No-Knead Bread - The Best Ever

Whisk flour, yeast, and salt in large mixing bowl.

Add water, beer, and vinegar. Fold and stir with rubber spatula, scraping sides and bottom to incorporate all flour, until a shaggy ball of dough forms.

Cover mixing bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. The longer it sits, the tangier the flavor. It will have a lot of "jiggle" when risen.

Transfer dough to lightly floured counter and, with well-floured hands, knead 10 to 15 times to build some gluten strength.

Shape dough into ball by pulling edges into middle and swirling it around so its sticky bottom pulls the skin tighter.

Place seam side down into parchment paper-lined, greased skillet at room temperature. Spray top of dough and cover with plastic wrap.

Let rise at room temperature until doubled in size (about 2 hours). Should readily spring back when poked.

During the last 30 minutes of rising, place empty Dutch oven on bottom rack of oven and preheat to 500°F.

Lightly dust top of bread with flour and make a 1/2-inch deep razor blade slit or "X" across the top for expansion.

Using parchment paper to lift, carefully place dough into the hot Dutch oven. Lower oven temperature to 425°F.

Cover with Dutch oven lid and bake for 30 minutes. Remove lid and continue to bake uncovered for another 30 minutes, until interior reaches 210°F and crust is deep brown.

Cool on wire rack for 2 hours before slicing.