3 cups unbleached all-purpose flour, about 15 oz.plus extra for dusting work surface
1/4 tsp instant or rapid rise yeast
3/4 cup plus 2 Tbs water about 7 oz.
1/4 cup plus 2 Tbs mild flavored lager..about 3 oz
1 Tbs white vinegar
Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula, scrape and fold together until dough forms a shaggy ball. Cover with plastic wrap and let sit at room temperature 8-18 hours.
Lazy 12x18 inch piece of parchment paper inside a 10incb skillet and spray with Pam. Transfer dough to lightly floured surface and knead 10-15 times. Transfer dough to parchment paper and spray top of dough with Pam. Cover loosely and allow dough to sit at room temperature until doubled in size and does not spring back easily when dented slightly with finger.
About 30 minutes before baking adjust the oven rack to the lowest site. Place a heavy dutch oven with lid on rack and preheat to 500 degrees. Lightly flour top of dough and with sharp knife make several slashed across top. Using edges of parchment paper, lift dough into dutch oven. Let any extra hang over edge. Cover with lid and place in oven. Decrease temp to 425 and bake covered for 30 minutes. Remove cover and continue baking until loaf is deep brown and instant read thermometer registers 210 degrees about 20 to 30 minutes longer. Remove bread to cooking rack and allow to cool for 2 hours.
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