Same dough, just different shape and prep. Instead of cornmeal, it rests on flour and you wash the surface slightly with water to allow diagonal slashes with your serrated knife without sticking.  Into 450º oven for about 20-30 minutes and let cool on rack. That’s it! And I can see why you have to bake daily – they don’t last very long around here!  Here’s the link to yesterday’s bread-baking post in case you feel pioneer-y.