In a large bowl, whisk together bread flour, salt, yeast, cinnamon, ginger, nutmeg, and cloves.

In a separate jug, combine pumpkin puree, warm water, and maple syrup. Pour the wet ingredients into the dry ingredients and mix with a spoon or hands until a shaggy, sticky dough forms. Do not add more flour.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours, until doubled in size and bubbly.

Generously flour a work surface. Scrape the dough out and, with floured hands, fold it over itself a few times to form a rough ball.

Place a large piece of parchment paper on a plate and dust with cornmeal/flour. Place the dough ball seam-side down on the parchment. Cover loosely and let rise for 1-2 hours until puffy.

30 minutes before the end of the second rise, preheat oven to 450°F (230°C). Place your Dutch oven, with the lid on, inside to preheat.

Carefully remove the hot Dutch oven. Using the parchment as a sling, lower the dough into the pot. Score the top with a sharp blade.

Cover and bake for 30 minutes. Then, remove the lid and bake uncovered for 15-20 more minutes, until deep golden brown and hollow-sounding when tapped.

Lift the bread out using the parchment and transfer to a wire rack. Cool completely for at least 2 hours before slicing.