Start by combining your dry ingredients in the bowl of a stand mixer: bread flour and salt. Weighing your flour ensures the most consistent results—455 grams is perfect here.

Next, add your potato flake sourdough starter, pumpkin puree, maple syrup, and melted butter. Mix on low speed with a dough hook attachment until the dough begins to come together and pulls away from the sides of the bowl. Then, let your mixer knead it for 10–15 minutes until smooth and soft.

No stand mixer? No problem! You can mix the ingredients by hand with a wooden spoon and knead on a lightly floured surface for about 10 minutes until smooth and elastic.

Once your dough is ready, transfer it to a lightly greased bowl, cover with plastic wrap, and let it proof at room temperature for 8 hours, or until doubled in size. Timing may vary depending on the temperature of your kitchen.

In a small bowl, stir together the cinnamon, pumpkin pie spice, sugar, and cornstarch until well combined. Set aside.

Lightly flour your work surface. Press and stretch the dough into a rectangle about 12×17 inches.

Sprinkle the entire surface evenly with the cinnamon-sugar mixture. Lightly press the mixture onto the dough with your hands to help it stick better.

Fold one long side of the dough toward the center, then sprinkle the top of that section with more sugar mixture.

Fold the other long side over the top, forming a trifold, and sprinkle again with the mixture.

Starting from the short edge closest to you, roll the dough up tightly, adding a more sugar mixture as you go—just not on the final edge so it seals properly.

Pinch the seam to close, tucking the ends under to form a smooth ball. Gently pull the dough toward you on the counter to create surface tension, being careful not to tear the top. If it does tear, pinch it closed.

Cut four 34-inch pieces of baking twine and tie them together in the center to form a knot.

Lightly coat the twine in avocado oil to keep it from sticking.

Lay the twine out on your counter, evenly spread out the twine.

Set the dough ball in the center of the twine knot.

Bring opposite strands of twine up and tie them loosely over the dough to create eight sections. Don’t pull them too tight—the dough will still rise.

Place the tied dough top side down into a rice-floured banneton basket. Slip the basket into a plastic bag and tie it closed so the dough doesn’t dry out.

Refrigerate for about 8 hours (overnight works great).

Remove from the fridge and let it rise for 4–5 hours at room temperature, until puffy.

Preheat your oven and Dutch oven to 400°F.

Gently flip the dough over onto parchment paper, and score as desired—either down each section or however you prefer.

Carefully place the dough (with parchment) into the hot Dutch oven.

Cover and bake for 30 minutes, then uncover and bake 20 minutes more, until golden brown.

Remove from the oven, let it cool slightly, then cut and remove the twine.

For a finishing touch, place a cinnamon stick in the center to resemble a pumpkin stem