Bad pictures happen when you try to take a picture and at the same time are discussing (arguing) on the phone with the ex about why your teenage daughter isn't talking to you. Talking with the ex is like talking to a Clinton, and no, not the charming part. I'll leave it at that.
Rosemary-Lemon No-Knead Bread: (Willams and Sonoma by the way of Sullivan Street Bakery and Mark Bittman The Secret of Bread Bread: Let Time Do The Work The New York Times, Nov. 8, 2006)
3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 salt
2 tsp. chopped rosemary
2 tsp. chopped lemon zest
cornmeal as needed
In large bowl, combine flour, yeast, salt, rosemary, and zest. Add 1 5/8 cups 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. About 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 rest for 15 minutes.
Using very little flour, gently and quickly shape dough into a ball. Generously coat smooth cotton towel with cornmeal. 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 poked with a finger, about 2 hours.
At least 30 minutes before dough is ready, put 2 3/4 qt. cast iron pot into the oven; preheat oven to 450 degrees. Remove pot from oven. Slide hand under towel; turn over, seam side up into pot; it's okay if it looks messy. Cover with lid, bake for 30 minutes. Uncover; bake until loaf is browned, 15-30 minutes more. Set pot on wire rack and let cool for 10 minutes. Using oven mitts, turn pot on side; gently turn bread. It will release easily.
Okay... first of all Williams and Sonoma uses too many damn semi-colons. Other than that, this was a good bread. I was worried that I would taste too much of the lemon and rosemary, but that wasn't the case. It was, I guess for lack of a better word or a thesaurus, gently and pleasantly flavored with lemon. Because I live in an igloo, I didn't get that great of a rise and I also didn't have a 2 3/4 qt cast iron pot. I have a 5 1/2 quart pot, so the bread did more spreading than rising up on the walls of the pot while baking. If you understood what I meant, we must be friends or I'm getting better at this writing thing they call blogging. Anyways, I like this bread and I am going to make it again tonight to see if I can get a better result and a better picture.