1. Feed starter 6–8 hours before mixing

2. Whisk starter, water, and pumpkin puree until smooth

3. Add maple syrup and oil then stir to combine

4. Gradually mix in flour and salt until a shaggy dough forms

5. Rest dough 30 minutes for autolyse

6. Perform stretch and fold every 30 minutes over 3–4 hours

7. During second fold sprinkle in chocolate chips and fold gently

8. Shape dough into a loaf and place seam-side up in a floured banneton

9. Proof 2–3 hours at room temperature or refrigerate overnight

10. Preheat oven to 450°F with Dutch oven inside

11. Turn loaf onto parchment, score with blade

12. Bake covered 25 minutes, uncover and bake 20–25 minutes

13. Cool on a rack at least 1 hour before slicing