Mix the ingredients together and cover with a towel, lid or the dreaded plastic wrap (I'm not a fan but won't hold it against you) and let the dough rest at room temperature for 12-18 hours.

Now it's time to form your artisan bread but first put your cast iron pot with lid on it in the oven and preheat it to 450°. Let the pot heat up in the oven for 30 minutes before taking it out. Don't skip this step!

While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Don't overwork it, this is a simple bread. Let is rest in the bowl it was in or on the counter until the cast iron pot has been in the oven for 30 minutes.

After the 30 minutes is up grab your potholders, remove the pot from the oven, sprinkle a bit of cornmeal into the bottom of the cast iron pot, place dough in it and put the lid back on.

Bake for 30 minutes. Remove the lid and bake for an additional 15 or so minutes. Really, until it's your favorite shade of golden brown. Remove bread from the cast iron and try your best to let it cool on a wire rack before digging in!