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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.
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2
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
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3
Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
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4
Transfer dough to lightly floured work surface and knead 10 to 15 times.
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5
Shape dough into ball by pulling edges into middle.
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6
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
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7
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 finger, about 2 hours.
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8
About 30 minutes before baking, adjust oven rack 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-inch-long, 1/2-inch-deep slit along top of dough.
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9
Carefully remove pot from oven and remove lid.
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10
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
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11
Cover pot and place in oven.
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12
Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
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13
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
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14
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
