No-knead wholemeal pistachio bread

I made this long-rise bread without kneading, using Jim Lahey's method.
Thanks again to Vittorio of Viva la Focaccia for introducing it. I adapted a previously tested base and the result was excellent.
INGREDIENTS
200 g wholemeal flour (I used PETRA 9)
200 g Italian '0' flour (I used PETRA 1)
8 g salt
2 g dried baker's yeast
300 g water at room temperature
100 g pistachios
I put both flours in a bowl.

I add dried yeast and salt.

I add whole pine nuts and water.

I mix quickly with a spoon; the dough is highly hydrated and sticky.

The dough is ready. I gather it, cover the bowl tightly with cling film and leave in the switched-off oven or a sheltered spot for 12/18 hours.

After resting, it is full of bubbles.

I gently turn it onto a floured surface with a scraper.

With a floured scraper, I fold one side to the middle.

Then the other to close.

Using the scraper, I lift one side.

And fold in half.

Then in half again.

I flour the surface and my hands and move the dough to shape a loaf.

I cover a tray with a towel, dust with '0' flour and white maize flour, as I used, or yellow maize flour. I gently transfer and reshape the loaf, then dust again with both flours.

I cover with the towel and rest for 2 hours away from draughts. In winter, I placed it on a chair by the radiator at 25/30°C.
After 1 and a half hours, I heat the oven to 220°C with the covered cooking pot inside. My terracotta pot works well. Once hot, I carefully remove the pot and lid.
I slide my palm under the towel beneath the loaf.

I turn it firmly into the pot.

I reshape the loaf.

I cover and bake at 220°C for 30 minutes.

After thirty minutes, I carefully remove the lid and bake another 20 minutes to colour.

I remove from the pot onto a rack and cut once cold.

A delicious, fragrant loaf. If any remains, keep wrapped in foil inside a food bag.
Excellent with cured meats or toasted with jam.