Combine dry ingredients (flour, rapid rise yeast and salt) in a large clear bowl and mix together with a whisk
Combine wet ingredients (white vinegar, beer and water) in a small pitcher
Slowly mix in the wet and dry ingredients together and stir with a fork until a ball starts to form
Be sure that you get any dry ingredients, which might be sticking to the bowl, incorporated into the dough ball. (I will wet my hands to shape the dough if it looks too dry or there are dry ingredients sticking to the side of the bowl)
Once the ball is formed, it’s time to let it rise
Wrap tightly with plastic wrap for 18-24 hours. I like wrapping the bowl in plastic wrap and writing the time it needs to be unwrapped on top
Monitor the bowl to see that it is rising. (yeast can be tricky to work with at times and slight changes in temp can affect it. Do not fret if you see minimal rising, you can still make a nice bread)
After 18-24 hours, pull out dough onto a lightly floured work surface
Turn 90 degrees and continue folding over. After folding for 30 seconds, place the ball of dough onto a piece of parchment paper
When you place the dough ball on the paper, have any ‘edges’ of dough under the bottom of the ball
Lift the dough on the paper and place it inside a Dutch oven; cover with plastic wrap loosely
Let rise for another two hours
Remove plastic wrap and using a sharp knife, carve an X into the top of the dough ball. Approx. 1/2 inch deep and each side about 3 inches long
Sprinkle lightly with flour. If you would like a darker crust, lightly coat dough ball with olive oil
Place lid on Dutch oven and put into a cold oven
Set the oven to 425 – and the convection option if available – and once it hits that temperature, set time for 30 minutes
After that 30 minutes is over, carefully remove lid and cook for another 20-30 minutes
Monitor the color of the bread while baking to get it to your preferred level of doneness
Once timer goes off, carefully take out the pot and remove bread to a cooling rack
Now it’s time to enjoy!