new to TFL and baking

I used the zest of meyer lemons.The recipe is from last year's Williams Sonoma catalog.  I didn't measure the rosemary or lemon zest and likely doubled the amounts...but I do that all the time with garlic and it tastes good.  So why not?

3 cups all purpose flour

1/4 t active dry yeast

1 3/4 t salt

2 t chopped fesh rosemary

2 t chopped lemmon zest

corn meal

1 5/8 c water

Combine flour, yeast, salt, rosemary and zest in large bowl.  Add 1 5/8 c water and stir until blended (dough will be shaggy and sticky).  Cover with plastic wrap and let dough rest at warm room temperature (70 degrees) until surface is dotted with bubbles (12-18 hours).  Place dough on lightly floured surface, sprinkle with flour and fold over onto itself once or twice.  Cover loosely with plastic wrap and let rest 15 minutes.

Using very little flour, gently and quickly shape dough into ball.  Generously coat smooth cotton towel with cornmeal.  Put dough, seam side down on towel and dust with more flour or cornmeal.  Cover with another towel and let rise until dough is more than double in size and does not readily spring back when poked (about 2 hours).

At least 30 minutes before dough is ready, put a 2 3/4 Q. cast-iron pot in oven; pre-heat oven to 450 degrees.  Remove pot from oven.  Slide hand under towel and turn dough seam side up.Cover with lid and bake 30 minutes.  Uncover and bake until loaf is browned, 15-30 minutes.  Use oven mitts and turn pot on one side; gently turn bread.  It should release easily.  

Notes; adapted from Sullivan Street Bakery and Mark Bittman "The Secret of Great Bread: Let time do the work" THe New York Times, November 8, 2006.

I'd like to try again but with roasted garlic and sundried tomatoes.  Anybody care to weigh in?  Potentially this could add (a lot) oil into the dough.

S. Dough

S. Dough