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

Stir in 1 cup of pumpkin puree until fully blended and smooth.

Add 3 cups of bread flour and 2 teaspoons of fine sea salt to the bowl. Mix until flour is fully absorbed and a shaggy dough forms.

Cover with a towel and let it rest for 1 hour at room temperature.

Every 30 to 45 minutes over the next 3 to 4 hours, stretch and fold the dough in the bowl.

Refrigerate the dough overnight after stretching is complete.

Retrieve the cold dough and shape it into a ball, placing it on floured parchment paper. Let it rise at room temperature for 3 to 4 hours.

Preheat your Dutch oven to 450°F (230°C) with the lid on for 30 minutes.

Score the top of the dough and transfer it into the hot Dutch oven. Cover and bake for 20 minutes.

Remove the lid and bake for another 20 to 25 minutes until golden crust forms.

Lift the bread from the pot and place it on a wire rack to cool for at least 1 hour before slicing.