Mix the Ingredients: In a large mixing bowl, whisk together your active sourdough starter, pumpkin puree, and lukewarm water until you achieve a smooth consistency.

Form the Dough: Gradually add in the bread flour, salt, and spices to form a shaggy dough.

Autolyse the Dough: Cover the bowl with a damp cloth and let the dough rest for about 30-45 minutes.

Stretch and Fold: Perform a series of stretch-and-folds every 30 minutes for about 2-3 hours.

Shape the Loaf: Lightly flour your work surface and shape the dough into a tight round loaf.

Proof the Dough: Cover the shaped dough and let it proof at room temperature for 2-4 hours.

Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.

Bake the Bread: Invert the dough onto parchment paper, score the top, and bake covered for 20 minutes.

Finish Baking: Remove the lid and continue baking for an additional 20-25 minutes.

Cool and Slice: Transfer the bread to a wire rack and cool for at least 1 hour before slicing.