In a large bowl add the cool water, then add the yeast. Whisk or stir gently to combine. Let sit for a few minutes so the yeast can dissolve.

Add the pumpkin puree, whisking it well so you have a loose, orange colored liquid (puree clumps that aren’t mixed in will become clumps of baked puree in the bread - we dont’ want that!).

Add the flour and sea salt and stir, best you can with a rubber spatula. Then switch to your hands, squeezing and folding the dough to mix everything in evenly. It will be sticky.

Cover with plastic wrap and leave at room temperature. After an hour, wet your fingers and then do a dough fold: lift the dough from one side and fold it over itself. Do this a few times, until the dough shows signs of tension and resists folding.

Cover the bowl again and let it rest until it increases in volume by about a third, for another 3-4 hours. If you see big bubbles forming, poke or pinch them to release the air.

Transfer the dough to the fridge to chill for about 12 hours, overnight.

In the morning, transfer the dough to a floured surface and shape it into a tight, round ball. Tuck the sides of your hands, palms faced up, under the dough and gently but firmly move them to round out the dough ball.

Set the dough on a small piece of parchment paper, flour it and cover with a tea towel. Leave it to rise for 3-4 hours, until puffy.

Set a 4-6 quart dutch oven in the oven and preheat to 450 F. Ten to 20 minutes after it has preheated, score the dough by slashing it with a sharp paring knife, making a half cm deep indentation across the dough (it can be in the center or off to the side).

Take the dutch oven out and carefully lift the parchment paper and place it in the center of the pan. Cover and set in the oven to bake for 20 minutes.

After the 20 minute mark, remove the lid and bake for another 20-25 minutes, until golden.

Out of the oven, let the bread cool for at least an hour before slicing.