Recipe courtesy of Judy's Kitchen (

Rating:  10 out of 10


15 oz. (about 3 cups) unbleached all-purpose flour, plus extra for dusting

1-1/2 tsp. Diamond kosher salt

1/4 tsp. active dry yeast

7 oz. room-temperature tap water

3 oz. mild-flavored beer, such as Budweiser

1 Tbsp. white vinegar

Whisk flour, salt and yeast in large bowl.   Add water, beer and vinegar.  Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.    Cover bowl with plastic wrap and let sit at room temperature 8-18 hours. 

Turn dough out onto lightly floured board; knead lightly 10-15 times to form a smooth, round ball; shape into round by pulling edges of dough up onto the middle.  Lay 12” x 18” sheet of parchment over a 10” cast-iron skillet; spray with nonstick cooking spray.  Place dough round in parchment, seam side down; spray dough with nonstick cooking spray also.  Cover with plastic wrap; let rise about 2 hours, until double.  (If you poke a finger into the dough and the dent remains, it’s double.) 

About 30 minutes before baking, adjust oven rack to lowest position; place 6- to 8-quart heavy-bottomed Dutch oven* (with lid) on rack, and heat oven to 500F.    Remove plastic wrap from dough; sprinkle top with some flour; score top with razor blade or sharp knife, making a gash about 6” long, 1/2” deep.  Carefully remove heated pot from oven and place on a heat-proof surface; remove lid and place on another heat-proof surface.  Pick up edges of parchment and use like a sling to transfer dough into the hot Dutch oven.  Let any overhang of parchment lay outside the pot.  Cover pot with lid; place in oven.  Reduce heat to 425F; bake 1/2 hour.  Remove lid and bake, uncovered, 20-30 minutes, till bread is deep brown and center of loaf registers 210F on an instant-read thermometer.  Carefully remove bread from pot and place on wire rack to cool.  Let cool 2 hours before slicing. 

Note:  This bread is best eaten the day it’s made, but freezes beautifully.  Cut slices; wrap individually in plastic wrap and place inside freezer bag. Freeze up to 3 months.

*Be sure the pot and handles can withstand 500F temperatures.