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To prepare the base of the dough, add the corn flour to a large mixing bowl, then pour on top the boiling water, mix well. Let it cool of for about 30 minutes while you prepare the sponge.
To a different mixing bowl, add the sponge ingredients, mix well to combine. Cover with a damp cloth and place it in a warm part of the house, let it rise for 30 minutes too.
Combine the sponge and the dough base, add the remaining dough ingredients. Stir well with your hands or a stand mixer.
Cover the dough with a damp cloth, let it rise for 1 hour.
Preheat your oven at 250 °C. Our oven takes about 30 minutes to fully heat, that will vary from oven to oven.
Dust a separate bowl with flour, transfer your dough to it. Hold the bowl firmly, use circular motions to spin the dough in the bowl. While the dough spins, it hits the sides of the bowl, turning into a ball.
Place a sheet of parchment paper on a baking tray, place your dough on top. Use a brush to brush off excessive flour from the dough.
Bake it for approximately 45 minutes until the top is golden. To check if the bread is baked properly, hold it, and give it a knock at the bottom of the bread, it should sound like knocking on wood.
Place the loaf on top of a cooling rack, allow it to cool off completely before slicing it.