Super Easy Crusty No-Knead Pumpkin Bread Bowls

Add the flour, salt and yeast to a large mixing bowl. Combine the pumpkin puree with 1/2 cup of the lukewarm water. Whisk until completely combined and smooth. Add the pumpkin mixture and remaining 1 1/2 cups water to the bowl with the flour. Using a wooden spoon mix until you have a wet and sticky dough. If you have a stand mixer you may also do this with your dough hook. Mix until the flour is completely incorporated. Cover the bowl with a wet towel or plastic wrap. Let sit at room temperature out of direct sunlight for 12-18 hours or overnight and up to two days. The dough should bubble up and rise to double its original size.

Generously dust a work surface with flour. Scrape the dough out of the bowl and into one mound on top of the floured surface. It should be loose and sticky. Using floured hands, lift the outside edges toward the center, working around the entire piece to make a smooth round ball.

You can leave the dough as one large bread loaf, placing it on a floured baking sheet and covering it with a tea towel. Allow to rise 1-2 hours. Or make individual bread bowls.

To make bread bowls divide the dough into 6 equal dough balls. Smooth out into smooth balls and place a few inches apart on a floured baking sheet, covering them with a tea towel. Allow to rise 1-2 hours.

Half an hour before the dough is done rising place a rack in the lower third of the oven and preheat to 475 degrees F. Place a 5-quart, or larger, cast iron dutch oven with a tight fitting lid in the center of the rack. You may also use a baking stone, but I have found the the dutch oven with a lid works the best.

When the dough is ready to bake, carefully remove the hot dutch oven from the oven using oven mitts and remove the lid. To bake the big loaf: Gently slide your hands under the dough and quickly, but gently and carefully place the dough into the hot pot. Using oven mitts, place the hot lid back on the pot and return to the oven. Bake for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-30 minutes more. Remove from the oven. Using a thin handle of a spatula, carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools.

To make the bread bowls: Gently slide your hands under the dough and quickly, but gently and carefully place the dough into the hot pot. Repeat with 2 more bread bowls, fitting three (or less if your dutch oven is small) inside the dutch oven. Using oven mitts, place the hot lid back on the pot and return to the oven. Bake for 15-20 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 10-20 minutes more. Remove from the oven. Using a thin handle of a spatula, carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Repeat the cooking process with the remain 3 bread bowls

Eat for dinner, breakfast or as a soup bowl!