Whisk the starter and water together in a large bowl with a fork or spatula. Add pumpkin puree and molasses and mix to combine.

Next add the flours, salt and cinnamon. Mix to combine using a fork or wooden spoon, finishing by hand if necessary to form a rough dough. (It's ok if it still looks a bit shaggy.) Cover with a damp towel and let rest for 1 hour.

 After an hour, using slightly wet hands, grab a corner of the dough and pull it up and push it back into the center. Repeat until you’ve performed this series of folds (called turns) 4 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action every 30 minutes for 2 hours.

After 4 sets of turns over 2 hours, let the dough rest an hour. Then do 2 more sets of turns every 30 minutes for 1 more hour.

Now it's time to shape the dough. Transfer the dough to a lightly floured work surface. Doing 4 lift and stretch turns ending the dough back into the center, shape the dough into a round. You can flour your hands and further help it into a round shape if necessary, then carefully lift it (a bench scraper helps with this,) and place it seam side up in a proofing basket lined well with flour or a medium bowl lined with a floured tea towel. Cover the dough with a slightly damp kitchen towel and place it in the refrigerator overnight or 8-10 hours and up to 24 hours.

When ready to bake, preheat your oven to 500F/ 260C. If using a Dutch oven, place the Dutch oven with the lid on inside the oven as well for the pre-heat.

When the oven is ready (it should preheat at least 30 minutes,) cut a round of parchment paper about the size of the bottom of the Dutch oven or a little bigger than the dough round and place it on a plate. Then cut 4 pieces of kitchen twine about 1 1/2 times the size of the proofed dough and dip them in canola oil, squeezing out any excess. Remove the dough from the refrigerator and dust the seam side facing up with flour. Then to form the pumpkin, place the 4 string across the dough in a criss-cross pattern, with an even amount on each side so you can pull up and tie the strings once we invert the dough.

Now place the plate lined with parchment over the stings and gently flip over. After turning the dough out, generously sprinkle and gently rub flour all over the surface of the dough.  Then tie the strings in the center of the dough. You don't want to tie them too tight. They should be laying over the dough with just a tiny bit of slack.  Cut any excess string.

Then use a sharp razor or oiled knife to score the top of the dough using your design of choice. Now open the oven, remove the Dutch oven, close the oven door and carefully take the lid off.  Carefully place the dough in the Dutch oven using the parchment paper to lift the dough. (The bread will bake on the parchment.)  Cover with the lid and bake at 500°F for 25 minutes.  Then remove the lid and reduce the oven temperature to 450°F.  Bake for another 10-15 minutes until until crust is a deep golden brown. You want it darker than you would think for that nice crust.

Remove the bread from the Dutch oven (you can carefully lift it by the strings,) and immediately transfer the bread to a wire rack to cool for 1 hour before cutting. (This will result in the best texture.)  Cut the top of the strings and carefully peel off. You can place a piece of cinnamon stick to the center of the dough for the stem of the pumpkin if you desire. And enjoy!