In a large bowl, combine 1/2 cup of lukewarm cool water with 2 teaspoons of active dry yeast. Allow to sit for about 5 minutes until frothy.

Mix in 1 cup of pumpkin puree to create a smooth blend. Gradually add 3 cups of bread flour and 1 teaspoon of fine sea salt.

Cover the bowl tightly and let it rest for 1 hour until the dough has nearly doubled in size.

Wet fingers and gently fold the dough over itself several times. Let it rise until it increases in volume by about one-third, approximately 3-4 hours.

Transfer the dough to the refrigerator and let it chill for at least 12 hours.

Mold the chilled dough into a round ball on a floured surface and let it rest for 3-4 hours for a second rise.

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

Score the risen dough, transfer it into the hot Dutch oven, cover with the lid, and bake for 20 minutes.

Remove the lid and bake for an additional 20-25 minutes until golden brown.

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