INGREDIENTS
Bread
3 cups all purpose or bread flour, more for dusting
1/4 tsp instant yeast - I use 1/2 tsp of regular yeast and proof via the directions below
1 and 1/4 tsp of salt
Cornmeal
Rosemary Mix
2 TBSP EVOO
2 fresh or frozen crushed cloves of garlic
1 TBSP fresh rosemary or dried
1 tsp salt
Add the rosemary garlic mix before the 2nd rise per the prep directions below
PREPARATION
Proof 1/2 tsp of regular yeast, with 1/8 tsp of sugar and 1TBSP warm water (105 to 115F). Gently mix and let proof for 10 minutes.
In a large bowl, combine flour, yeast and salt. Gently mix with a fork or spoon. Add 1.5 cups of water plus 2 TBSP. Stir until blended and use hands to mix into a shaggy, sticky ball.
Place dough in lightly oiced large mixing bowl, Cover bowl with plastic wrap and let rise 12-18 hours. I rise for 24 hours in a dry, warmest spot of kitchen, preferably 70 degrees.
Dough is ready when its surface is dotted with bubbles.
Lightly flour a working surface and fold dough out one to two times. Cover back up loosely with plastic wrap and let rest for 15 minutes.
While waiting, mix up rosemary mixture.
Gently spread dough out on surface with hands and add rosemary mix evenly all over. Gently use fingers to poke holes in dough so rosemary mix seeps into most of the dough. Fold up into a ball.
On a parchment papered surface spread out a handful of cornmeal.
Place dough seam side down on the cornmeal surface and cover with another dish towel and let rise for about 2 hours.
When dough is ready, it will bounce back when poked with a finger.
30 minutes before dough is ready, heat oven to 425°F (depending on oven temps), place 6 to 8 quart heavy covered pot (I use my Le Creuset but you can also try a cast iron, enamel, Pyrex or ceramic pot) in oven as it heats.
When dough is ready, carefully remove pot from oven with mits. Slide your hand under dough and turn over into the pot, with seam side up; it may look a mess but that’s okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and back another 15-30 minutes, until loaf is beautifully browned. Cool on a baking rack.
Yields: One 1.5 pound loaf
Recipe can also be used to make 8 rolls. After 2nd rise is complete gently cut ball into 8 and place seam side down in pot. Follow the same cooking directions but cook 5-10 minutes less.
Recipe modified by Sahtain Nunu and provided by Dana Pellicano, adapted from Jim Lacey, Sullivan Street Bakery Published November, 8, 2006