Pumpkin Spice Sourdough

1. In a large mixing bowl, combine the bread flour, brown sugar, pumpkin spice blend, and salt. 2. In a separate bowl, mix the active sourdough starter, canned pumpkin puree, water, and vanilla extract until smooth. 3. Pour the wet ingredients into the dry ingredients and mix until a rough dough forms. 4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. 5. Place the dough back in the bowl and cover it with a damp cloth. Let it rest at room temperature for 4-6 hours, or until it has doubled in size. 6. After the first rise, gently deflate the dough and fold in the chopped nuts and dried cranberries if using. 7. Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let it proof for another 2-3 hours. 8. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up. 9. Once the dough has finished proofing, carefully transfer it to a piece of parchment paper. Score the top with a sharp knife. 10. Using oven mitts, remove the hot Dutch oven from the oven and lift the parchment paper with the dough into the pot. 11. Cover with the lid and return it to the oven. Bake for 30 minutes. 12. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown. 13. Remove the bread from the oven and let it cool on a wire rack before slicing.