with a bread cloche or Dutch oven inside.
Once heated remove the dough from the fridge and dump onto a piece of parchment coated with a little fine cornmeal. Get the top damp and add some pumpkin seeds. Score the dough and place it in the heated pan with 2 ice cubes. Bake for 30 minutes with the lid on and 10 minutes with the lid off.