The pumpkin twist on the sourdough is perfect for the fall season.  I suggest dividing the dough into two, shaping round and then adding an egg wash with a cinnamon stick in the middle. Cinnamon sticks can be found here Amazon.com : Yamees Cinnamon Sticks - 2 3/4" Length - 1 Pound (8 Oz Each) - 2 Pack of Cinnamon Sticks - Bulk Spices : Grocery & Gourmet Food  Right before baking, score from top to bottom to resemble a pumpkin.   You can check out the YouTube link.  https://youtu.be/Evjb9F34mIg    

Sourdough Starter 3/4 cup

Water 3/4 cup

Honey  2 Tablespoons

Yeast 1 package of yeast or ¾ Tablespoon

Salt 1 Tablespoon

White Flour 3 1/4 cups (hold back ¼ cup)

Wheat flour 1 cup

Brown Sugar 3T

Pumpkin Puree ½ cup

Cinnamon 1 tsp.

After kneading, place the dough back in the mixer bowl, cover with a damp towel and let rise in a warm place for approximately one hour or until the dough doubles in bulk. Literally, punch the dough down with your fist. Then REFRIGERATE OVERNIGHT to get more sourness.

Remove from the refrigerator, about four hours before planning to bake. Can go longer depending upon the temperature of your room. A cooler room allows the dough to warm up slower, which is always good for sourdoughs. Let the dough warm up in one big glob.

Divide in two equal parts and shape round. Place a cinnamon stick on the top, and egg wash the round loaf. Let proof for 15-30 minutes, and then right before putting it in the oven, slash with a sharp knife or razor blade top to bottom in six different evenly spaced lines to mimic the look of a pumpkin.

We originally ordered twine and laid 4- 10 inch strands on the table in a star shape. Start with a cross, and then add the two diagonal strands with one on each side. Place the round loaf in the center and loop up the strands to the top, tie with a 1.5 inches higher to allow the dough to rise and also spring in the oven. This is tricky and we had loafs too big of indents or lopsided, and then it took more labor to unknot it so we went with clothes pins to gather to the top. They can turn out beautifully, but just not an efficient use of time in a working bakery.

Spray with water prior to baking and every ten minutes during the baking process, mist with water for a harder crust. Bake at 425 degrees for 15-20 minutes until you see a darker crust. Turn down the oven to 350 degrees and continue baking for another 15-25 minutes until internal temperature reaches 185.

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