No Knead Bread

I've been making the infamous no knead bread for a long while, but haven't posted the recipe. I LOVE this bread. It is infinitely satisfying. It is tasty and chewy and crunchy on the outside. It is better than most breads I've ever eaten and I made it. It's that good, and that easy.
Over the year that I've been making this bread, I've made a few tweaks:
I like replacing a cup of the flour with whole wheat.
I add dried or fresh rosemary at the beginning.
I like to use wheat bran.
I bake it in the ceramic insert from my big crock pot. Other people have gone crazy buying up fancy $100 le creuset pots, but I think it's just not necessary.
I've heard of great success adding cheeses and olives and other stuff after the first, long rising.
This bakes up great even after rising in our cold drafty old house. I thought it wouldn't be warm enough here, and it does just fine.
Here then, the recipe:

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to 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.

4. 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 that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.