The day before: Put the water in a small bowl and stir in the yeast. Add the flour, mix well and cover. Let sit for two hours at 21-23°C (69.8-73.4°F) so the yeast starts to ferment. Continue to ferment in the fridge until the next day. The batter should at least double in size.

Remove the seeds from the pumpkin and cut into cubes, including the shell. Steam, let cool and purée. Let the purée cool completely. Ideally also prepare the pumpkin purée the day before and keep it in the fridge until needed. 

The next day: Put all the ingredients (except the 10-20g of water) in the order shown in the recipe in a mixing bowl and knead for 7-8 minutes at a low speed. The dough will be a bit sticky and even slightly gummy. But don't worry! Continue to knead gently for 5 minutes and add 10-20g of water to the dough if and as required. The dough should ultimately be soft and smooth. 

You can also knead the dough by hand to the specified consistency, but this can take a few minutes longer. 

Ideal dough temperature after kneading: 23–25°C (73.4-77°F)

Cover airtight at 21-23°C (69.8-73.4°F) for one hour.

Place the dough on an unfloured work surface. Depending on the braiding method, divide it into the number of pieces required (weigh each piece for more precision). Let the pieces sit for 10 minutes covered with a kitchen towel and then roll into strands using as little flour as possible. Lightly flour the strands, braid and place on baking paper. Cover and let rise for another 30-45 minutes. 

Just before baking, brush the braid with maple syrup and bake for 35-45 minutes in a well-preheated oven at 190°C (374°F) without steam. After baking, but while the loaf is still warm, brush again with maple syrup and sprinkle with a bit of fine salt and an ample portion of decorating sugar – an awesome combination, I swear!