Almost No-knead Bread 2.0

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces) or 3 cups for whole wheat use 2 cups unbleached all-purpose flour and 1 cup whole wheat flour
• 1/4 teaspoon fast rise yeast
• 1 1/2 teaspoons sea salt
• 7 ounces room temperature water
• 3 ounces beer
• 1 tablespoon vinegar
• 2 tablespoons honey

Recipe

• 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.
• 2 cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• 3 lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
• 4 transfer dough to lightly floured work surface and knead 10 to 15 times.
• 5 shape dough into ball by pulling edges into middle.
• 6 transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• 7 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.
• 8 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 to 500 degrees. lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• 9 carefully remove pot from oven and remove lid.
• 10 pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• 11 cover pot and place in oven.
• 12 reduce oven temperature to 425 degrees and bake covered for 30 minutes.
• 13 remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
• 14 carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.