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Ingredients

How to make it

  • Step 1: Whisk flour, yeast and salt in large bowl.
  • Add water, beer, and vinegar.
  • Using rubber spatula, fold mixture, scraping up dry flour from bottom
  • of bowl until shaggy ball forms.
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Step 2. Lay 12-by-18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times.
  • Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not
  • readily spring back when poked with finger, about 2 hours.
  • About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack and heat oven to500°F.
  • Lightly flour top of dough and, using razor blade or sharp knife, make a 6-inch long, ½ inch deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough from skillet by lifting parchment overhang and lower into pot (let any excess parchment paper hang over pot edge.)
  • Cover pot and place in oven.
  • Reduce oven temperature to 425° and bake covered for 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210°, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
  • ***
  • Same bread with olives, rosemary and parmesan: add 4 oz. finely grated Parmesan (about 2 cups) and 1 tablespoon minced fresh rosemary leaves to flour mixture in step 1.
  • Add ½ cup pitted, chopped green olives with water in step 1.
  • The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days

Reviews & Comments 2

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    " It was excellent "
    mintymommybee ate it and said...
    I heard of this cooking method and have been figuring some very similar additions...
    Was this review helpful? Yes Flag
    " It was excellent "
    bakermel ate it and said...
    Love it! Homemade bread is wonderful! :) Thanks, Conner! :)
    ~Melinda
    Was this review helpful? Yes Flag

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