Almost No Knead Bread

By jan_ice

Ingredients

• 3 Cups 15 oz unbleached all purpose flour
• 1/4 tsp rapid-rise or instant yeast
• 1 tsp Salt
• 3/4 cup water at room temperature
• 1/2 cup mild flavoured beer at room temperature
• veg oil spray

Preparation

Step 1

1/ Whisk flour /yeast/and salt tog in large bowl. Fold in water/beer/vinegar with rubber spatula until dough comes together , and looks shaggy. Cover bowl with cling wrap, and let sit at room temperature
for at least 8 hours or up to 18m hours.

2/ Lay an 18x 12 sheet of parchment paper inside a 10 inch skillet and spray with veg. Oil spray. Turn the dough out onto a floured work surface and knead by hand to form a smooth round ball, 10 – 15 times.
Shape the dough into a ball by pulling the edges into the middle with floured hands. Transfer the dough ,seam side down, to the prepared skillet.

3/ Mist the dough with veg oil spray and cover loosely with plastic wrap. Let rise at room temperature
until doubled in size, and the dough barely springs back when poked with a knuckle, about 2 hours.

4/ About 30 mins before baking, adjust an oven rack to the lowest position, place Dutch oven on rack and heat oven to 500 deg.

5/ Lightly flour the top of the dough and score it with a sharpe knife.
Carefully remove pot from oven, and remove lid. Pick up the parchment and dough and carefully lower into pot, letting excess parchment hang over the edge. Cover the pot.

6/ Place the pot in the oven, reduce the oven temp to 425 deg and bake covered for 30 mins. Remove the lid and continue to bake until the center of the loaf registers 210 deg. And the crust is a deep golden brown, 20-30 mins.

Carefully remove the bread from the pot, transfer to a wire rack, and cool to room temperature
about 2 hours before serving.