Dutch Oven No-Knead Bread

Serves 6

Ingredients:

3 1/2 cups bread flour (you can use AP in a pinch, or half whole wheat and half bread flour) about 510g or 18oz

1/2 tsp or 1 packet of instant yeast

1/2 tsp salt

355 ml beer or water (warmed to 110 degrees - think bath water temperature)

1/4 - 1/2 cup warm water (depending on flour type used)

Directions:

1. Wisk together flour, salt and yeast in a large stainless or glass bowl

2. Add beer and water and stir to combine, dough will be very soft and sticky

3. Cover with foil tightly and let rest 12-18 hours at room temperature (I use the oven with the light on - especially in cooler weather)

4. After the resting period, turn the dough out on a generously floured work surface (on top of a sheet of parchment waorks too, still flour liberally)

5. Sprinkle flour on top of the dough and fold it in half, then form a ball - let rest another 30 minutes

6. While the dough is resting, preheat oven to 435 degrees. Place a covered 6 to 8 quart heavy duty covered pot (cast iron, enamel, ceramic) in the oven while it preheats. When dough is rested, remove the pot from the oven ** IT WILL BE SMOKING HOT!!**

7. Brush any excess flour off the loaf and parchment. Pick up parchment with the dough on it and place into the pot.  Cover with the lid and bake 40-45  minutes

8. Remove lid and bake 5-10 minutes more, or until the loaf is golden brown to your liking

9. Take the Dutch oven out  and remove the loaf by lifting the edges of the parchment, remove parchment and let the loaf cool on a wire rack

Notes:

I ought to have scored the top of the dough, in three lines or an X, with a very sharp knife or bread lame (ryhmes with calm), but I forgot with this loaf...will do so next time and repost the results and photos

You can add any herbs or seeds, such as rosemary or caraway.  Just incorporate into the original dough mixing.  About 2 tbsps worth should work