Cook's Illustrated, 1/2008 (provided by Barbara Talamo)The video
Use either an enameled cast-iron Dutch oven with a tight-fitting lid or a regular cast-iron Dutch oven or heavy stockpot.
Use a mild-flavored lager (non-alcoholic also works).
Bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
Makes 1 large round loaf
3 cups unbleached all-purpose flour (15 oz) plus additional for dusting
1/4 tsp instant or rapid-rise yeast
1 1/2 tsp table salt
3/4 cup plus 2 Tbsp water (7 oz) at room temp.
1/4 cup plus 2 Tbsp mild flavored lager (3 oz)
1 Tbsp white vinegar
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. Cover bowl with plastic wrap and let sit at room temp for 8-18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet (colander works well too) and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temp until dough has doubled in size and does not readily spring back when poked with finger, about 2 hrs. (Oven turned on briefly to warm and then turned off works well as incubator if room is cool).
3. About 30 min before baking, adjust oven rack to lowest position, place 6-8 qt heavy-bottomed Dutch oven with lid on rack, and heat oven to 500oF. Lightly four top of dough and, using razor blade or sharp knife, make one 6 inch-long, _ inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temp to 425o and bake covered for 30 min. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210o, 20 to 30 min longer. (If loaf is getting too brown, loosely cover pot with foil). Carefully remove bread from pot; transfer to wire rack and cool to room temp, about 2 hrs.