For Ruby & Gloria - no knead bread

3 cups unbleached all purpose flour
1/4 tsp instant yeast (at room temp if you keep in fridge)
1 1/2 tsp table salt
3/4 cups + 2 Tbsp water (at room temp)
1/4 cup plus 2 Tbsp mild flavored beer (Budweiser is good)
1 Tbsp white vinegar

1 6-8 quart Dutch oven, enameled is good but I also use my regular cheapie non enameled cast iron one

Combine flour salt and yeast in a large bowl. Add water, vinegar and beer. Fold mixture using a rubber spatula until a shaggy ball forms (can also use a heavy duty stand mixer with a dough hook but you will have to stop and scrape the bowl every so often)
Cover bowl with plastic wrap and let sit at room temp for at least 8 hours up to 18 hours

Lay a sheet of parchment paper inside a 10" skillet and spray with Pam. Place dough on a work surface and knead 10-15 times. Form into a ball by pulling edges into middle and squeezing the seam closed. Place dough on the sheet of parchment paper, seam side down and spray dough with Pam. Cover loosely with plastic wrap and let rise for 2 hours or until doubled and a light poke in the side of dough stays indented.

About 1/2 hour before baking, move oven rack to lowest position, place a dutch oven with lid on rack and preheat to 500 degrees. Lightly flour or sprinkle cornmeal on top of bread and using a razor or sharp knife, carefully make a 6" 1/2 deep slit across top (approximately).
Carefully remove Dutch oven with lid (HOT!) and using the parchment paper as a sling lower the bread with the paper into the Dutch oven. Cover the pot and place in oven, Reduce temp to 425 deg and bake, covered, for 30 minutes. Remove lid and continue to bake until loaf is deep brown.
Carefully remove bread from oven - paper will be fragile! and let cool on a wire rack for about 2 hours or until room temp.

For whole wheat bread replace 1 cup AP flour with 1 cup whole wheat and add 2 Tbsp honey to the water before adding to the flour mix.

For rye bread replace 1 3/8 cups AP flour with 1 1/8 cups rye flour. Add 2 Tbsp caraway seeds to flour mixture

Rosemary bread, add 2 cups finely grated Parmesan (or Romano) and 1 Tbsp fresh minced rosemary to flour mixture.

If you cover the bread with aluminum foil after it cools, it will stay edible for up to 2 days. Or, I place cut side down on a cutting board and toss a tea towel over it because it never lasts more than a day here.