No-knead dutch oven bread

Makes 1 loaf

  1. 15oz flour
  2. 1/2tb salt
  3. 1/4tsp dry active yeast
  4. 3/4 cup water, room temperature
  5. 6tb mild-flavored beer, room temperature
  6. 1tb distilled white vinegar
  7. Olive oil
  • Mix 1-6. Lightly oil, cover and let rise at room temperature for 8-18 hours.
  • Place dough on a long piece of parchment. Knead briefly 10-15 times and transfer parchment with dough to dutch oven. Lightly oil, cover with plastic and let rise 2 hours.
  • Remove plastic and cover with lid. Place in a cold oven and turn oven to 425 degrees. Once temperature has been reached, bake for 30 minutes.
  • Remove lid and continue baking for 20-30 minutes. Use parchment to lift bread out; cool completely before slicing.
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