Directions: |
Directions:1. Whisk flour, yeast, and salt in a large bowl.
2. Add water, beer, and vinegar - I measure these all into one container and then add all at once.
3. Using a rubber spatula, fold mixture, scraping up dry flour from bottom of the bowl until a shaggy ball forms. (It will look pretty messy)
4. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours (I always do mine overnight).
5. Lay a 12x18 inch sheet of parchment paper in a skillet and spray with nonstick cooking spray.
6. Remove dough from bowl and knead 10-15 times or until it's smooth. Shape dough into a ball by pulling edges into middle. Put dough, seam side down on the parchment and spray with nonstick cooking spray.
7. Cover loosely with plastic wrap and let rise till doubled in size -- takes about 2 hours. Lightly flour top of dough, and using a sharp knife, make one 6 inch long, 1/2 deep slit along top of dough.
8. In the meantime, about 30 minutes before baking, put the Dutch oven (with lid) on yo8ur oven rack and heat oven to 500. When it's time to bake the dough,carefully remove the pot from oven and remove lid. Pick up the dough by lifting the parchment overhang and lower into pot.
9. Cover pot and place in oven. Reduce oven temperature to 425º and bake covered for 30 minutes. Remove lid and continue baking for about 20 minutes longer, or until the loaf is deep brown. (Instant read thermometer inserted into centre registers 210º). Carefully remove bread from pot and cool on wire rack. |
This recipe for AUNTIE GAIL'S SUNDAY DINNER NO-KNEAD BREAD is from