[vash]

ok.. easy. this is from memory..it is that easy.
dry stuff.
3 cups of flour..i weighed it. 15 oz.
2 teaspoons of kosher salt. recipe said..1.5tteapoons of table salt. technically you double if you use kosher.
1/4teaspoon of rapid rise yeast.
wisk it all together.

wet stuff.
3/4cup of water + 2 tablespoons.
1tblspon of white vineger
6tablespoon of lager. i used stella..room temp please.

add wet to dry stuff. mix with a spatula. it seemed dry to me. mix it until all dry flour is gone. ball seem raggy. dont worry it comes together.

cover it with plastic wrap and let is sit for 18 hours. yes..18 hours. if you plan to use it for a specific meal..time it right.

times up. dump it out on a floured surface. knead it for 1 minute. work it into a ball. get a strip of parchment ready. put the sheet into a 10" skillet (for shape and size) spray it with PAM. set the ball of dough in the parchment lined skillet..spray the doughball with pam. and let it sit for 2 hours. get the oven to 500 degrees. use a dutch oven..get it hot too. very hot. my handle on my le crueset melts at 450 so i used an inverted cast iron skillet as a lid. get them hot. once everything is at 500.. lightly flour the surface of dough, slice the top with a sharp knife, drop the parchment and dough into the pot, lid it up.. reduce oven to 425 and let it go. 30 minutes.. then take off the lid and let it bake until golden brown and the inside is 210. let it rest on a rack for two hours...done. without the parchment "sling" i cant see you successfully plopping the dough into a rocket hot pot. or taking it out. the pot mimics the professional steam ovens for a crusty crust..

see easy!