Another bread experiment

This is such a big experiment in high altitude baking. We just cut into it and it looks awesome. Nice internal bubble structure and light to the touch (so very unlike what we've baked before).

Adapted from the New York Times recipe No Knead Bread Recipe

3 cups all-purpose or bread flour, more for dusting
1/2 teaspoon instant yeast
1¼ teaspoons salt
1 3/4 c. water ** should be more, will update later **
Cornmeal or wheat bran as needed

Combine flour, yeast, salt and water in a large bowl, stir to combine.
Dough will be slack and sticky.
Cover with plastic wrap (push the plastic wrap close to the surface to the dough, leave about 1/2 inch breathing room) and let sit at room temperature for 2 hours and then put in the fridge for 1 1/2 days.
Lightly dust your working surface with flour and turn out the dough.
Add more flour to the surface and fold the dough over twice on to itself (I folded into thirds twice).
Cover lightly with plastic wrap again and let rest for 15 minutes.
Before you touch the dough again, make sure you have a clean towel very well dusted with flour (to prevent sticking).
With floured hands, work the dough very gently and quickly into the shape you want to bake it it, place seam side down on the floured towel.
Flour the top again and cover with a clean towel.
Let sit at room temperature for 2 (or more) hours.
Heat your dutch oven at 450 (next time we should try for 425) during the preheat cycle in the oven.
Turn the dough out into the hot dutch oven, seam side up and bake for 30 minutes with the cover on.
Bake another 15-30 minutes uncovered or until the internal temperature reaches 209 (high altitude says 190-200).