-
1
In large bowl, combine flour, yeast, salt, rosemary and zest.
-
2
Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
-
3
Cover with plastic wrap.
-
4
Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
-
5
Sprinkle dough with flour, fold dough over onto itself once or twice.
-
6
Cover loosely with plastic wrap and let rest 15 minutes.
-
7
Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
-
8
Put dough, seam side 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 pokked with a finger, about 2 hours.
-
9
t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450u00b0F.
-
10
Remove pot from oven.
-
11
Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
-
12
Cover with lid; bake 30 minutes.
-
13
Uncover, bake until loaf is browned, 15-30 minutes more.
-
14
Set pot on wire rack; cool 10 minutes.
-
15
Using oven mitts, turn pot on side; gently turn bread, it will release easily.
