Parmesan-Black Pepper No-Knead Bread

This is a recipe from Williams-Sonoma. It's a great recipe, and takes very little effort in terms of active cooking time, it does, however, take about 2 days to make because you have to wait and let it rise.

Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water

Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily

Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives