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1
Whisk together pumpkin, both amounts of water, yeast, salt, pumpkin spice in a large bowl.
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2
Stir in flour.
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3
The mixture will look dry, but keep mixing until dough comes together.
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4
Cover with a lightly damp towel and allow to rise for 12-16 hours.
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5
Generously sprinkle cornmeal over a baking sheet.
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6
Scrape dough out of the bowl onto a generously floured work surface.
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7
Sprinkle more flour on top of the dough, then press down slightly on dough to remove any air bubbles.
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8
Shape the dough into a round loaf by folding the sides up and flipping the dough over so the smooth side is on top.
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9
Transfer the dough to the prepared baking sheet.
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10
Dust with more flour, then place dry towel on top.
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11
Allow to dough to rise until nearly double, about 1 1/2 hours.
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12
Using a very sharp knife, cut a slash on the top of the dough about 1/2-inch deep.
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13
Preheat oven to 425 degrees F (220 degrees C).
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14
Place a small baking pan filled with about 2 inches of water in the back of the oven.
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15
Bake in the preheated oven for about 30 minutes, then turn baking sheet around and continue baking until golden brown, about 20 minutes more.
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16
Allow bread to cool completely on a wire rack before slicing.
