### Instructions
1. **Activate Your Starter:** In a large mixing bowl, combine your active sourdough starter, warm water, and pumpkin puree. Stir until well combined and the starter is mostly dissolved. This might take a minute or two.
2. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, bread flour, granulated sugar, salt, cinnamon, nutmeg, and ginger.
3. **Mix the Dough:** Add the dry ingredients to the wet ingredients in the large mixing bowl. Mix with your hands or a Danish dough whisk until no dry flour remains and a shaggy dough forms. Be careful not to overmix at this stage.
4. **First Rise (Autolyse/Bulk Fermentation Initiation):** Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes. This is a short autolyse that helps the flour hydrate.
5. **Fold 1:** After 30 minutes, perform your first set of stretch and folds. With wet hands, gently pull a section of the dough from the edge, stretch it upwards, and fold it over towards the center. Rotate the bowl a quarter turn and repeat this process 4-5 times until you’ve worked your way around the dough.
6. **Add Inclusions (Optional):** If using pecans/walnuts or dried cranberries, gently fold them into the dough during the second or third set of stretch and folds. Distribute them evenly throughout the dough.
7. **Subsequent Folds:** Cover the bowl again and let it rest for another 30-45 minutes. Repeat the stretch and fold process. You’ll typically do 3-4 sets of stretch and folds, spaced 30-45 minutes apart, over a period of 2-3 hours. The dough will become smoother and more elastic with each fold.
8. **Bulk Fermentation:** After the final set of folds, cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F / 21-24°C) until it has increased in volume by about 30-50% and feels light and airy. This can take anywhere from 4-8 hours depending on the strength of your starter and ambient temperature.
9. **Pre-shape:** Gently turn the dough out onto a lightly floured surface. Lightly flour the top of the dough. Gently shape it into a round or oblong, creating some surface tension. Let it rest, uncovered, for 20-30 minutes.
10. **Final Shape:** Lightly flour your work surface again. Gently reshape the dough into your desired final shape (bâtard or boule). Ensure you create good surface tension on the dough.
11. **Proof (Cold Fermentation):** Transfer the shaped dough, seam-side up, into a lightly floured proofing basket (banneton). If you don’t have a banneton, you can use a bowl lined with a floured tea towel. Cover the proofing basket with plastic wrap or a plastic bag and refrigerate for 12-18 hours. This slow, cold proof develops flavor and makes the dough easier to handle.
12. **Preheat Oven & Dutch Oven:** About 45 minutes to an hour before you’re ready to bake, preheat your oven to 475°F (245°C) with your Dutch oven (or baking stone/steel) inside.
13. **Score & Bake (Covered):** Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp razor blade or knife (a simple cross or a few slashes work well). Immediately cover the Dutch oven and bake for 25 minutes.
14. **Bake (Uncovered):** Remove the lid from the Dutch oven. Reduce the oven temperature to 450°F (230°C) and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
15. **Cool:** Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb to set and for the best flavor and texture.
### Short Tips
* **Don’t Rush the Bulk Fermentation:** The bulk ferment is where the magic happens. Watch the dough, not the clock! It should be visibly gassy and have increased in volume.
* **Warmth Helps:** Sourdough thrives in warmer environments. If your kitchen is cold, find a warm spot (like near a sunny window or in a slightly warmed, turned-off oven) for your dough.
* **Handle Gently:** Sourdough dough is delicate. Always handle it with wet hands and a light touch to preserve the air bubbles you’ve worked so hard to create.
* **Adjust Hydration:** Pumpkin puree can vary in moisture content. If your dough feels too stiff, add a tiny bit more water. If it feels too wet, you can add a tablespoon or two of flour during the first few folds.
* **Experiment with Spices:** Feel free to adjust the spice levels to your preference. A pinch of allspice or cloves could also be a delicious addition!
