Step 1

Combine all ingredients in a mixing bowl. Stir and cover with plastic wrap for 8-24 hours at room temperature.

Step 2

The dough should be wet and bubbly. Turn out the dough onto a floured counter and form into a ball. Let rest for 30 minutes.

Step 3

Preheat a 3 quart dutch oven to 450°.

Step 4

Sprinkle raw corn meal in the empty dutch oven. Put dough on top of the corn meal. Score an “x” on the top. Put the lid on dutch oven.

Step 5

Bake for 30 minutes. Take cover off and let cook for another 15 minutes.

Step 6

Let it rest for at least an hour before slicing. Dip into soup and enjoy.