*Using yeast instead of sourdough

1. To make a yeast version, add 1/8 teaspoon of dried yeast to the Pâte fermentée and an additional teaspoon in the final dough and omit the sourdough starter.

First Day: Make the Pâte fermentée

1. In a large bowl, whisk together the flours and salt. To keep from dirtying another container, make a well in the center and add the starter. Pour the water in gradually and mix using a large wooden spoon or Danish dough whisk until everything comes together to form a smooth ball.
2. Adjust the water or flour as necessary to make a dough that isn’t too sticky or stiff. Knead the dough until it is soft and pliable and tacky but not sticky, about 4 to 6 minutes.
3. Cover the bowl with plastic wrap or a kitchen towel, and ferment at room temperature for 1 hour or longer. The dough should swell to about 1 ½ times its original size.
4. Remove the dough from the bowl and degas it by kneading it gently. Return the dough to the bowl and cover tightly with plastic wrap. Place in the refrigerator overnight or up to 3 days. Or freeze in an airtight freezer bag for up to 3 months.

Next Morning/Afternoon: Make the Final Dough/Bake Bread

1. The next day, remove the Pâte fermentée from the refrigerator. Cut it into 10 – 12 small pieces using a bench knife or serrated knife. Place the pieces in the bowl of a stand mixer and allow them to warm up for about 1 hour.
2. In a separate bowl, whisk together the flours, pumpkin pie spice, and salt.
3. Add pumpkin puree, maple syrup or honey, if using, to the Pâte fermentée and mix on low speed to break up the pieces. Gradually add in the dry ingredients and continue mixing on low speed until everything comes together to form a coarse ball. Add water or flour if necessary to form a soft and pliable dough.
4. Mix on medium speed using the dough hook and adjust with flour if necessary to make a soft, pliable dough that is tacky but not sticky.
5. Transfer the dough to a clean large bowl and cover with plastic wrap or a kitchen towel.
6. Let the dough ferment at room temperature for 2 hours. Stretch and fold the dough after the 1st hour, then let it rest the final hour.
7. Remove the dough to a work surface dusted with flour. Divide the dough into two pieces and shape roughly into rounds. Let them rest on the counter for 15 minutes.
8. Shape the pieces into tighter boules, and place in lined banneton proofing baskets, between the folds of a heavily floured baker’s couche, or on cornmeal-dusted parchment paper. Let them proof 2 hours or until 1 ½ times their original size.

Proceed to baking or cold ferment the loaves overnight

1. After the loaves have proofed in the baskets at warm room temperature, proceed to baking, or cover the baskets tightly with plastic wrap and place in the refrigerator overnight to cold ferment.

Baking the loaves

1. About 45 minutes before you plan to bake the loaves, place a Dutch Oven or other baking pot on the middle lower rack of the oven and preheat the baker to 450 degrees F.
2. While the oven is preheating, cut a piece of parchment paper to fit the bottom of your baker. I used a 9-inch round piece of parchment.
3. Cut four 30-inch pieces of food-safe twine. Brush each piece with oil using a pastry brush or your fingers. Make sure each piece is oiled well. Place the oiled strings crisscrossed on the parchment. It should look like a pie divided into 8 wedges.
4. If you cold-fermented the loaves overnight, remove one loaf from the refrigerator at this point.
5. Invert one of the boules from the proofing basket onto the parchment paper. Center it on top of the string. Tie the strings on top being careful not to pull too tightly to give the loaf room to expand.
6. Score the loaf uses small slashes, if desired.
7. Remove the preheated baker from the oven and place the lid and pot on a heavy towel. Using heavy oven mitts, lift the tied pumpkin loaf (on the parchment paper) and carefully place it in the pot.
8. Transfer the baker to the oven and place the lid on it. Bake for 15 – 20 minutes with the lid on and another 15-20 minutes with the lid off. The loaf should be a rich golden brown all around and register 200 – 205 degrees F in the center of the loaf. It should sound hollow when thumped on the bottom.
9. Remove the baking bot to a heavy towel. Transfer the loaf to a wire rack and let it cool for at least 30 minutes before removing the strings.
10. To remove the strings, cut them with scissors and carefully pull them a little bit at a time. If you pull too fast, the string will leave residue. A small knife works well for scraping the string off as you go.
11. After the string has been removed, let the loaf rest on the cooling rack until completely cool.
12. Repeat the process with the other loaf allowing the oven and baking pot to preheat to 450 degrees F.