1. Start the day before by adding the lukewarm water to a large bowl. Add the fresh yeast and sugar and mix until the yeast has dissolved. Let bubble for about 5-8 Minutes. Add the flour, salt, and beer and mix until well combined. The dough will be very soft and sticky. Cover with a lid or plastic wrap and let rise at room temperature for 14-16 hours.

 

2. The next day, heat up the oven together with a (Ø 10 inches) Dutch oven or cocotte (with lid) for at least 30 Minutes to a temperature of 430°F (220°C). Place a clean kitchen towel on your workspace and flour it well. The dough should have a lot of volume and bubbles on top. Transfer to the kitchen towel and dust with some more flour. Dust your hands with flour as well and then pull the sides of the dough piece to the center – it is called folding (no need to knead the dough) and gives the bread structure. Reduce the temperature of the oven to 390°F (200°C) and take the Dutch oven/cocotte out (be careful – very hot!) and place the dough upside down inside. You can do that either by grabbing the dough and kitchen towel and flip it over the dutch oven/cocotte (be careful not to touch the sides or the dough will stick there) or placing a piece of baking parchment on the dough and then flipping it and let both – paper and dough – slide into the Dutch oven/cocotte. That version is easier but you will probably end up with a wrinkled bread because of the baking parchment deforming the sides of the bread a little bit. Either way – bake for 30 minutes with the lid on top, then remove the lid and bake another 35-40 minutes until the bread got a nice color and it passes the “knocking test” (you knock the bottom of the bread and if it sounds hollow it’s done). Take out of the oven, remove from the Dutch oven/cocotte and let cool down on a wire rack.