Mix 100 g active sourdough starter with 240 g water and stir until well combined.

Add 200 g pumpkin puree and mix until the dough is smooth.

Add 500 g bread flour and mix until all the flour is incorporated.

Cover and leave to rest for 30 minutes.

Sprinkle 10g of salt over the sourdough, then make a series of stretches and folds:

With wet hands, grab the dough and gently pull until the flap is long enough to fold itself, then fold the flap, turn the bowl 90 degrees and repeat four times.

Cover and leave to rest for 30 minutes.

Repeat the stretching and folding process at least 3-4 times in total.

Cover and allow the dough to proof until doubled. Usually 4-6 hours depending on room temperature.

As soon as the dough has doubled, turn it out onto a floured surface and shape the loaf into the desired shape, place it seam-side down in a proofing basket and place it in the fridge.

Leave to proof again in the cold overnight for about 10-12 hours,

While the dough is rising, place a cast iron pan in the oven and preheat it to 250 degrees.

In the meantime, place the bread on a sheet of baking paper with 4 strings cut out and tie them loosely together.

As soon as the oven has heated up, score the loaf as desired. Then lift the loaf using the parchment paper as a handle and place it in the preheated oven.

Leave to ferment again in the cold overnight for about 10-12 hours,

While the dough is rising, place a cast iron pan in the oven and preheat it to 250 degrees.

In the meantime, place the bread on a sheet of baking paper with 4 strings cut out and tie them loosely together.

As soon as the oven has heated up, score the loaf as desired. Then lift the loaf using the parchment paper as a handle and place it in the preheated oven.

Bake the pumpkin sourdough covered for 30 minutes at 240 degrees.

Remove the lid and continue baking until the crust has darkened, about another 15-20 minutes.

Remove the sourdough from the oven and allow to cool on a wire rack until room temperature before slicing.