The previous night, add the sourdough starter and water to a large mixing bowl. Add in the salt and the flour one cup at a time, stirring frequently. Fold into the pumpkin seeds and mix until even distributed. The dough should be shaggy when finished. Cover with a tea towel and allow dough to rise for 8-18 hours.
Transfer the dough to a floured bamboo proofing bowl or to a glass bowl, and lightly dust with flour. Allow dough to rest for another hour.
Preheat the oven to 425 degrees with a dutch oven pot inside.
Once oven reaches temprature, remove the dutch oven pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
Carefully remove the dutch oven lid, and allow the bread to bake for another 10 minutes.
Remove from oven, place the bread on a clean surface to cool, and wait 55 minutes before slicing!
Do not add the clay pot directly into a hot oven, always preheat the oven with the pot inside.