A delightful homemade bread recipe featuring the rich flavor of ale, perfect for any occasion.
In a large mixing bowl, combine the flour, yeast, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of yeast and salt.
Add the ale, water, and vinegar to the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
Using a wooden spoon helps to mix the dough without overworking it.
Cover the bowl with a lid or plastic wrap and let the dough rise at room temperature for 2 hours.
Allowing the dough to rise fully develops its flavor and texture.
Refrigerate the dough for at least 3 hours or up to 24 hours for enhanced flavor.
Chilled dough is easier to handle and shape.
Shape the dough into a round loaf and place it on parchment paper.
Use floured hands to prevent sticking while shaping the dough.
Preheat a Dutch oven in the oven at 450°F for 30 minutes.
Preheating the Dutch oven ensures a crispy crust.
Place the dough with parchment paper into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
The lid traps steam, creating a perfect crust.
Remove the lid and bake for an additional 15 minutes until the crust is golden brown.
Baking uncovered allows the crust to develop its color and texture.
Cool the bread on a wire rack before slicing and serving.
Cooling the bread ensures the crumb sets properly for easier slicing.
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