I have used the below many times and it does make a good loaf and the white being the best. Think I got this from Cook's Illustrated. Next time it will what you posted.
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*** Almost No-Knead Bread ***
An enameled cast-iron Dutch oven with a tight-fitting lid yields best
results, but the recipe also works in a regular cast-iron Dutch oven
or heavy stockpot. Use a mild-flavored lager, (mild non-alcoholic
lager also works). The bread is best eaten the day it is baked but
can be wrapped in aluminum foil and stored in a cool, dry place for
up to 2 days.
Makes 1 large round loaf
3 C unbleached flour (15 ounces), plus additional for dusting work surface
1/4 t instant or rapid-rise yeast
1 1/2 t table salt
3/4 C plus 2 T water (7 ounces), at room temperature
1/4 C plus 2 T mild-flavored lager (3 ounces), your choice here.
1 T white vinegar
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and
vinegar. Using rubber spatula, fold mixture, scraping up dry flour
from bottom of bowl until shaggy ball forms. Cover bowl with plastic
wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet
and spray with nonstick cooking spray. Transfer dough to lightly
floured work surface and knead 10 to 15 times. Shape dough into ball
by pulling edges into middle. Transfer dough, seam-side down, to
parchment-lined skillet and spray surface of dough with nonstick
cooking spray. Cover loosely with plastic wrap and let rise at room
temperature until dough has doubled in size and does not readily
spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest
position, place 6 to 8 quart heavy-bottomed Dutch oven (with lid) on
rack, and heat oven to 500 degrees. Lightly flour top of dough and,
using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep
slit along top of dough. Carefully remove pot from oven and remove
lid. Pick up dough by lifting parchment overhang and lower into pot
(let any excess parchment hang over pot edge). Cover pot and place in
oven. Reduce oven temperature to 425 degrees and bake covered for 30
minutes. Remove lid and continue to bake until loaf is deep brown and
instant-read thermometer inserted into center registers 210 degrees,
20 to 30 minutes longer. Carefully remove bread from pot; transfer to
wire rack and cool to room temperature, about 2 hours.
Wheat Bread
Follow the steps above replacing 1 C (5 ounces) of flour with 1 C (5
ounces) whole wheat flour. Stir in 2 T honey into water before adding
it to the dry ingredients. (10 ounces white flour, 5 ounces wheat flour)
Rye Bread
Follow the steps above replacing 1-3/8 C (7 ounces) flour with 1-1/8
C (7 ounces rye flour). Add 2 T caraway to the dry ingredients in
step 1 as a option. (8 ounces white flour, 7 ounces rye flour)
