Chef John's Pumpkin Bread

In a medium bowl stir together pumpkin puree 1 cup plus 1 tablespoon of warm water yeast salt and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel and allow dough to rise for 12-16 hours.

Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center then turn folded dough over and form into a round loaf.

Generously cover a sheet pan with cornmeal.

Place loaf on prepared sheet pan with seam sides down dusting top and sides with flour then place a floured towel over dough. Allow to rise until doubled in size about 1-1/2 hours.

Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking make a shallow slice (1/2 inch) across top of dough with a sharp knife.

Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes or until golden brown. Cool on a wire rack.