In a large bowl, combine the active starter, pumpkin puree, salt, and warm water. Mix well.

Add the all purpose flour and whole wheat flour. Stir until no dry flour remains. The dough will be quite sticky.

Cover the bowl and let it rest for about 30-60 minutes. This helps with gluten development.

After the autolyse, pour pumpkin spice, honey, and cranberries over the dough.

Wet your hands slightly and mix the dough by pinching and folding until the rest of the ingredients are incorporated.

Cover with a clean tea towel, plastic wrap, or a bowl cover.

Allow the dough to rest for 30 minutes.

During the first two hours, perform stretch and folds every 30 minutes (4 times in total).

Simply stretch one side of the dough and fold it over itself, and rotate the bowl to do the next.

After the final stretch and fold, let the bread rise at room temperature for 4 to 6 hours, until it has doubled in size.

Once the bulk fermentation is complete, turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf, depending on your preference.

Place the shaped dough into a well-floured proofing basket (DIY proofing basket), or banneton basket.

Cover it with a damp cloth and let it rise in the fridge overnight for a cold ferment.

For best results, I allow mine to cold ferment for 12 hours.

Next day, remove the sourdough from the fridge.

Gently flip the dough onto a piece of parchment paper.

Use a razor or a sharp knife to score the top of the dough.

Place the dough (with parchment) into the Dutch oven and cover it.

Place the Dutch oven into the unheated oven and bake it at 425 degrees for 55 minutes.

After 55 minutes, remove the lid and bake for an additional 5 minutes, or until the crust is a golden brown.

Once baked, transfer the bread to a wire rack and let it cool for 1 hour before slicing.

Store in an airtight container.

Enjoy your easy sourdough pumpkin bread recipe! Perfect for the fall season as french toast, or simply enjoyed with melted butter.