Artisan-Tuscan Bread

Made this recipe and I incorporated other ingredients to it.  I added sugar and corn meal.

3 ½ to 4 cups unbleached all purpose flour
1 3/4 teaspoons kosher salt
1/2 teaspoon yeast
1 1/2 cups water
1 tablespoon sugar

In a large mixing bowl, whisk together flour, salt, sugar, and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a lightly floured corn meal or oat bran parchment paper and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  dust with corn meal, cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.