3 cups bread flour
1/4 teaspoon active dry yeast
1 1/2 teaspoons sea salt
1 tablespoon diced lemon peel
1 tablespoon minced rosemary
1 1/2 cups water
1/4 to 1/3 cup Cornmeal
In a large bowl, combine the flour, yeast, salt, lemon, and rosemary. Add the water and stir until blended. It will be very sticky. Cover the bowl with plastic wrap and let rest in a warm spot (75° is ideal) for 12 to 24 hours, until the surface is dotted with bubbles.
Turn the dough with the spoon once or twice (sprinkle with a bit more flour). The dough will be very wet and sticky - that's ok - just don't knead the dough. Cover loosely and let rest for 15 minutes.
Grease and sprinkle cornmeal into an iron-cast casserole and place the dough in. Dust the top of the dough with more cornmeal. Cover with the towel and let rise until the dough is more than double in size, about 2 hours.
30 minutes before the dough is ready, heat the oven to 250°C. Use a sharp scissors to cut three shallow slits on top of the dough. Cover and bake for 30 minutes, then uncover and bake 15 to 30 minutes more, until golden brown on top.
