• In a stand mixer bowl or another larger bowl, dissolve ⅛ teaspoon of the yeast in 1 cup water. Stir in 1 ¾ cups (I used 210 grams) of the flour. Cover with plastic wrap and let stand overnight in a warm spot. For the "warm spot" I just left it on the kitchen counter.

Baking Day

• Before you get started, toast your pumpkin seeds. You can use any method. I just spread them on a rimmed baking sheet and bake at 350 for about 7 minutes or until they are aromatic and start to brown a little. Let cool.
• Dissolve 1 teaspoon of yeast in ¼ cup of the water.
• Bring the other ¼ cup of water to a boil (microwave or a saucepan) and mix it with the cornmeal. It will just make the cornmeal slightly wet. Let cool. This just softens the cornmeal somewhat.
• Add the wet cornmeal and the dissolved yeast mixture to the stand mixer bowl with the overnight mixture. Give it a stir, then add 1 cup of flour (130 grams), reserving ⅓ cup (45-50 grams) for adding while kneading.
• Knead with the dough hook for about 5 to 8 minutes, adding the remaining ⅓ cup of flour gradually and scraping sides of bowl. Adjust flour and water as needed. The dough should be soft, but stiff enough to hold its shape and it should be elastic enough to snap off sides of the bowl when scraped. Add the pumpkin seeds, kneading them in gently with the hook.
• Alternatively, if you are strong and like to do things by hand, you can knead for 15 minutes using all of the flour and maybe a little more if needed.
• After kneading and adding the seeds, leave in the mixer bowl (or return to it if you kneaded by hand), then cover with plastic wrap and let rise for 1 hour.
• Turn the dough out onto a work surface and fold, press and stretch four times working it into a not too sticky ball of dough. Return the dough to the bowl, cover and let rise until doubled in bulk for another 1 hour.
• Turn the dough out onto a work surface and divide in half. Shape each half into a round loaf. Set the loaves on a piece of parchment and cover with a piece of greased plastic wrap. Let rise for another hour to hour and a half.
• Set a pizza stone in the oven and preheat to 500 degrees F.
• Put some water in a roasting pan and set it on the bottom rack to get the oven nice and steamy.
• When oven is hot and bread has risen, slash the loaves three times (I completely skipped this the first time) and transfer the loaves to the pizza stone. When using a stone, I do this by just sliding the parchment and the loaves onto the stone. Some people use a paddle, but I've never owned one.
• Bake for 10 minutes at 500 degrees F, then reduce heat to 450F and bake for another 20 minutes. Let cool for at least 45 minutes before serving.

Dutch Oven Method

• If you have an oblong Dutch oven you can easily fit two, but if you have a round Dutch oven the two loaves will probably fuse together, which is how I did it. You can also make one big loaf if you prefer, but you will probably have to bake a little longer. Lift parchment with loaves and plop it all into the hot Dutch oven. Close.
• Bake at 450, covered, for 25 minutes. Remove lid and bake uncovered at 400 for another 20-25 minutes or until bread looks crust and golden. Let cool for at least 45 minutes.