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1
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
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2
Stir in 1 3/4 cups of the flour.
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3
Cover with plastic wrap and let stand overnight in a warm spot.
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4
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
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5
Put 1 cup of the cornmeal in a large heatproof bowl.
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6
Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
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7
Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
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8
Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
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9
Knead in the pumpkin seeds.
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10
Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
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11
Turn the dough out onto a work surface and gently fold 4 times.
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12
Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
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13
Sprinkle a baking sheet with cornmeal.
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14
Turn the dough out onto a work surface and divide in half.
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15
Shape each half into a round loaf.
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16
Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
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17
Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
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18
Fill a roasting pan with water and set it on the bottom rack.
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19
Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
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20
Reduce the oven temperature to 450 and bake for 20 minutes longer.
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21
Let the loaves cool on a rack for 45 minutes before slicing into eighths.
