almost no-knead sourdough bread

This is for Laurie! Finally! finally I'm following through on my promise to post this recipe.

Every time I make this bread, I'm reminded how good it is and how I want to make it more often, then I remember that it takes a day ahead of planning, and then I remember that I like to procrastinate, but then wait! I remember that I'm super organized and I don't procrastinate anymore ;)

Here is the recipe passed on to me by Sean's step mom from an article in Cook's Illustrated. Notes from me are italicized.

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use mild-flavored lager, such as Budweiser {mild non-alcoholic lager also works}. The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 to 3 days. {this bread also freezes well and is good defrosted + toasted}

• 3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface
• 1/4 teaspoon instant yeast {the yeast is key here. look for 'rapid rise'}
• 1 1/2 teaspoons table salt {i always use sea salt, because that's what I cook with}
• 3/4 cup plus 2 tablespoons water (7 ounces) at room temperature
• 1/4 cup plust 2 tablespoons (3 ounces) mild-flavored lager {fun to finish the beer while mixing the dough}
• 1 tablespoon white vinegar {i was out and used apple cider vinegar this time, worked fine}

1. Whisk flour, yeast and salt 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 for 8 to 18 hours.
2. Lay 12 by 18 inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. 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 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6 inch long 1/2 inch deep slit along the top of dough.  Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot  (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours. {and enjoy!}

There are variations to this recipe that I have not yet tried, like adding olives, rosemary and parmesan, or making a whole wheat loaf, or adding cranberries and pecans.

Oh and one of my favorite reasons to make this bread, using my green dutch oven that I love. I bought it just for baking this bread and now I use it every chance I get. As a creative it matters to me to have pretty, colorful cooking pots and utensils. I find that pretty things inspire me and they really add to the whole cooking/baking experience.

Anyone inspired to make some bread this weekend? I think I'm going to have another slice right now...