Pumpkin Sourdough Boule with Toasted Pepitas

Steps

1. Feed the starter: the morning of baking day, mix equal weights of starter, flour and water (for example 25 g each) and leave it at about 75°F (24°C). It should peak in 4 to 6 hours, doubled, domed and full of bubbles.
2. About an hour before the starter peaks, whisk the water, pumpkin and maple syrup in a large bowl. Add the bread flour, whole wheat flour and cinnamon and mix until no dry flour remains. Cover and rest 45 minutes.
3. Add the peaked starter and the salt. Squeeze and fold the dough with a wet hand for 3 to 4 minutes until it comes together. The dough works out to about 44% hydration from the water alone, about 75% counting the starter and the pumpkin's moisture, and about 2% salt.
4. Bulk rise at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart, adding the pumpkin seeds with the second set. Then leave it covered until it has risen about 50%, looks domed and jiggly, and shows bubbles on the sides.
5. Turn the dough onto a lightly floured counter, pre-shape it into a loose round, and rest it uncovered for 20 to 30 minutes.
6. Shape a tight boule (or a batard) and set it seam side up in a floured banneton or towel-lined bowl. Cover and cold proof in the fridge for 12 to 16 hours, until it springs back slowly when poked.
7. Place the Dutch oven with its lid in the oven and preheat to 500°F (260°C) for 45 minutes.
8. Turn the cold dough onto parchment, score it with a sharp blade, and lower it into the hot pot. Cover, reduce to 475°F (245°C) and bake 20 minutes.
9. Uncover, reduce to 450°F (230°C), and bake 20 to 25 minutes more, until the crust is deep brown and the center reads 205–210°F (96–99°C).
10. Cool the loaf on a rack for at least 2 hours before slicing into 12 pieces.