chef john's pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup canned pumpkin puree
• 1 cup warm water (100 to 110 degrees f/40 to 45 degrees c)
• 1 tablespoon warm water (100 to 110 degrees f/40 to 45 degrees c)
• 1/4 teaspoon active dry yeast
• 1 1/4 teaspoons salt
• 1 pinch spice
• 3 cups all-purpose flour, plus extra for dusting
• 2 teaspoons cornmeal, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 18 hrs 30 mins


• in a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and 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 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.