Whole Wheat Pumpkin Maple Sourdough Boule

Steps

1. Feed the starter the night before or the morning of mixing (equal weights of starter, flour and water) and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, domed and bubbly.
2. Mix the whole wheat flour, bread flour and all but a splash of the water until no dry flour remains. Cover and rest 45 minutes so the bran softens.
3. Add the starter, pumpkin, maple syrup, cinnamon, salt and the reserved water. Squeeze and fold until fully combined, about 5 minutes. The dough works out to about 72% hydration from water (higher with the pumpkin and starter) and 2.2% 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 on the second set. Bulk is done when the dough has grown about 50%, feels airy and jiggles with bubbles on the surface.
5. Turn the dough onto a lightly floured counter, pre-shape into a round and rest 20 minutes. Shape into a tight boule or batard and place seam side up in a floured banneton or towel-lined bowl.
6. Cover and cold proof in the fridge for 12 to 16 hours.
7. Put a Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes. Turn the cold dough onto parchment, score it with a sharp blade, and lower it into the hot pot.
8. Bake covered for 20 minutes, then uncover, lower to 450°F (230°C) and bake 20 to 25 minutes more, until deep brown and 205–210°F (96–99°C) in the center.
9. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices.