Mix and let it rise: Put all the ingredients in a large bowl.
Mix them with a fork until you have a shaggy dough.
Cover bowl with a plastic wrap.
Let the dough rest for at least 12 hours in a warm draft-free area.
SECOND:
Flour and fold the dough. After 12+ hours take off the plastic warp, top of the dough is bubbly.
Sprinkle with more flour, fold it over few times to make it to a ball.
Adding enough flour, shouldn’t be sticky.
THIRD:
Let it rise again. Place a nakin or kitchen towel into a round bread basket.
Sprinkel some yellow corn meal on the bottom.
Place the dough seam side down in it.
Sprinkel some more yellow corn meal on the top.
Cover the dough completely with the corners of the napkin.
Let the dough rest for another 2 hours.
BAKE THE BREAD:
Bake the bread. Line a dutch oven (6qt) with parchment paper.
Put it with the lid on in the oven.
30 minutes before baking preheat oven to 450°F with the prepared dutch oven in it.
After 30 minutes take out the extremely hot dutch oven and remove the extremely hot lid.
Now throw the dough into the dutch oven. The seam side will be on top.
Put back on the extremely hot lid.
Put the dutch oven back into the oven.
Bake for 30 minutes.
Then remove the extremely hot lid and bake for another 25-30 minutes.
Take it out from the oven and let the bread cool on a rack.
SERVE IT.
Serve it anytime. In the morning for breakfast or for lunch as a sandwich. Or cut it into cubes for cheese fondue.
