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Ingredients
- 3 C. all purpose flour
- 1/4 tsp. active dry yeast
- 1 3/4 tsp. salt
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped lemon zest
- Cornmeal as needed
Details
Servings 1
Preparation
Step 1
1. In large bowl, combine flour, yeast, salt, rosemary and zest. Add 1 5/8 C. water; stir until blended (dough will be shaggy and sticky). Cover with plastic wrap. Let dough rest at warm room temperature, until surface is dotted, with bubbles, 12-18 hours. Place dough on lightly floured surface. Sprinkle dough with flour; fold dough over onto itself once or twice. Cover loosely with plastic wrap; let rise 15 minutes.
2. Using very little flour, gently and quickly shape dough into a ball. Generously coat smooth cotton towel with cornmeal. Put dough, seam sided down, on towel; dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pocked with finger, about 2 hours.
3. At least 30 minutes before dough is ready, put 2 3/4 quart cast iron pot in oven; preheat oven to 450°F. Remove pot from oven. Slide hand under towel; turn dough over, seam side up, into pot; its ok if it looks messy. Cover with lid; bake 30 minutes. Uncover; bake until loaf is browned. 15-30 minutes more. Set pot on wire rack; cool 10 minutes. Using oven mitts, turn pot on side; gently turn bread. It will release easily.
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