Before you go to bed, mix all the ingredients in a big bowl until combined. Cover the bowl with plastic wrap and let it sit overnight on the countertop (and for up to 20 hours).
Lay out a kitchen towel, then get your hands nice and wet (and re-wet as needed, to keep the dough from sticking to you). Pick up the dough mass, and form it (more or less) into a ball. Place it onto the towel, wrap it up, and let it rise for 2 hours.
Preheat the oven to 450 degrees F, and stick a dutch oven into the oven so it gets very hot. Once the oven is preheated, take the pot out and sprinkle cornmeal in the bottom so the bread doesn’t stick. Lift the towel up and dump your dough ball into the pot, and give it a shake so it sits flat on the bottom of the pan. Put the lid on, and bake the bread for 30 minutes. Then take the lid off, and bake for another 15 minutes, until the bread is golden brown. Take the bread out of the pot and cool on a wire rack.