No Knead Artisan Pumpkin Bread

Seems like more and more people are trying their hand at bread baking. Some are intimidated by yeast breads but they're really quite easy. And although it takes some time (most of it is the dough sitting around doing it's thing while you do whatever) it is very satisfying to say "hey I made that!"
And did I mention?...No knead!!!

Ingredients:
2 3/4 cups flour
1 1/2 tsps salt
1 tsp dry yeast
1 cup lukewarm water
1/3 cup pumpkin purée (sub any squash or sweet potato)
1 egg white

Combine flour, salt and yeast in a large mixing bowl.

Mix pumpkin purée (seems obvious but NOT pumpkin pie filling) with 1/4 cup of lukewarm and add to the dry mix along with the remaining 3/4 cup water. Mix until well combined. Use a dough hook if you have one.

Cover bowl with plastic wrap and a dish towel and leave at room temperature in a draft-free area for 12-48 hours. It will bubble and double.

So here's mine after 24 hours.

Punch down with a floured hand.

Then gently, with floured hands, bring the edges under and turn out onto a floured work surface. Shape into a loaf and place in a parchment lined 9 X 5" loaf pan.

Again cover with a dish towel for 1-2 hours. The bread has flour on it so the dish towel won't stick to it.

Preheat oven to 475°F removing racks so only the bottom one is left. Place a baking stone on the rack if you have one.

Brush the bread with egg white (not necessary, just makes it look prettier!) then put it in the oven and when you do throw a handful of ice cubes into the floor of the oven too. The steam from the ice cubes will give the bread a crispy crust.

Bake for 30 minutes. They say internal temperature should read 160-185°F when done but my thermometer wouldn't pierce the crusty crust! If you tap the bread it should sound hollow when done. If you get a dull thud bake it a few minutes longer.