No-Knead Beer Bread

This no-knead bread recipe uses beer instead of water, adding complex flavors and helping with fermentation thanks to the yeast present in the beer. The long, slow fermentation develops gluten without kneading and creates a beautiful, open crumb structure. A dark beer like a stout or porter will work best.

Ingredients

  • 3 cups (400g) bread flour
  • 1½ teaspoons salt
  • ¼ teaspoon instant yeast
  • 1½ cups (350ml) room temperature beer
  • Extra flour for dusting

Equipment

  • Large mixing bowl
  • Dutch oven or heavy covered pot
  • Parchment paper
  • Kitchen scale (recommended)

Method

  1. Mix the Dough:

    • In a large bowl, combine flour, salt, and yeast
    • Pour in the beer and stir until a shaggy dough forms
    • The dough will be wet and sticky - this is correct
    • Cover bowl with plastic wrap or a damp towel

  2. First Rise:

    • Let dough rise at room temperature for 12-18 hours
    • The dough is ready when the surface is dotted with bubbles
    • The long fermentation develops flavor and structure

  3. Shape the Loaf:

    • Turn dough onto a well-floured surface
    • Fold dough over on itself 2-3 times
    • Shape into a round loaf
    • Place on parchment paper
    • Dust with flour and cover with a kitchen towel

  4. Second Rise:

    • Let rise for 1-2 hours
    • Dough is ready when it doesn’t readily spring back when poked

  5. Prepare for Baking:

    • Place Dutch oven in the oven
    • Preheat to 450°F (230°C) for 30 minutes
    • Carefully remove hot pot
    • Lower bread into pot using parchment paper
    • Cover with lid

  6. Bake:

    • Bake covered for 30 minutes
    • Remove lid and bake 15-20 minutes more
    • Bread is done when deep golden brown

LET IT COOL BEFORE YOU CUT IN TO IT (this is a note for me because I never do this and always regret it.)