Step 1

In a small bowl, put together the corn flour and the salt. Bring the water to a boil and stir it in the corn flour. Refrigerate while you make the dough.

Step 2

In the bowl of your stand mixer, put the flour, salt, yeast and water. Mix on first speed with the hook for 4 minutes and on second speed for 6 minutes. Add the cornflour mix to the dough and knead by hand until incorporated - I tried with my stand mixer but the hook couldn't work the dough properly.The dough is going to be sticky which is completely normal.Leave at room temperature, covered, for an hour. You can also put it in the fridge for 10 hours.

Step 3

Shape as a ball to give it a bit of strength and let rest for 10 minutes, covered with a plastic.Prepare one dish with water, another one with cornmeal and grease the loaf pan.Shape the dough as a bread loaf, dip the top part in the water and in the cornmeal.Slice with a blade or a serrated knife and place in the loaf pan. Cover and proof for one hour.

Step 4

Halfway through proofing, preheat the oven to 480°F - 250°C and place a tray in the oven, on the bottom rack.

Step 5

When the bread is proofed, put in the oven, throw a small glass of water on the bottom tray to create some humidity and bake for 16 minutes. Remove the bread from the pan and finish baking for 10 more minutes on the rack to dry it out. If the bread is getting to dark, put a parchment paper sheet on top.Allow to cool down completely on a rack before cutting.