Categories: Bread- Rolls- Biscuits- Cornbread

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp. salt
• 1/4 tsp. active dry yeast
• 3/4 cup PLUS 2 Tbsp. water, at room temperature
• 6 Tbsp. mild-flavored lager beer
• 1 Tbsp. distilled white vinegar
• Vegetable oil spray
• Oil

Directions

1. In a large bowl, whisk together the flour, salt and yeast. Add the water, beer and vinegar. Using a sturdy rubber spatula fold mixture, scraping up dry flour from the bottom mixing until dry, shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8to 18 hours.
2. Arrange an 18 × 12- inch sheet of parchment paper on a work surface. Coat paper with vegetable oil spray; set aside.
3. Transfer dough to a lightly floured surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into middle. Transfer dough, seam side down, to the parchment paper. Coat surface of dough with oil.
4. Transfer paper and dough to a Dutch oven (let any excess parchment hang over the pot edge). Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size, and does not readily spring back when poked with a finger, about 2 hours.
5. Adjust oven rack to middle position. Remove plastic wrap from pot. Lightly flour top of dough and using a sharp knife or razor blade, make one 6-inch long slit along the top. Cover pot with lid and place I cold oven. heat oven to 425 degrees. Bake bread for 30 minutes. (Start the timer as soon as you place bread in the oven.) Remove lid and continue baking until loaf is deep brown and reaches an internal temperature of 210 degrees, 20 to 30 minutes more.
6. Using the parchment overhang, remove loaf from pot and transfer to a wire rack to cool completely, about 2 hours.

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