Artisan Bread

Ingredients:

3 cups flour
¼ tsp. dry yeast
1 tsp. salt
1 cup water
1/3 cup beer
1 tbsp. white vinegar

Mix all the dry ingredients, then add in beer, vinegar and water. Stir until just combined. Place in greased bowl and cover with plastic wrap. Let rise for 11-18 hours at room temperature. The amount of time here is flexible; I’ve let the dough rise as long as 24 hours and the bread was fine.

Remove onto a lightly floured surface and knead for approximately 15 strokes. Shape into a ball, proof at room temperature for 2 hours, covered with oiled plastic wrap. Cook’s Illustrated recommends that after shaping you place the ball on a piece of parchment paper for the proofing.

Preheat oven to 500 degrees F. Heat dutch oven for 30 minutes.

Lower oven temperature to 425 degrees. Score and lightly flour surface of bread, then pick up while still on parchment (this makes the process easier) and place in the hot dutch oven

(still on parchment). Bake for 30 minutes with cover on and an additional 20-30 minutes uncovered. Remove from oven and let cool.