ALMOST NO-KNEAD BREAD

ALMOST NO-KNEAD BREAD image

Yield 1 loaf

Number Of Ingredients 6

3 cups unbleached al-purpose flour, plus additional for dusting work surface
1/4 teas. instant or rapid-rise yeast
1 1/2 teas. table salt
3/4 cup plus 2 tablespoons water, room temp.
1/4 cup plus 2 tablespoons mild flavored lager
1 tablespoon white vinegar

Steps:

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. Cover bowl with plastic wrap and let sit at room temp. for 8 to 18 hrs. 2. Lay 12x18-inch parchment paper into 10 inch skillet and spray with non-stick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball. Transfer dough to parchment-lined skillet and spray surface of dough with non-stick cooking spray. Cover loosely with plastic wrap and let sit at room temp. until dough has doubled in size, about two hours. 3. About 30 min. before baking, adjust rack in oven 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" long 1/2" deep slit along top of dough. Carefully remove pot from oven and remove lid. Pickup dough by lifting edges of parchment paper and lower into pot. Cover pot and place in oven.Reduce oven temp. to 425 degrees and bake covered for 30 minutes. Remove lid and continue baking until loaf is deep brown, 20-30 minutes longer. Carefully remove bread from pot and cool on rack until room temp.