Well Made by Kiley

7-8 hours before starting the dough, feed your sourdough starter in a 1:1:1 ratio. Once your starter has doubled in size, make the dough. In a large bowl, mix together the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice until the dough is smooth and all of the ingredients are mixed. Cover and rest for 30 mins. Over a total of 2 hrs, perform 4 sets of stretch and folds every 30 mins (see recipe on my website on specific fold instructions). After the final fold, cover and rise for another 3-4 hrs, until doubled in size. Laminate and shape. Turn the dough onto a lightly floured surface, and stretch it into a large rectangle. Sprinkle cinnamon all over. Perform a letter fold and roll it up. Cover and rest for 15 mins. After 15 mins, perform another letter fold and laminate with more cinnamon. Create tension in the dough by pushing and pulling the dough across your counter surface. Place the dough in a floured proofing basket, cover, and place in the fridge overnight or up to 3 days. The next day, preheat the oven and dutch oven at 480F for 1 hr. Invert the dough on a piece of parchment paper, dust with flour, and score. Place into the dutch oven, and place 3-4 ice cubes under the parchment paper. Bake at 480F for 20 mins with the lid on, with a baking sheet placed on the rack below the dutch oven. Then, reduce the oven temp to 450F, remove the lid, and bake for another 20 mins. Remove from the dutch oven immediately. Let it sit for 30 mins - 1 hr before slicing. Serve warm with butter and flaky sea salt. Enjoy!