Baked Bread

Source: A Girl and Her Kitchen

Baked Bread
(Adapted from America’s Test Kitchen)

3 cups (15 ounces) all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
3/4 cup (7 ounces) water, at room temperature
1/4 cup (3 ounces) beer (plus a teaspoon if needed)
1 tablespoon white vinegar

Whisk flour, yeast, and salt in large bowl.

Add water, beer and vinegar. Using a wooden spoon, fold the mixture incorporating all of the flour. It will be a slightly sticky dough. If too dry, add a teaspoon of beer to your hands and flip dough over a few times lightly to pick up loose bits.
Cover with plastic wrap and a tea towel and let it sit in a warm-ish spot for at least 8 hours and up to 18 hours. (I let mine rise 18 hours.)

Turn dough out onto parchment paper with a bit of flour.

Knead 10 to 15 times.

Loosely cover with plastic wrap and a tea towel and let sit in a warm-ish spot for 2 more hours.

For the last 30 minutes of the rising, heat oven to 500 degrees – putting your dutch oven in the oven with the lid. After 30 minutes, reduce heat to 425.

Score the top of your dough and then using the parchment paper, carry your dough to the dutch oven – the parchment paper will be on the sides of the pan, just put the cover on and bake for 30 minutes.

After 30 minutes, remove the lid.

And cook an additional 20 minutes uncovered.
The result is a crusty, crunchy outside and tender and chewy inside.