Prepare the Levain by feeding your sourdough starter and let it sit at room temperature for 7-8 hours until bubbly.

Mix the Dough by combining pumpkin puree, bread flour, levain, brown sugar, salt, and water. Let it rest for 30 minutes.

Stretch and Fold the dough every 30 minutes for 4 sets, letting it bulk ferment for about 4 hours until it rises by 50%.

Shape the dough by rolling it out, adding cinnamon and brown sugar, and then rolling it into a log.

Cold Retard the dough by placing it in a parchment-lined loaf pan and refrigerating it overnight.

Preheat the Oven to 480°F (250°C) and let the dough sit at room temperature for 30 minutes.

Score the top of the loaf and bake it covered for 20 minutes, then uncover and bake for another 20 minutes at 450°F (230°C).

Cool the bread completely on a wire rack before slicing for the best texture.