Chef John's Pumpkin No-Knead Bread

Combine pumpkin puree in a large mixing container and blend in 1 cup plus 1 tablespoon of warm water, salt, yeast, and pumpkin pie spice until everything is well incorporated. Mix in flour to create a dry crumbly mixture. Continue stirring until the dough becomes smooth and sticky, taking around 2 to 3 minutes.

Cover the mixing container with a damp cloth and let the dough rest for 12 to 16 hours, allowing it to rise.

Sprinkle a generous amount of cornmeal onto the center area of a baking sheet. Remove the dough from the mixing container, using a floured spatula, and transfer it to a heavily floured work surface. The dough will be quite sticky. Dust the dough with flour and gently shape it into an oblong form. Fold 2 opposite rounded ends together to meet in the center; fold the remaining 2 rounded ends to meet in the center, creating a rectangular shape of dough. Using well-floured hands, gently form the dough into a round loaf with the seams on the bottom.

Transfer the rounded loaf onto the center of the prepared baking sheet. Dust the top and sides of the loaf generously with more flour.

Cover a dry towel with flour and place it, with its floured side down, over the loaf. Let the dough rise until it has almost doubled in size, taking around 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.

Place a loaf pan containing about 2 inches of water onto the bottom rack of the oven. Preheat the oven to 425 degrees F (220 degrees C).

Bake on the center rack of the preheated oven for 30 minutes; turn the bread around in the oven. Continue to bake until the bread is golden brown and crusty, taking about 20 more minutes. Let the bread cool completely on a rack before slicing.