No-knead pumpkin bread

In a bowl whisk the pumpkin puree, warm water, yeast, salt and a tiny pinch of pumpkin spice.

Add the flour and mix with a spatula until the dry mixture suddenly comes together into a sticky dough; no kneading.

Cover the bowl with a damp towel and leave 12 to 16 hours; the long rise develops the gluten.

Cover a heavy sheet pan generously with cornmeal and flour the board heavily. Scrape the dough out with a floured spatula.

Flour the top, pat it flat with floured hands, fold up the sides into a package, turn it over and form a round loaf; set it on the cornmeal and tuck the bottom under.

Dust the top heavily with flour, cover with a dry floured towel and let rise an hour and a half, until almost doubled.

Preheat the oven to 425. Slash the top about half an inch deep with a very sharp knife or razor so the dough does not deflate.

Bake with a bread pan holding about two inches of water on the bottom rack, for half an hour at 425.

Turn the pan around and bake another 20 minutes; cool on a rack.