Basic Artisan Bread

It's important to start with the basics. And since bread is foundation of life, it's important to understand how flour, water, sugar, salt, and yeast work together to create a sustaining, not to mention DELICIOUS food. This recipe stays true to pure leavened bread, but adds a few tweaks to create a more flavorful final product.

Video Part One:


Video Part Two:


Ingredients
3 cups flour
1/4 teaspoon instant yeast
1 tablespoon sugar
1 1/2 teaspoon kosher salt
3/4 cup plus 2 tablespoons warm water (between 100 - 110 Fahrenheit)
1/4 cup plus 2 tablespoons American lager (think Budweiser, or Miller)
1 tablespoon white vinegar

1. Mix sugar, water and yeast together, let rest for 10 minutes
2. Add salt, flour, lager and vinegar
3. Mix on low speed until all ingredients are incorporated
4. Mix on high for 5 - 10 minutes, until dough forms a wet ball
5. Cover with damp cloth, and set in a warm and humid location for 1 1-2 to 2 hours. (Yeast LOVES a temperature between 85 - 110 degrees)
6. Remove from oven and knead for 5- 10 minutes more
7. While the bread is kneading, place baking stone in oven and preheat oven to 450 degrees.
8. Form dough into a ball with no visible seams. Let rise for 30 minutes.
   
9. Remove baking stone, and cover with a circle of parchment (not wax) paper.
   
10. Place dough ball on top of stone, and let rise for 30 minutes.
11. Reduce oven to 425 degrees
12. Spray dough with a good blast of water from a squirt bottle.
13. Put dough in oven, and bake for 15 minutes, and then reduce oven temp to 350.
    
14. Bake for another 15-30minutes, until an instant read thermometer reads 210 degrees
15. Remove from oven, remove the bread from the stone, and let cool to room temperature.
16. This bread is best if served the same day.

Notes:
If you want to add "inclusions" (nuts, chocolate chips, dried fruit, olives, cheese...) add them between steps 5 and 6.