At a glance
You're making a beautiful pumpkin sourdough that starts with an overnight sourdough starter (no rush — you can prepare everything the evening before). The main event involves mixing, kneading, and proofing the dough, then baking it at high heat with steam to get that gorgeous crust and airy crumb. The whole process spans about 15 hours from start to finish, but most of it is hands-off fermentation and proofing time, so you won't be in the kitchen the whole time.
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Sourdough starter
First, prepare the sourdough starter in the bowl you'll use for mixing the dough. It needs to ferment for 12 hours in a warm spot. Combine all three ingredients and stir into a smooth mixture. Wrap the bowl in a plastic bag or cover it with a lid.
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Sticky dough
After twelve hours (ideally start the starter in the evening and bake the next morning), add the remaining ingredients. Mix into a dough that's no longer sticky, then let it rest in the bowl for an hour.
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Kneading
Turn the dough out onto a floured work surface. Stretch and knead it thoroughly with your hands. This transfers your warmth into the dough, pushes out unwanted air, and works the dough into a lovely, elastic mass. Once you feel it's ready, shape it and place it into a proofing basket.
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