Combine the starter and water

• In a large bowl, combine the active sourdough starter and the water.
• Mix until most of the starter has dissolved.

Add the wet ingredients

• Add the vanilla extract, pumpkin puree and dark brown sugar.
• Mix until well combined.

Form the dough

• Add the bread flour, salt and pumpkin spice.
• Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour.

Rest the dough

• Cover the bowl and let the dough rest.

Stretch and folds

• Perform 4 sets of stretch and folds, spacing each set 30 minutes apart.

Bulk ferment

• Cover the dough and let it bulk ferment at room temperature for a few hours.
• The dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl.

Cold proof overnight

• Cover the dough and refrigerate overnight.

Preheat the Dutch oven

• Preheat the Dutch oven to 450°F for at least 30 minutes.
• While it preheats, soak the butcher's twine in olive oil for 5 minutes.

Shape and tie the dough

• Shape the dough, tie the twine around it to create the pumpkin shape, and score as desired.

Bake covered

• Bake covered at 450°F.

Bake uncovered

• Remove the lid, reduce the oven temperature to 425°F, and bake until the loaf is deep golden brown.

Cool and finish

• Allow the bread to cool for at least 1 hour before removing the twine, slicing and enjoying.