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Combine vinegar, beer, and water.
In a large bowl, add flour and create a well.
Add wet to dry and stir to create a shaggy dough. Ensure no dry spots remain.
Rest for 30 mins.
Add yeast and salt. Combine well. No need to make a smooth dough. Just work it until you don't see any lumps of yeast and salt.
Cover with plastic film, proof at room temperature for 18 hours.
On a lightly floured surface, turn out the bread, fold the short ends toward the center, overlapping.
Use both palms in a cupping motion to shape the bread into a round boule and place it onto a large piece of parchment paper.
Cover with plastic film or a wet towel and proof at room temperature or warm 1:40-2hours.
Preheat the oven to 450F with the dutch oven and its lid inside, starting from cold (when you turn the oven on).
Lightly flour the dough, cut slits and design as desired.
Carefully transfer the dough with the parchment paper directly into the hot dutch oven.
Bake in hot dutch oven with lid on 30-40 mins.
Remove lid, bake additional 20-25 mins.
The bread is done when it is golden brown on top and sounds hollow when you tap the bottom.