Cast Iron Buttermilk Bread

Finally more or less perfected this loaf last month. It makes for a tangy sour dough like loaf. It'll also hold for weeks without molding mainly due to the aged dough. Heat and melt and then cool to lukewarm: 1 cup buttermilk And 1/4 cup butter. Add 1 ts yeast after cooled and let sit until proofed. Mix: 1ts salt 2 Ts sugar 3 cups bread flower 1/2 cup water + Handful of corn meal 5 min knead. Let sit 24 hrs and then bake 1 hour at 450 degrees in a covered seasoned cast iron dutch oven/ skillet. Sprinkle bottom with more cornmeal. Dough will be very wet and will barely hold a shape.