Ingredients:

  • 450g all-purpose flour
  • 1 tsp fine sea salt
  • 1 tbsp pumpkin pie spice
  • 240g pure pumpkin puree
  • 60ml warm water
  • 50g brown sugar
  • 7g active dry yeast
  • 15ml melted butter

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, sea salt, and pumpkin pie spice until evenly combined.
  2. In a separate measuring jug, combine the warm water (105°F-115°F), active dry yeast, and brown sugar. Let it sit for 5 minutes until the mixture is foamy and the yeast is activated.
  3. Whisk the pumpkin puree and melted butter into the bloomed yeast mixture.
  4. Fold the wet mixture into the dry ingredients using a spatula until no dry flour streaks remain. The dough will be shaggy and sticky.
  5. Cover the bowl with a damp cloth and allow the dough to rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
  6. Preheat your Dutch oven inside the oven. Carefully transfer the dough onto parchment paper and lower it into the preheated pot.
  7. Bake for 45 minutes, keeping the lid on for the first 30 minutes to trap steam, then removing the lid for the final 15 minutes to develop the mahogany crust.