No Knead Cheesy Peasant Bread

My family went nuts over this bread! It came from Mel and did not disappoint. It was delicious and so easy to make!

4 cups (568 g) all-purpose or bread flour
1 tablespoon instant yeast (or rapid-rise/bread machine yeast)
2 teaspoons granulated sugar
1 ½ teaspoons table salt
2 cups (484 g) warm water (110 to 115 degrees F)
1 ½ cups (170 g) freshly grated sharp cheddar cheese (large holes of box grater)
½ cup (45 g) freshly grated Parmesan cheese (small holes of box grater)

In a large bowl, add the flour, salt, sugar, and yeast. Whisk to combine. Add the water and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.
Add the cheddar and Parmesan cheeses and mix into the dough with your hands (lifting and turning) until the cheese is evenly combined throughout the dough. Pat the dough into a ball shape.
Cover the bowl and let the dough rise until very puffy and nearly doubled, about 1 to 1 1/2 hours.
Place an oven rack in the center position. Preheat the oven to 425 degrees F.
Generously grease a 9-inch pie plate or 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
Scrape the dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl. Lightly grease your hands with cooking spray or oil and shape the dough into a circle loaf shape (or a rectangle loaf shape if using a loaf pan), tucking edges under. Place in the prepared pan. The loaf will not be completely smooth and may look a bit rough in shape, that's ok!
Let the dough rest, uncovered, for 15-20 minutes until puffy.
Bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake for 15-20 minutes until golden. Tent the top of the loaf with foil if the crust is browning too quickly while baking.

Dinner with the Duncans