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Formula:

KAF-Lancelot 100%

Water 77%

Levain (100% hydration) 25%

Salt 2%

Polenta 60%

3T Rosemary 

4 hour bulk rise.

2 hour counter proof

16 hour retard @ 39 degrees Fahrenheit

The crumb was extremely moist, sweet, and slightly sour.  The crust was thin and crisp.  I was hoping for more of an oven spring upward as oppose to sideways, but given the amount of polenta and water added it just didn't happen.  Still one of my favorites.