In a medium bowl, combine 3/4 cup of cool water with 1/2 teaspoon of active dry yeast. Whisk until dissolved and let sit for about 5 minutes until frothy.

Gently stir in 1 cup of pumpkin puree until smooth.

Incorporate 3 cups of bread flour and 2 teaspoons of fine sea salt into the mixture. Combine until absorbed, then knead gently.

Cover the bowl with a towel and let the dough rise at room temperature for 1 hour.

Wet your fingers to prevent sticking and gently fold the dough in on itself. Let it rise for another 3–4 hours.

Chill the dough in the fridge for about 12 hours.

On a floured surface, shape the chilled dough into a ball and let it rise again for 3–4 hours.

Preheat your Dutch oven to 450°F (230°C) for 10-20 minutes.

Carefully place the dough inside the preheated Dutch oven and score the top with a shallow slash.

Cover and bake for 20 minutes, then remove the lid and continue baking for an additional 20-25 minutes.

Transfer the bread to a wire rack and cool for at least 1 hour before slicing.