Pumpkin is a great addition to baked goods, especially as a fat replacement.
Roast pumpkin chunks for 20 minutes at 200°C (390°F) and then blitz them into a puree.
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Combine the flours, salt, pumpkin, sourdough starter, and lukewarm water.
Knead for 15 minutes or until the dough is smooth and elastic.
Roll into a ball and leave to prove for four hours in a bowl covered with cling film.
Briefly knead the dough again, roll it back into a tight ball, and leave it to prove for another 3 hours in a banneton.
Turn the dough onto a floured bread baker dish, score the surface with a knife, and cover with the lid. Bake at 250°C (480°F) for 40 minutes.
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