Pumpkin and Thyme, 75-ish hydration.
Objective: Use up a can of pumpkin that's been in the pantry since last year's frenzy of fall baking, ha.
Levain: 50g refrigerated starter, 100 g water, 100 g AP, overnight at RT (60s nowadays)
Main dough: 500g flour, 200g water (held back about 30g for the salt) 125g canned pumpkin. Autolyse for ~30 mins. Incorporate 10g salt with pinch and squeeze.