Step 1: In a large mixing bowl, combine the active sourdough starter, bread flour, maple syrup, and water. Mix until a shaggy dough forms and all the flour is hydrated. Cover the bowl and let it rest at room temperature for 45 minutes to an hour for autolyse.
Step 2: After the rest, sprinkle the sea salt over the dough. Gently mist the dough and your hands with water using a spray bottle. Incorporate the salt by gently kneading the dough within the bowl for a few minutes until it feels smoother.
Step 3: Cover the bowl again and let the dough rest for another 30 minutes. This helps the salt fully integrate and the gluten to relax.
Step 4: Mist your clean countertop lightly with water. Turn the dough out onto the damp surface. Perform your first series of stretch and folds. Gently stretch a portion of the dough up and fold it over itself towards the center. Rotate the dough and repeat this action 3-4 more times until all sides have been stretched and folded.
Step 5: On this first stretch and fold session, after completing the initial folds, gently flatten the dough slightly. Evenly sprinkle the diced apple, ground cinnamon, chopped pecans, and strained pumpkin puree over the surface. Carefully fold the dough over itself a few times to start incorporating the fillings. Be gentle to avoid tearing the dough too much.
Step 6: Place the dough back in the bowl, cover, and let it rest for another 30-45 minutes. Repeat the stretch and fold process (Steps 4 & 5, but without adding more fillings) two more times, allowing 30-45 minutes of rest between each session. This builds strength in the dough while distributing the fillings.
Step 7: After the final stretch and fold, gently pre-shape the dough into a loose round. Let it rest, uncovered, on the counter for about 20-30 minutes. This allows the gluten to relax before final shaping.
Step 8: Perform the final shaping, forming the dough into a taut, round, or oval loaf. Place the shaped dough into a floured banneton or a bowl lined with a floured cloth seam-side up. Cover with plastic wrap or a shower cap and place in the refrigerator for a cold proof overnight (8-12 hours).
Step 9: The next morning, preheat your Dutch oven inside your oven to 450°F (230°C) for at least 30-45 minutes. Carefully remove the hot Dutch oven. Gently invert the cold dough into the hot pot. Score the top of the dough with a sharp blade or lame.
Step 10: Cover the Dutch oven and bake for 35 minutes. After 35 minutes, remove the lid and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 11: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This can take 2-3 hours, but it’s crucial for the texture and flavor to fully develop.