This recipe is from Sherri Harris.
Makes one large loaf. Use extreme caution when handling the very hot cloche!
3 Cups unbleached all-purpose flour and additional for dusting
1/2 tsp. instant yeast OR 1 tsp regular yeast
1 1/2 tsp salt
+/- 3/4 cup water, room temperature
4 oz. beer (mild lager)
1. Mix flour, yeast and salt in a large bowl. Add water and beer (I usually find I need more than the 3/4 cup water). Using a rubber spatula, mix until a shaggy ball forms. Make sure all the dry bits are incorporated. Cover the bowl and let sit for 10-24 hours.
2. Lay a sheet of parchment paper inside a10″ skillet and lightly oil. Knead the dough until it forms a soft dough. Make a ball with the seam side down and transfer to the parchment-lined skillet. Brush surface of dough with olive oil to prevent sticking. Cover loosely and let rise until doubled, +/- two hours.
3. About 30 minutes before baking put the oven rack at lowest level. Put the Cloche and lid on the rack and heat to 500 degrees. Lightly flour dough surface and make slashes on the top, if desired. Carefully remove (very hot) cloche from oven and remove lid. Gently transfer dough from skillet to cloche, trying not to deflate loaf. Immediately cover cloche and place in oven. Reduce temperature to 425 and bake, covered, 30 minutes. Remove lid and continue to bake until deep brown, 15-30 minutes more. Let cool on rack.
Note: it’s easy to make flavor additions – olives, rosemary, parmigiano, etc., to original dough.