Begin your sourdough process in the morning before 9 AM for optimal fermentation.

In a large mixing bowl, combine the active sourdough starter, roasted pumpkin puree, white bread flour, warm water, maple syrup, turmeric, and cinnamon. Mix until all ingredients come together into a shaggy dough.

Transfer the dough to a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.

Place it back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes.

Sprinkle the salt over the dough and knead for another 5 minutes until fully incorporated.

The salt will strengthen the gluten structure and enhance the flavor.

Perform a series of stretch and folds by gently pulling one side of the dough up and folding it over itself.

Rotate the bowl 90 degrees and repeat 4 times. Cover and let the dough rest for 30 minutes.

Repeat this stretch and fold process 2-3 times over the next 2 hours.

While the dough is resting, mix together the roasted pumpkin puree, brown sugar, cinnamon, flour, nutmeg, and crushed pecans in a small bowl until well combined. Set aside.

Once the dough has completed its bulk fermentation and nearly doubled in size, gently stretch it into a rectangle on a lightly floured surface.

Spread the filling mixture evenly over the dough, leaving a small border around the edges.

Fold the dough over itself in thirds, like a letter, then gently knead to distribute the filling throughout.

Be careful not to overwork the dough. You should see beautiful swirls of the cinnamon-pecan filling throughout.

Shape the dough into a smooth ball and let it rest for 15-20 minutes, covered.

Shape the dough into your desired loaf shape—either a round boule or an oval batard.

Place it seam-side up in a well-floured proofing basket or bowl lined with a floured kitchen towel.

Cover the shaped dough and refrigerate overnight (8-12 hours). This slow fermentation develops incredible flavor and makes the dough easier to score.

The next morning, place your Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.

Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or lame in your desired pattern.

Using the parchment paper, carefully transfer the dough into the preheated Dutch oven. Cover with the lid.

Bake covered for 30 minutes. This creates steam that helps develop a beautiful crust.

Remove the lid and continue baking for another 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.

This allows the crumb to set properly and ensures the best texture.