Measure flour into a bowl.

Add salt and yeast to the flour.

Stir the dry ingredients.

Mix water, beer, and vinegar in a cup.

Pour the liquid mixture into the dry ingredients.

Mix lightly with a spoon or hands until a slightly tacky and moist consistency is achieved.

Spray a little canola oil inside the bowl.

Let the dough rest, covered, in a warm, draft-free place for 8-18 hours.

Preheat oven to 475°F (246°C) with a dutch oven or similar covered pan inside.

Lightly knead the dough (5-10 times only) with as little extra flour as possible.

Shape the dough into a ball.

Place the dough in a bowl with parchment paper.

Cover the dough and let it rise for 1-2 hours.

Sprinkle some flour on top of the dough.

Cut some slits on top of the loaf with a knife.

Lift the loaf with parchment paper and place it into the dutch oven.

Cover the dutch oven.

Turn the oven temperature down to 425°F (220°C).

Bake for 30 minutes.

Uncover the dutch oven and bake for about 15-25 minutes more.

Bake until the center temperature reaches 210°F (99°C).

Move the loaf to a higher rack in the oven if the bottom is burning.

Let the bread cool on a wire rack for at least 20 minutes before cutting.

Store in a plastic bag for a couple of days.