Title: Autumn pumpkin bread with pecans pt 2/2
 Categories: New text im, Cooking liv
      Yield: 1 Servings
 
           See part 1
 
  with the cornstarch wash. Brush gently so you won't deflate the
  loaves. (Reserve the remaining cornstarch wash.) Shake the peel or
  pan gently to be sure the loaves aren't sticking and slide the dough
  onto the baking stone. Quickly pour 1 cup of very hot water into the
  water pan and immediately shut the door. After 1 minute, using a
  plant sprayer, mist the top and sides of the oven 6 to 8 times, then
  immediately shut the oven door. Repeat the misting procedure 1 minute
  later.
  
  Bake for 15 minutes, then reduce the oven temperature 350 degrees F
  and bake for 20 to 25 minutes longer, until the loaves are golden
  brown and the surface feels firm but not hard when you press it
  lightly. These should have a thin soft crust, not a hard crunchy one.
  Transfer the loaves to a rack and paint them again with the
  cornstarch wash. Allow to cool completely before serving. This bread
  is best eaten the day it is baked, but it also freezes exceptionally
  well if you wrap it in alu minum foil and then a heavy duty plastic
  freezer bag. Thaw at room temperature before serving.
  
  Yield: 2 - 1 1/4-pound loave