Rustic Bread

• 3 cups (15oz weight) unbleached white flour
• 1.5 teaspoon salt
• .5 teaspoon yeast (1/3 - 1/2 of an instant package is fine)
• 6oz warm water
• 4oz beer
• 1 tablespoon vinegar (I like cider)

1. Measure or weigh flour into a bowl. Add salt and yeast and stir dry ingredients. Mix water, beer and vinegar in a cup and pour into dry mixture. Lightly mix with spoon or hands until getting a slight tacky and moist consistency. I like to spray a little canola oil inside the bowl at the end of this step to help the dough from sticking.
2. Let rest covered with a lid or plastic wrap in a warm, draft free place for 8-18 hours.
3. Preheat oven to 475 with dutch oven or similar covered pan inside.
4. Take dough and lightly knead (5-10 times only) with as little extra flour as possible. Shape into a ball and place in a bowl with parchment paper. Cover and let rise 1-2 hours. You can sprinkle some flour on top to help with the crust and also can cut some slits on top of the loaf with a knife after the dough has risen.
5. Lift loaf with parchment paper and place into dutch oven and cover. Turn temperature down to 425 and bake for 30 minutes. Uncover and bake for about 15-25 minutes more until center temperature reaches 210 degrees. Be careful bottom is not burning. Move to higher rack in the oven if it is.
6. Let cool on a wire rack for at least 20 minutes before cutting. Stores in a plastic bag for a couple days, but it does not stay fresh as long as store bought bread.

unbleached white flour, salt, yeast, water, beer, vinegar

Taken from www.epicurious.com/recipes/member/views/rustic-bread-50071812 (may not work)