Halloween pumpkin-shaped bread

I just made this bread for a Halloween party. It is not pumpkin flavored; it is a 50% whole wheat loaf, using the recipe by Maurizio Leo from his book, “The Perfect Loaf,” p.153. I pretty much followed his recipe using bread flour annd whole wheat flour and 2 grams of vital wheat gluten. I made the levain the day before and refrigerated it overnight to use the next day for baking. Leo likes to do a short levain fermentation on the same day of baking, but I prefer the method that I used. The bulk fermentation took about 5.25 hours in the proofer at 78°F.

I followed this video to learn how to make the pumpkin shape: https://youtu.be/fzaDGc16SR4?si=GBny3RvPy6PA0S_1.