No-Knead Pumpkin Bread

Kelsey found this on the internet at:
http://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/
It makes delicious bread.

5 1/2 cups bread flour
1 Tbsp. salt
1 tsp. active dry yeast
2 cup lukewarm water, divided
2/3 cup pumpkin puree

In a large mixing bowl, stir together flour, salt and yeast.

Combine pumpkin with 1/2 cup water, whisk to combine. Stir pumpkin mixture and remaining water into the flour mixture. Stir to combine until flour is fully incorporated.

Cover with plastic wrap and let sit at room temp 12-18 hours (or up to 2 days) until doubled.

Generously dust work surface with flour. Scrape dough onto surface and form into a smooth ball. Place on floured baking sheet, cover with a clean tea towel and allow to rise 1-2 hours.

Half an hour before dough is done rising, place a rack in lower third of oven. Place a 5-quart or larger cast iron dutch oven with a tight fitting lid on rack. Preheat to 475F.

When the dough is ready to bake, carefully place it in the pot; cover. (I find it is easiest to place the dough on parchment paper and pick the whole thing up and put it all in the pot.)

Bake 20-25 minutes, uncover, and bake 15-30 minutes longer. Remove from oven. Using a spatula, remove bread from pot and allow to cool on rack. Cool completely before cutting.