Chef John's Pumpkin Bread

Ingredients

• 0.3 teaspoon yeast dry
• 0.5 cup pumpkin puree canned
• 1 pinch pumpkin pie spice 
• 1.3 teaspoons salt 
• 1 tablespoon water (100 to 110 degrees F/40 to 45 degrees C)

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• spatula

Directions

1. In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice.
2. 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.
3. 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.
4. Generously cover a sheet pan with cornmeal.
5. 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.
6. 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.
7. 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.