Almost No Knead Bread

This is an America’s Test Kitchen recipe and it “cheats” by adding vinegar and beer to give the bread a sourdough flavor without the work. This is copyrighted material, so you will have to find the original recipe, but I can promise you that it is so worth it. You literally stir this bread together, let it rise for 12 to 18 hours, and knead it 10 times and form it into a loaf.

One batch makes a relatively small loaf. These two loaves represent a quadruple batch (almost 4 lbs of flour for reference). (I made so much because our oldest was home for the weekend.)