3 cups bread or pasta flour
½ teaspoon salt
1/3 cup beer
¾ cup plus 2 Tablespoons water
1½ teaspoons salt
Stir into a rough ragged ball. Cover and stand 8-18 hours.
Turn out onto a floured benchtop and knead 10-15 times.
Stretch into a ball and place in a baking paper sling in a casserole dish. Cover and let rise 2-3 hours.
Remove bread from dish, and place dish in oven. Preheat oven to 250 degrees.
Place 2 slashes across bread 1cm deep. Sprinkle with a little flour.
When dish and oven are hot, use paper sling to pick dough up and place in casserole dish. Cover with lid. Place in oven and reduce to 220.
Bake 30 mins covered, then uncover and bake a further 30 mins.
This recipe is adapted from Cook's Illustrated