No-knead bread

Weigh the flour rather than scooping it: a third of a cup measured three ways came out at 57 g, 52 g and 48 g.

Work in baker's percentages: flour is 100%, this dough is 75% hydration, 2 to 2.5% salt and a quarter to a half percent yeast.

Weigh 400 g of flour into a large bowl.

Add 2 g instant yeast and 6 g salt.

Add about 50 g of beer, then make the liquid up to 300 g with water.

Mix only until no dry flour remains.

Cover with plastic or an inverted second bowl and leave at room temperature about 12 hours.

The next day, with clean wet hands, give the dough a few gentle turns: lift one side, pull it over the top and fold it over itself a couple of times. Handle it loosely so it does not stick.

Cover and rest about an hour, up to two or longer. Variation: transfer to an airtight container and cold ferment in the fridge three to five days to develop more flavour.

Preheat the Dutch oven inside the oven at 450 for at least an hour, so the vessel and the air inside it are both up to temperature.

Dust the board and the top of the dough with flour and work quickly; a high hydration dough sticks.

Fold the dough over itself both ways, tuck it into a seam, then flip it seam side down to shape the outside.

Flour the parchment, move the loaf onto it seam side down and tuck underneath.

Cover with a floured clean dish towel for the last rise, one to four hours.

Slash the top a few times and dust with a little cornmeal.

Lift the loaf on its parchment into the preheated Dutch oven, put the lid back on and bake at 450 for about 20 to 30 minutes.

Take the lid off and bake another 20 to 30 minutes until done. The lid traps steam, which keeps the crust soft long enough for oven spring and builds a layer of gelatinized starch for a crackly crust.

Normally let the loaf cool before cutting.