1. Feed and refresh your starter: activate 4-6 hours before mixing until doubled and bubbly.

2. Mix the base dough: combine flours, spices, pumpkin purée, water, and starter; rest 30 minutes.

3. Incorporate salt and sugar: knead or fold until absorbed; adjust with water if stiff.

4. Add cranberries and add-ins: fold in dried cranberries.

5. Bulk fermentation: ferment 3-5 hours at 75°F, folding every 30-45 minutes.

6. Shape and cinnamon swirl: pat into a rectangle, sprinkle cinnamon sugar, roll, and place seam-up in a proofing basket.

7. Final proof: refrigerate 8-12 hours overnight or proof 2-3 hours at room temperature.

8. Score and bake: bake at 450°F covered for 25 minutes, then uncovered 20-25 minutes until internal temperature reaches 205°F.

9. Cool fully before slicing to preserve the crumb.