Rustic Bread

1. 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. 2

   Let rest covered with a lid or plastic wrap in a warm, draft free place for 8-18 hours.

3. 3

   Preheat oven to 475 with dutch oven or similar covered pan inside.

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.