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1
Whisk together the flour, yeast and salt in a large mixing bowl.
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2
Add the water and stir until combined.
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3
Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
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4
After 19 hours, turn the dough out onto a lightly floured work surface.
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5
Punch down the dough and turn it over onto itself a couple of times.
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6
Cover with a tea towel and allow to rest 15 minutes.
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7
After 15 minutes, shape the dough into a ball.
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8
Coat hands with flour, if needed, to prevent sticking.
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9
Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down.
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10
Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel.
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11
Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
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12
Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats.
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13
Once the dough is ready, carefully transfer it to the pre-heated Dutch oven.
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14
Cover and bake for 30 minutes.
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15
Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes.
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16
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
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17
Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals.
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18
Place 20 to 24 coals on a Dutch oven table.
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19
Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals.
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20
Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise.
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21
Carefully transfer the dough to the Dutch oven and cover with the lid.
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22
Place 20 coals on top.
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23
Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes.
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24
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
