Rustic Country Loaf with a Tangy Twist

1. Mix Ingredients

First, gather your ingredients and mix the flour, water, vinegar, beer, yeast, and salt in a large bowl. You’ll want to stir until everything is well combined. The dough will be quite sticky, but that's exactly what we're aiming for. The high hydration helps develop the gluten without the need for kneading, which gives your bread that delightful texture.

2. Rest the Dough

Once your dough is mixed, cover the bowl with a clean cloth or plastic wrap. Let it rest for 8 to 18 hours at room temperature. This long resting period allows the dough to hydrate and the flavors to develop. You'll know it's ready when the dough has doubled in size and looks bubbly on the surface.

3. Shape the Dough

After the dough has rested, gently turn it out onto a lightly floured surface. With just a few gentle folds, shape it into a ball. This minimal kneading prevents the dough from becoming overworked, ensuring a tender crumb. The dough should feel smooth and slightly elastic at this point.

4. Preheat and Prepare

Preheat your oven to a high temperature, around 450°F (230°C), and place a Dutch oven inside to heat up as well. This step is crucial because a hot Dutch oven creates a humid environment that helps form a crisp crust. While the oven is preheating, prepare a parchment paper sling to help transfer the dough.

5. Bake the Bread

When the Dutch oven is hot, carefully remove it from the oven. Using the parchment paper sling, gently lower the dough into the pot. The dough should slide easily into the pot, which helps maintain its shape and prevents sticking. Bake the bread for 45 to 60 minutes. You'll know it's done when the loaf is a beautiful golden brown and sounds hollow when tapped on the bottom.

6. Cool and Enjoy

Let the bread cool on a wire rack before slicing, allowing the crumb to set properly. Enjoy your rustic country loaf with a tangy twist. The combination of vinegar and beer gives it a unique flavor that's sure to impress. Happy baking!