This is step 1. All ingredients in and some on the carpet below. The dough is wrapped and to be kept for 18 hours! This photo from yesterday.
Ingredients - salt, flour, yeast, white vinegar, beer(a table spoon full), water
Dough this morning after about 12 hours of sitting. I see the bubbles from the yeast working.
I gave it 10-15 kneads, rolled the dough on a lightly floured surface, put oil on parchment paper then let it rest again for 2 hours.
Before the 2 hours were up, the recipe called for a dutch oven to be put in the oven. I don't own a dutch oven, so we converted a stock pot into one by sealing some of the lid openings with bread dough itself! Pre-heat the stock pot at 500'F. Once ready, holding the parchment paper, I lowered the dough(put some flour on top for looks, also tried to cut a slit in, but that didn't happen because dough didn't rise enough) in the pot, covered and then baked for 30 minutes at 425'F and then for 20 minutes with lid off to brown the top.
