Almost No Knead Bread Ingredients • 15 oz all purpose white flour (3 Cups by volume) • 1.5 tsp salt • 1/4 tsp instant yeast • 7 oz water (7.5 oz by volume) • 3 oz beer (3.5 oz by volume) • 1 Tbs white vinegar 1) Add first 3 ingredients and mix. Zero out scale. Mix in liquid to dry ingredients. Cover with plastic and leave at room temperature for 8 to 18 hours. 2) Dust work surface with flour. Turn dough onto surface. Dust the top of dough. Knead 10 to 15 times, flattening and folding over onto itself. Don’t over knead. Pull edges up to the top to created a tighter skin underneath. Pinch top together and flip over. 3) Lightly oil a piece of parchment paper in the center. Place the dough in the middle. Light mist the top of the dough with oil. Cover with plastic and let rise for 2 hours. Preheat oven in 1.5 hours. 4) Place Dutch oven or cloche in oven. Preheat oven at 500˚F. 5) If desired, dust dough with flour and score with serrated knife. 6) When the oven is heated, remove the lid of the Dutch oven, pick up bread on parchment paper and drop in. Replace lid. 7) Lower oven to 425˚F. Bake for 30 minutes. Remove lid after 30 minutes and bake for 10 more minutes with lid off. Internal temperature of the bread should be 200˚F. 8) Cool on wire rack. Enjoy. For Chowder Bread Bowls: Divide dough before rise. Bake each separately (monitor as you may need to adjust for less time). Carefully hollow out and fill with Ivar’s Chowder..