Pumpkin Seed Bread

1 1/8 teaspoons active dry yeast

1 1/2 cups water, at room temperature

1 3/4 cups plus

1 1/3 cups unbleached all-purpose flour

1 cup cornmeal, plus more for sprinkling

1 tablespoon kosher salt

1 1/3 cups toasted pumpkin seeds (6 ounces)

Dissolve 1/8 teaspoon of the yeast in 1 cup of the water. Stir in 1 3/4 cups of the flour. Cover with plastic wrap and let stand overnight in a warm spot.....

Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water. Put 1 cup of the cornmeal in a large heatproof bowl.

Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.

Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.

Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.

Knead in the pumpkin seeds. Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.

Turn the dough out onto a work surface and gently fold 4 times.

Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.

Sprinkle a baking sheet with cornmeal. Turn the dough out onto a work surface and divide in half.

Shape each half into a round loaf. Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.

Set a pizza stone on the middle rack of the oven and preheat the oven to 500°.

Fill a roasting pan with water and set it on the bottom rack.

Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.

Reduce the oven temperature to 450° and bake for 20 minutes longer.

Let the loaves cool on a rack for 45 minutes before slicing into eighths.

Makes 2 Small Loaves