Prepare your sourdough starter early in the day to ensure it is fed and bubbly.

Preheat your oven to 450°F.

In a mixing bowl, combine sourdough starter, roasted pumpkin, white bread flour, warm water, and maple syrup.

Add a pinch of turmeric and cinnamon; stir until a shaggy dough forms.

Transfer dough to a floured surface and knead for 5-7 minutes.

Let the dough rest in the bowl for 45 minutes.

Wet hands, sprinkle salt onto the dough, and knead until well incorporated.

Let the dough rest for another 30 minutes.

Mist the countertop with water and stretch the dough; fold into thirds.

Let it rest seam side down for another 30 minutes.

Mix filling ingredients in a separate bowl.

Once rested, stretch the dough out, evenly distribute the filling and fold over carefully.

Perform another round of stretch and fold; let rest for 1-2 hours.

Shape the dough into a loaf and place in a proofing basket.

Refrigerate overnight.

Preheat the Dutch oven to 450°F before baking.

Place loaf in the Dutch oven, cover, and bake for 35 minutes.

Remove lid and bake for an additional 20-30 minutes until golden.

Let it cool on a wire rack for at least 1 hour before slicing.