• In a bowl of your stand mixer, add the flour and pumpkin puree.
• In a medium bowl, mix the water and honey together until honey dissolves. Add the sourdough starter and mix to combine.
• Pour the sourdough mixture into the flour.
• Run your mixer on low speed for a couple of minutes, just enough to combine the ingredients, then cover the bowl with a teatowel and leave the dough to autolyse/fermentolyse for 1 hour.
• After an hour, add the salt. Run the mixer for approximately 10 minutes on medium speed, until the dough looks elastic and slightly shiny.
• Scoop the dough into a shallow, lightly greased bowl. Cover with a damp towel or cling film.
• For the next 2 hours, every 30 minutes, perform a set of coil folds (see video in the text above).
• After 4 sets of folds, leave the fougasse dough undisturbed in a warm spot for 2-3 hours, until almost doubled in size.
• Place the dough in the fridge to finish proofing overnight (or up to 48 hours).

BAKING DAY:

• On the day of baking, line a large baking sheet with parchemnt paper, and brush it with a thn layer of oil. Take dough out of the fridge and scoop it out onto the baking sheet.
• Using your hands, stretch it our into a rectangle (the dough should be no thicker than 1.5 cm). If it shrinks back, leave it for 10 minutes, and streych it out again.
• Using oiled scizzors or a sharp knife, cut down the middle keeping both ends in tact. Make 3 diagonal cuts on each side of the middle cut (see photos in the text above). Using oiled fingers, stretch the cuts wider, so they don't close up when proofing or baking.
• Cover the shaped fougasse loosely with an oiled sheet of cling film and leave it to proof in a warm spot for 1-2 hours, until risen by about half.
• In the meantime, preheat the oven to 220°C Fan. Place a small ovenproof dish with water at the bottom of the oven to create steam. It will make sure you have crusty fougasse.
• Remove the cling film from the dough, sprinkle fougasse with dried herbs and salt flakes and bake in the centre of the oven for 15-18 minutes.
• Leave the bread on the tray for 5 minutes, then transfer it onto a wire rack to cool completely.