AMERICA'S TEST KITCHEN'S TAKE ON NO-KNEAD BREAD

AMERICA'S TEST KITCHEN'S TAKE ON NO-KNEAD BREAD image

Provided by @MakeItYours

Number Of Ingredients 6

3 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
7 ounces tap water (room temperature)
3 ounces beer
1 tablespoon white vinegar

Steps:

Whisk the dry ingredients together in a large bowl. Mix in the wet with a spatula. Cover. Let rise for 8 to 24 hours.
THE NEXT DAY:
Line a 10-12″ skillet with parchment sprayed with a non-stick cooking spray. On a floured work surface, knead the dough just a few times (10 times, or so). From the dough into a ball and place on the parchment and lightly cover with plastic wrap. Let rise for two more hours.
BAKING:
Pre-heat your oven to 500-degrees. About 30 minutes before you are going to bake the bread, place the Dutch oven (with lid) on the lowest rack. When it is time to bake, lift the dough ball (parchment and all) and place it in the Dutch oven. Cover and let bake for 30 minutes at 425-degrees. Remove the lid and bake for another 15-30 minutes until the loaf is deep brown in color.