Peasant bread without kneading

Ingredients:

• 2.5 cups of bread flour
• 0.5 cup whole grain wheat flour
• 0.5 tsp active dry yeast
• 1.5 tsp salt
• Flour, for work

Preparation:

1. In a large bowl, combine the bread flour, whole-wheat flour, yeast, and salt. Add 1.5 cups of warm water (about 100°F/38°C) and knead the dough with your hands or a spoon (it will be wet and sticky). Cover the dough tightly with plastic wrap.
   
   
   If you have time, refrigerate it for 12-24 hours; this is not necessary, but will improve the taste of the bread.
2. Let the covered dough rise at room temperature for 18 hours. This step is necessary whether you refrigerated the dough beforehand or not. As the dough rises, you'll see bubbles on the surface.
3. Generously flour a work surface. Turn the dough out onto the floured surface and sprinkle more flour on top. Fold the top and bottom edges of the dough toward the center, then fold the sides in to form a loose-fitting square. Using a dough scraper, turn it over, then tuck in the corners to form a ball.
4. Line a baking sheet with parchment paper and sprinkle generously with flour. Transfer the dough, seam-side down, to the baking sheet and sprinkle with flour. Cover with a cotton kitchen towel (do not use terrycloth) and let rise at room temperature for 2-3 hours.
5. Position a rack in the bottom of the oven and place a 2-4 quart cast iron or enameled cauldron (without lid) on it. Preheat the oven to 230°C for at least 30 minutes. When the dough has doubled in size, carefully transfer the hot pan to a heat-resistant surface. Uncover the dough, lift the parchment, and quickly pour the dough into the cauldron.shake it if necessary to make sure the dough settles in the center). Cover and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes until golden brown. Turn out onto the counter and let cool.