### Instructions
1. **Feeding Your Starter (the Night Before):** Ensure your sourdough starter is active and ripe. Feed it 8-12 hours before you plan to mix your dough, so it’s at its peak activity.
2. **Autolyse (1 Hour):** In a large mixing bowl, combine the bread flour, whole wheat flour, pumpkin puree, and warm water. Mix until no dry bits of flour remain. Cover the bowl and let it rest for 1 hour. This step allows the flour to fully hydrate.
3. **Mixing the Dough (15-20 minutes):** Add the active sourdough starter, salt, cinnamon, ginger, and nutmeg to the autolysed dough. Mix thoroughly, stretching and folding the dough in the bowl until all ingredients are well combined. It might feel sticky at first. If using, fold in the chopped pecans or walnuts now.
4. **Bulk Fermentation (4-6 hours with Folds):** Cover the bowl and let the dough rest at room temperature (around 72-76°F / 22-24°C). Perform a series of “stretch and folds” every 30-45 minutes for the first 2-3 hours. To do this, gently pull a section of the dough up from the edge of the bowl, stretch it, and fold it over the center. Rotate the bowl and repeat this 3-4 times. This builds strength in the dough. After the initial folds, let the dough continue to ferment until it has increased by about 30-50% in volume and shows signs of activity (some bubbles, jiggly texture).
5. **Pre-Shaping (20-30 minutes):** Gently turn the dough out onto a lightly floured surface. Shape it into a loose round or rectangle. Cover with a clean kitchen towel and let it rest for 20-30 minutes. This allows the gluten to relax.
6. **Final Shaping:** Lightly flour your work surface and your hands. For a round loaf, gently shape the dough into a taut ball. For an oval loaf, shape it into an oval. Use a bench scraper or your hands to create tension on the surface of the dough.
7. **Proofing (Overnight Cold Proof):** Lightly flour a banneton (proofing basket) or a bowl lined with a floured kitchen towel. Carefully transfer the shaped dough, seam-side up, into the banneton. Cover the banneton with plastic wrap or a shower cap and refrigerate for 8-16 hours. This cold proof slows down fermentation and develops flavor.
8. **Preheating Your Oven and Dutch Oven (1 Hour):** About an hour before you plan to bake, place your Dutch oven (with lid) into your cold oven. Preheat the oven to 475°F (245°C).
9. **Scoring and Baking (40-50 minutes):** Once the oven and Dutch oven are fully preheated, carefully remove the Dutch oven from the oven. Gently invert your dough from the banneton directly into the hot Dutch oven. Score the top of your loaf with a sharp razor blade or knife. This allows the dough to expand evenly during baking.
10. **Bake Covered:** Cover the Dutch oven and bake for 20 minutes with the lid on.
11. **Bake Uncovered:** Remove the lid and continue baking for another 20-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches around 200-210°F (93-99°C).
12. **Cooling:** Carefully remove the loaf from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. This allows the internal structure to set and prevents a gummy texture.
### Short Tips
* **Patience is Key:** Sourdough baking requires time and patience. Don’t rush the bulk fermentation or proofing steps.
* **Don’t Over-Flour:** Use just enough flour to prevent sticking during shaping, as too much extra flour can dry out your dough.
* **Listen to Your Dough:** Pay attention to how your dough feels and looks throughout the process. It’s more about the dough’s behavior than strict timings.
* **Adjust Hydration:** If your dough feels too stiff, add a tiny bit more water; if it’s too wet, you can adjust with a sprinkle of flour in the next step.
* **Experiment with Spices:** Feel free to adjust the spice levels to your preference. A pinch of allspice or cloves could also be lovely!
