• Gather all the ingredients and dust the bannetons with some rice flour.

BUILD THE LEVAIN

• Mix water and sourdough starter until all of the starter is dissolved. Add the flour and mix until there are no dry bits of flour. Scrape the sides of the jar, cover it, and set it on the counter with an ambient temperature of around 24ºC(75ºF).

INITIAL DOUGH MIX

• In a bowl of a stand mixer fitted with the dough hook, add the whole milk, water, pumpkin puree, and sourdough levain. Using a dough whisk or a spatula, mix everything until the batter is uniform in structure.
• Sift in the T00 and Kamut flour. Add the whole spelt flour. With the setting on the lowest speed, mix the dough until no dry bits of flour are visible.

  Cover and let it rest for 30 minutes. (DDT: 19ºC/66ºF, AT:21ºC/70ºF)
• Add the salt and flower petals. Mix on the 2nd speed for 3 minutes. Increase the speed by one level and mix for another 5 minutes. (DDT: 21ºC/70ºF, AT:21ºC/70ºF)
• Transfer to a clean bowl. Cover and set side to rest for one hour in a warm area. (DDT: 22ºC/72ºF, AT:21ºC/70ºF)

BULK FERMENTATION

• First coil fold: Perform a coil fold once, turn the bowl for 90º and do another coil fold.

  Cover and rest for 1 hour. (DDT: 23.8ºC/75ºF, AT:26ºC/79ºF)
• Second coil fold: Perform a coil fold once, turn the bowl for 90º and do another coil fold.

  Cover, place somwhere warm (oven with the light on) and rest for 1.5 hours. (DDT: 24ºC/75ºF, AT:24ºC/79ºF)

PRESHAPE, BENCH REST

• Lightly dust your working surface and dump the dough out of the bowl.

  Using the dough scraper divide the dough in half and form each piece into a round ball by gently tugging the dough scraper under it and pushing it to one side or towards yourself.
• Cover with a clean cloth and let the dough rest for one hour. (DDT: 23.5ºC/74ºF, AT:21ºC/70ºF)

SHAPE

• Lightly dust the working surface.
• Using the dough scraper and your other hand, lift and place the dough top-side down on the working surface. 

  Gently stretch the dough to form a uniform circle.

  Take the left-hand side of the dough and fold it over, covering slightly more than 1/2 of the dough. Take the right-hand side and repeat the process, which should overlap the previously folded dough. The dough should connect and seal.

  Lightly dust your hand with flour. Starting from the top of the dough, begin rolling the dough towards you. With each roll, gently seal the dough.

  Leave the shaped dough, seam side down, and rest for 2 minutes for the seal to close.
• Place each shaped dough into rice dusted banneton baskets, cover with reusable plastic wrap, and place in the fridge overnight.

BAKE (next day)

• Preheat the oven to 250ºC/480ºF (Note 2)
• 20 minutes before the oven reaches the desired temperature take the loaves out of the fridge.
• When ready to bake, dust the bottom of a loaf with the flour and invert on the wooden pizza peel or parchment paper if baking in the dutch oven.

  Score the bread with the bread lame at a 45º angle.
• Oven with the steam: Slide the dough into the oven. Add water to the designated steamer and close the door shut. Immediately lower the temperature to 220ºC/430ºF.

  Dutch oven: Carefully place the dough in the dutch oven. Close with the lid and place in the hot oven.
• Bake for 20 minutes. Release the openings for the steam to come out or take the lid off, depending on your baking method.

  Bake for another 15 minutes or until golden.
• Place baked loaves on a cooling rack and let cool to room temperature.