Pumpkin Spice Sourdough Bread for 12

Instructions:

1. In a large bowl, whisk together the active starter, warm water, pumpkin puree, and maple syrup until smooth. Stir in the bread flour, salt, and pumpkin pie spice until a shaggy dough forms and no dry flour remains. Cover with a damp cloth and let rest for 30 minutes (autolyse).
2. Perform a series of four 'stretch and folds' every 30 minutes. Reach under one side of the dough, pull it upward, and fold it over into the center. Rotate the bowl and repeat four times until the dough is smooth and elastic.
3. Gently flatten the dough into a rectangle on a lightly floured surface. Mix the coconut sugar and cinnamon, then sprinkle the mixture evenly across the top and drizzle with melted coconut oil. Roll the dough tightly into a cylinder, then shape it into a round boule. Place the loaf upside down in a floured banneton.
4. Cover the banneton and refrigerate for 12–24 hours. Pre-heat a Dutch oven in the oven at 450°F (232°C).
5. Carefully flip the cold dough onto parchment paper, score the top with a deep cross, and bake covered for 20 minutes. Remove the lid and bake for another 25 minutes until the crust is a deep, mahogany brown.