In a large mixing bowl, dissolve the active dry yeast in 3/4 cup of cool water, allowing it to sit for about 5 minutes until foamy. Next, mix in 1 cup of pumpkin puree, whisking until smooth. Gradually add 3 cups of bread flour and 2 teaspoons of fine sea salt, stirring until a shaggy dough forms.

Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour. Gently perform dough folds by pulling the edges into the center every hour for 3 to 4 hours until it's puffed and airy.

Transfer the covered bowl to the refrigerator for about 12 hours or overnight.

Dust a clean work surface with flour and gently remove the dough from the bowl. Shape it into a loose ball. Let it rest at room temperature for 3 to 4 hours, covered with a kitchen towel.

Place your Dutch oven, lid included, into the oven and preheat to 450°F (230°C) for about 30 minutes.

Carefully remove the hot Dutch oven, place the dough inside, score the top with a knife, cover the pot and bake for 20 minutes. Then uncover and bake for an additional 20-25 minutes until golden brown.

Once baked, carefully transfer the bread to a cooling rack and allow it to cool for at least 1 hour before slicing.