Take 3 cups of flour and mix with 1.5 cups warm water, one tsp salt, and 1/2 tsp of yeast. It's a really wet dough, so don't add too much more flour. Cover and let sit for 12-18 hrs (no kneading necessary!).

After the long ferment, scoop the dough onto a very well floured surface. Fold the sticky mass onto itself a few times very gently, then turn onto a cheesecloth/towel that has been dusted with cornmeal. Dust the top with cornmeal and cover with the cloth.

When the dough has doubled in size (about 1-1.5 hrs), preheat oven to 450F with a big covered pot in there. I use a turkey roaster. When the oven has reached it's set temp, take out the now very hot roaster out of the oven and flip dough into it. Put the lid back on and stick the whole thing in the oven for 30 minutes.

When that's done, remove the lid and bake for another 10-15 minutes until the top is golden brown. 

It's a great rustic bread that's easy to make and will impress just about anyone. I love it sliced and toasted with a little fresh garden tomato, a drizzle of olive oil and some good blue cheese. Enjoy!