1. Whisk pumpkin puree, warm water, and honey until smooth, then stir in sourdough starter.

2. Combine flours, salt, and spices in a separate bowl, then add to wet ingredients and mix until no dry flour remains.

3. Cover and rest dough for 30–45 minutes for autolyse.

4. Perform 4 rounds of stretch and fold every 30 minutes over 2 hours.

5. Let dough bulk ferment at 75–78°F for 4–6 hours until volume increases 50–70%.

6. Pre-shape dough into a round, rest 20–30 minutes, then shape into boule or bâtard.

7. Place dough seam-side up in a floured banneton and refrigerate 8–12 hours.

8. Preheat Dutch oven to 450°F for 30 minutes, invert dough onto parchment, and score with a lame.

9. Bake covered for 25 minutes, uncover and bake another 20–25 minutes until crust is deep golden and internal temperature reaches 205°F.

10. Cool loaf completely on a wire rack before slicing.