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Make the poolish the night before if you aren't using sourdough starter. Add the boiling water into the cornmeal and stir. Set aside for 1 hour until room temperature. Add the rest of the ingredients together and stir to thoroughly combine. This should be very thick. Knead roughly to form a round boule.
Leave to proof in a round bowl for 2-3 hours until doubled in size then turn out onto a piece of parchment paper. Leave to proof again for 1 hour then gently spray the top with some warm water. (Or just pat with a little water). Sprinkle the top with rice flour and set aside while you add a deep Dutch oven (with its lid) into the middle of your oven. Turn up the temperature as far as it goes.
Remove the Dutch oven and open the lid. Gently lift the risen dough boule into the center and place the top back onto the dish. Bake for 20 minutes. Remove the lid and reduce the heat to 180°C Fan. Bake for a further 10 minutes and set aside to cool completely. Serve.