INGREDIENTS

1 1/4 c. 

lukewarm water 

1/4 tsp. 

active dry yeast 

3 c. 

bread flour, divided, plus more for work surface

1 1/2 tsp. 

kosher salt

3 tbsp. 

cornmeal

1 tbsp. 

olive oil

Flaky sea salt (such as Maldon), for sprinkling

Directions:

Day 1:

1.       Make the dough: Gently stir together the water and yeast in a large bowl. Add 2 cups flour and mix with a wooden spoon just until combined.  
2.     Add kosher salt and remaining cup flour. Continue mixing, first with spoon and then with your hands, until all flour is combined and it forms a shaggy ball of dough. (The ball should be moist but not wet, with no dry spots. Add a little more flour if it’s too wet, more water if too dry.) You can knead the ball a little if you like, which will help combine everything, but it's not required. Cover bowl with plastic wrap and let stand at room temperature for at least 18 hours or up to 24 hours.

Day Two

1.       Sprinkle cornmeal onto bottom of an oven-safe pot or Dutch oven. 
2.     Lightly dust a work surface or cutting board with flour. Carefully scrape dough out of bowl onto work surface. (A bowl scraper is handy for this.) Grab edges of dough, pull them up, and fold into center like you're making a dumpling, then push them down. The dough should form a ball with a little seam on top. Set ball seam side down into prepared pot and cover.
3.     Allow dough to proof while oven preheats to 450ºF.
4.     When oven is hot, brush top of dough with oil, then score it a few times with a bread-lame razor or a sharp knife. Sprinkle top with flaky salt.
5.      Cover pot and bake 35 minutes. Remove lid and bake until golden brown, 25 minutes. (A surefire way to tell that your bread is done is to take the internal temperature with an instant-read thermometer. It should read between 200 and 205ºF.)
6.     Let cool on a rack at least 30 minutes, preferably 1 to 2 hours, before slicing.