(Cook’s Illustrated)

6 cups unbleached all-purpose flour

1/2 t instant yeast

1 T table salt

1 3/4 C water, room temp

3/4 C mild-flavored lager

2 T white vinegar

~2 linear ft. of parchment paper

1.  Whisk flour, yeast, salt in a large bowl.  Add beer, water, and vinegar.  Fold mixture together until a shaggy ball forms.  Cover with plastic wrap and let sit at room temp 8-18 hrs.

2.  Lay a 12×18″ sheet of parchment paper on a 10″ skillet and spray with non-stick cooking spray.  Transfer dough to lightly floured surface and knead 10-15 times.  Shape dough into a ball and transfer to the parchment-lined skillet (you want the parchment to drape over the side, so you can use it as a “sling” to transfer the dough to the dutch oven).  Spray dough with non-stick cooking spray.  Cover loosely with plastic wrap and let rise at room temp until doubled in size and does not spring back readily when poked with a finger, about 2 hours.

3.  About 30 minutes before baking, adjust oven rack to lowest position and place a 6-8 qt heavy-bottomed Dutch oven (with lid) on oven rack.  Heat oven to 500°.  Lightly flour dough and slash with a razor blade or sharp knife.  Carefully remove pot from oven and remove lid.  Pick up the dough by lifting the parchment paper sling and lower into the pot.  Cover pot and place in oven.  Reduce oven temperature to 425° and bake covered for 45 minutes.  Remove lid and continue to bake until loaf is a deep brown and instant-read thermometer inserted inot the center reads 210° (20-30 min longer.)  Carefully remove bread from pot, transfer to wire rack and cool to room temp, ~2 hrs.