Rustic no knead bread (from the show, America's Test Kitchen)

I had this listed in by facebook notes and thought it was probably time to post it here. This is such a wonderful bread, I know you'll enjoy it!!

Please read all instructions before starting as it does take a long time for rising and you want to be sure to have all the necessary tools too. Hope you all enjoy! Please let me know how it comes out for you.


3 c. unbleached flour (it should weigh 15 oz. if you are able to weigh it)
1 1/2 t. salt
1/4 t. yeast (yes, that's all)

1 T. white vinegar
7 oz. water
3 oz. beer (yes, you read it correctly, beer)

Mix the dry ingredients together in a bowl and set aside. Mix liquids together and add to the
dry ingredients. Now set this batter aside at room temperature for 8-18 hours. I made my batter in the evening and let it set overnight.

Put the wet dough out onto a floured board or counter and give it a couple kneads. Yes, I know the recipe is called "no knead", so they lied a little. All you really want to do is get a little flour on it for ease of handling and form it into a nice ball. Place this dough ball into a skillet with rounded sides, which you have lined with parchment paper (spray the paper first with some non-stick spray). Cover lightly with a kitchen towel and let rise for 2 hours. About a half hour before the time is up, turn your oven to 500 degrees and place a dutch oven in to heat up. At the end of the two hours, lift the parchment paper out of the skillet and set it into the very hot dutch oven (be careful, it's hot). Put the lid on the dutch oven and turn the temperature down to 425 degrees. Bake it, covered, for 30 min. Then remove the lid and bake an additional 15-20 min. If you have a small thermometer, it should read 210 degrees but if not, it should be golden brown and sound hollow when you tap on it. Cool on a wire rack and enjoy !!