Country Bread Recipe in a Dutch Oven

The day before, mix the flour, yeast, and salt in a bowl. Add 200 ml of warm water, beer, and vinegar, then stir quickly until the dough is smooth (the dough should have a rather liquid appearance). Cover the bowl with plastic wrap and let the dough rise at room temperature for about 18 hours.

The next day, "fold" the soft dough on a floured work surface, meaning fold the dough from side to side and top to bottom. Repeat this about 10 to 15 times.

Roll out a piece of oiled plastic wrap on one side, then cover the dough with the oiled side of the wrap facing down. Let the dough rise at room temperature for 2 hours.

Place an enameled cast iron pot with the lid on the lowest rack of the oven. Preheat the oven to 250 °C (gas: setting 7, convection not recommended).

Brush the hot pot with oil. Remove the plastic wrap from the dough and score it crosswise with a sharp knife, lightly sprinkle with flour, then place it in the pot.

Cover the dough and bake for 25 minutes. Remove the lid and bake the bread at 220 °C for 15-20 minutes.

Finally, let the bread cool.