Perfect for busy schedules, this recipe requires only a few simple ingredients and a bit of patience for a crusty, artisan-style loaf that will impress your family and friends.
Whisk flour, salt and yeast together in a large bowl. Add water, beer, and vinegar. Mix until a shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature 8 to 18 hours.
Lay an 18 x 12 piece of parchment paper inside a 10-inch skillet and spray with cooking spray. Transfer the dough to a lightly floured counter and knead by hand 10 to 15 times.
Shape the dough into a ball. Transfer seam side down to the prepared skillet and spray the surface of the dough with oil spray. Cover loosely with plastic wrap and let rise until doubled in size, about 2 hours.
Thirty minutes before baking, adjust the oven rack to the lowest position and place the Dutch oven (with lid) on the rack, and preheat the oven to 500 °F.