Pumpkin Sourdough Bread

1 1/3 c active sourdough starter
1 c pumpkin puree 
2/3 c water 
2 2/3 c flour
1/2 c butter, melted
1/2 c honey
2 tsp pumpkin pie spice
1 tsp sale
3/4 tsp baking soda
3/4 Tbsp baking powder

1. Mix all ingredients together in the bowl of a stand mixer until just combined. Let sit for 15 minutes.

2. Using a dough hook, knead for 5 minutes. Add more flour as needed, a little at a time, to create dough that is clearing the sides of the bowl.

3. Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic or a cloth and let rise for three hours.

4. Remove dough, turn and fold. Place it back in the bowl, seam side up. Let rise for another 2 hours. 

5. Once the second rise has finished, place a square of parchment on the counter, sprinkle the dough with flour, and gently shape the dough into a ball or oval and set down on the parchment. Push the edges under the load to get the desired shape. Make sure there is a good coating of flour on top of the loaf.

6. While the dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees. 

7. Once the oven has preheated, slash the top of a loaf with a serrated knife (in 2-3 places) and transfer it with the parchment into the hot dutch oven.

8. Replace the lid and bake for 12-14 minutes. Remove the lid and continue baking for another 12-14 minutes, until golden brown. 

9. Remove from oven and place on wire rack to cool for 15-20 minutes before slicing. 

Top with melted butter, apple butter, or try with Trader Joe's cinnamon bun spread!!