• 2 cups all-purpose flour
• 1 cup white whole wheat flour, plus more as needed
• 1/4 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 8 oz room temperature water
• 3 oz lager beer (we use Sierra Nevada Pale Ale or 303 Station 26 Lager)
• 1 tbs white vinegar
• 2 tbs honey

Directions:

1. Combine the flour, yeast, and salt in a large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
2. Cover the bowl with a lid or plastic wrap and let the dough sit for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles.
3. Lightly flour a work surface, transfer the dough to it, and knead 10 to 15 times. Shape dough into a ball or loaf shape (whichever shape you like). Cover with a cotton towel (or plastic wrap) and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked.
4. At least a half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 5-quart covered pot — it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and place the dough, with parchment paper, into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.)
5. Remove the bread with a spatula or tongs and cool on a rack for approximately 2 hours before slicing.

Rosemary Garlic Dipping Oil

Ingredients: