By William Malloy
3 cups all-purpose flour
1 tsp salt
1 tsp yeast
8 oz light beer
Water, depending on consistency, until somewhat wet
1 TB vinegar
Mix all ingredients until even (6 minutes high speed with
stand mixer).
Let rise overnight, covered.
(If you don’t have that much time, you can rush it, but the flavor is
better when it has an overnight rise.)
Cover 10-inch pie plate with 18-inch parchment paper.
Spray lightly with canola oil.
Place dough on top of parchment paper and cover with plastic
wrap.
Let rise until doubled in size. (1-2 hours)
Heat cast iron Dutch oven for half an hour at 500 degrees.
Move parchment paper with bread dough into container and
cover.
Bake half hour at 425 degrees, until browned on top and 210
degrees internal temperature.
Cool on a rack before cutting.
