Mix all the ingredients together (except the corn flour) in a large bowl then add 2 cups of warm water (I used water at 105F/40C).

Use a spatula to fold all the ingredients together until everything is mixed in. It will be very wet and not really look like dough.

Cover the bowl with aluminum foil and set it aside for 18 hours.

Sprinkle some water on the bench top and then cover it with a piece of plastic wrap.

Dust the plastic wrap generously with corn flour and then very very carefully pour the dough from the bowl onto the corn flour then gently shape it into a loaf. You need to be extra gentle so it maintains its aeration.

Line a baking tray with baking paper and then sprinkle it with more corn flour. Very carefully turn the dough from the plastic wrap to the tray and re-shape it if you need to. Generously sprinkle the top with more corn flour and cover the bread with a dry tea towel then set it aside for another 2 hours.

Half-fill an oven-proof bowl with water and place it in the bottom of the oven then pre-heat it to 220C(428F) fan-forced so that it reaches that temperature at the same time as the bread reaches the 2 hours.

Put the dough in the oven and spritz it with a few squirts of water. I just used my fingers to fling water on it. Repeat the water spraying after 5 minutes.

Bake the loaf for 30-45 minutes or until it sounds hollow when it's tapped on the bottom.

Transfer the bread to a wire rack to cool.