The Day before Baking:

• Measure and sift flour into a large bowl
• Measure and add starter and water into a separate bowl and mix until starter mostly dissolves into water
• Add honey and pumpkin puree and mix
• Pour the mixture into the large flour bowl and mix for about 20 seconds
• When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)
• Add salt to the dough and use your hands to incorporate all the ingredients by kneading. To keep dough from sticking, keep your hands wet when kneading, stretching, and folding.
• Cover your dough with a moist towel, clean shower cap, or beeswax wrap
• For the next hour, stretch and fold your dough every 15 minutes
• For the floowing two hours, stretch and fold your dough every 30 minutes
• After the stretch and folds are done, cover and allow to bulk ferment for 4 hours or until doubled in size
• Turn out the dough onto a clean work surface and pre-shape into 1 medium loaf (or two small ones) Allow to rest for 15-20 minutes
• Flour and shape loaf and transfer into a floured banneton or colander lined with a floured tea towel
• Cover and place in the fridge for 8-10 hours
• Bake Day
• Place your baker and lid in a cold oven
• Preheat your oven to 500 degrees F for about 30 minutes
• When you are ready to bake, gently turn your dough out, seam side down, onto baking paper
• Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven
• Bake covered loaf in the oven for 25 minutes
• Remove lids after 25 minutes, turn your oven down to 475 and allow to bake for another 10 minutes or until the loaves reach the color you like. I like to strive for a dark caramel brown but try not to burn the ears of the loaf!
• Pull out your loaf once it reachs your desired color and allow to cool for at least 1-2 hours before slicing