Artisan Bread

(Amie, via Michelle)
Ingredients:
• 5 cups all-purpose flour
• 1/4 tsp active dry yeast
• 1 tsp salt
• 2 tsp chopped fresh rosemary (optional)
• 2 tsp chopped lemon zest (optional)
• White Cornmeal as needed

(Sometimes I use the rosemary and lemon and sometimes I don't, it is excellent both ways.)

Directions:
In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 2 1/2 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours. No kneading and barley any stirring. It literally takes less than five minutes to get the dough started.

(after rising overnight)

After 12 to 18 hours place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes. I generally make the dough before going to bed and then it is ready whenever I am the next day.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a cast-iron pot in the oven and preheat the oven to 425°F.
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot, it isn't very pretty. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 45-50 minutes. If it is not as brown as you would like uncover it and cook a few more minutes. I find it to be pretty forgiving on the cooking time.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Cool completely. The bread is better after resting and cooling.