A Wonderful, Fantastic Bread Recipe

I made this bread on St. Patricks Day, but between a sick husband and getting ready to go on vacation, this is the first chance I have had to post about it!
It is a No Knead Peasant Bread. It takes a while, especially the two risings, but it is worth the wait! You bake it in a cast iron dutch oven, by doing this the bread is crusty and just the thing to pair with soups, stews, and we paired it with corned beef and cabbage for St. Patricks Day.

No Knead Peasant Bread

2 1/2 cups bread flour
1/2 cup whole wheat flour
1/2 tsp active dry yeast
1 1/2 tsp salt
All purpose flour for dusting

Combine the bread flour, whole wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water and mix with your hands or a spoon until the dough comes together, it will be wet and sticky. Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours. It is not necessary but will improve the flavor of the bread. ( I let it rise about 6 hours in the fridge and it worked our great, also, I used the water and a bit of sugar to proof the yeast.)
Let the dough rise, covered at room temperature for about 18 hours. This rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
Generously dust a work surface with all purpose flour. Turn the dough out onto the flour then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free form square. Use a dough scraper or a spatula to durn the dough over, then tuck the corners to form a ball.
Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise and room temperature until doubled in size, 2 to 3 hours.
Position a rack on the bottom of the over and place a 2 or 4 quart cast iron or enameled Dutch oven ( without the lid) on the rack. Preheat the oven to 450 for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough if necessary). Cover with the lid and bake 30 minutes then uncover and bake until brown and crusty, 15-30 minutes. Turn out onto a rack to cool