In a large bowl, combine 1/4 teaspoon of active dry yeast with cool water and let it sit until bubbly.

Stir in pumpkin puree until smooth, then gradually add bread flour and salt, mixing until a soft dough forms.

Cover the bowl and let the dough rise at room temperature for 1 hour until it doubles in size.

Every hour for the next 3-4 hours, gently pull and fold the dough in the bowl.

Cover and refrigerate the dough for at least 12 hours or overnight.

Transfer the chilled dough to a floured surface and shape it into a ball.

Preheat the Dutch oven to 450°F about 30 minutes before baking.

Score the top of the risen dough, transfer it to the hot Dutch oven, cover, and bake for 20 minutes.

Remove the lid and bake for another 20-25 minutes until the crust is golden brown.

Allow the bread to cool on a wire rack for at least 1 hour before slicing.