No-Knead Bread

This bread is easy and different from the other breads I' ve baked.  It's filling the house with a delicious scent as it finishes baking in my oven right now.  I came across this recipe in two different places and just had to give it a try.  The Master Baker must be trying to tell me something.  I wish I could give the corporeal bakers credit but I don't remember where I kept bumping into this recipe.

No-Knead Bread

3 cups all-purpose or bread flour, more for dusting
1 5/8 cups water  (just a tad over 1 1/2 cup.)
1/4 tsp. instant yeast
1 1/4 tsp. salt
Cornmeal or wheat bran if needed

In a large bowl, combine flour, yeast and salt.
Add 1 5/8 cups water and stir until blended.  (Dough will sloppy and sticky.)
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its' surface it dotted with bubbles.

Lightly flour a work surface and place dough on it.   (I had to more than lightly flour.)
Sprinkle it with a little more flour and fold it over it on itself once or twice.
Cover dough loosely with plastic wrap and let rest 15 minutes.
Using just enough flour to keep dough from sticking to work surface or your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal.
Put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with,  a finger.
At least a half-hour before dough is ready heat oven to 450 degrees.
Put a 6 to 8 quart heavy covered pot (cast-iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up;  it may look like a mess, but it's OK.
Shake pan once or twice if dough is unevenly distributed;  it will also straighten as it bakes.
Cover with lid and bake 30 minutes, then remove lide and bake another 15 to 30 minutes until loaf is browned.
Cool on rack.