Rosemary has graciously granted her permission to do this. So I will start formatting them and put a few up each week till they are all here. I want to thank Rosemary for her generosity for allowing this and for all her wonderful breads and contributions over the years to the list. Knead in enough more flour to make a still soft dough. Let rise about 3 hours Place in a lightly oiled zip lock bag and chill 2 - 8 hours.
Scrape dough out onto well floured board Handle it with floured hands while shaping into a long log.
You can brush off the flour after the bread is baked. Cover and let rise until puffy. While dough is rising, preheat oven, with tiles on rack, to 425 degrees. Handle dough gently but just use your hands under it to carry it to the hot oven and place on tiles. Stretch the dough slightly as you do this.