Almost No-Knead Bread

Almost No-Knead Bread
3 c. (15 oz.) all-purpose flour
1½ teaspoon salt
¼ teaspoon instant yeast*
¾ c. (6 oz.) water, room temperature
½ c. (4 oz.) mild lager (Budweiser), room temperature
1 tablespoon distilled white vinegar

*I substituted 1 teaspoon dry-active yeast added to the wet ingredients

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Whisk flour, salt, and yeast in a large bowl. In a large mixing cup, combine water, beer, and vinegar. Fold liquid ingredients in parts to the dry ingredients, mixing with a rubber spatula. Stir until thoroughly mixed. Cover with plastic wrap and allow to rise for 8-18 hours at room temperature.

Grease an 18x12 inch sheet of parchment paper with vegetable spray. Transfer risen dough to a lightly floured surface and knead until smooth and elastic (approximately 1 minute). Shape dough into a ball and place atop greased parchment paper. Gently lower the parchment paper sling into a cool dutch oven. Cover and allow to rise for another 1½-2 hours. (Until doubled in size and dough springs back minimally when poked.) Make two 5 inch slices in the top with a sharp knife or razor blade.

Cover pot and placed in a cool oven. Bake at 425° for 30 minutes while oven heats. Uncover and bake for an additional 25-30 minutes. Remove from pot and allow bread to cool for 3 hours before slicing.