Ingredients
- 1/2 cup plain pumpkin puree
- 1 cup water plus 1 tablespoon
- 1/4 tsp dry active yeast
- 1 1/4 tsp salt
- 3 cups flour
- cornmeal as needed
Instructions
Step 1
Add the pumpkin puree, water, yeast, salt, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle. Once mixed, cover the bowl with a towel, and leave out for 12 to 16 hours.
Step 2
Flour a work surface well; using a spatula scrape the bubbly dough on to the flour. Flour your hands and pat down into a square shape. Fold each corner to the center, and flip the dough over so the folds are facing down. Shape into a round loaf. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough will stick unless you put a good amount down on the pan. Transfer loaf to the pan, folds are facing down. Sprinkle the top with flour.
Step 3
Place a clean, dry, floured towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool on a rack before slicing.
Step 4
To Make Rolls: Instead of forming one large loaf, cut the dough into eight pieces, and shape into small rounds. Everything will work the same, except reduce the cooking time to 35-40 minutes.
