Whisk flour, salt, and yeast together in a large bowl.

Add the beer and vinegar.

Use a rubber spatula to incorporate dry flour into the wet mixture, until a shaggy ball forms.

Cover the bowl with some plastic wrap, and let it sit at room temp for at least 8 hours or overnight.

Prepare your baking pan, by lining a skillet with an 18 x 12 inch parchment paper, and set aside.

Take dough, and turn it out onto a floured surface, and knead it by hand 10-15 times, until the dough is nice.

Shape the dough into a ball, and transfer to the prepared dutch oven, placing it in seam side down.

Spray the top of the dough with an oil spray (non-stick cooking spray).

Cover with plastic wrap, and let rise until doubled in size. (2 hours)

About half an hour before baking, adjust the oven rack to the lowest position, and heat to 500 degrees. Place your dutch oven, with lid on, into the oven so it can also pre-heat.

Flour the top of your dough, and use a sharp paring knife to cut an “x” or other design into the top of the dough.

Remove dutch oven from the oven, and the lid, and use the parchment to carefully transfer the bread dough into your hot dutch oven. Return the lid to the top of the dutch oven.

Place pot in the oven, and reduce the temperature to 425 degrees F, and bake covered for 30 minutes.

Remove lid and continue to bake until the crust is golden brown, and the loaf is 210 degrees internally, about 20-30 minutes.

Carefully remove the loaf from the dutch oven, and transfer to a wire rack to cool.

Discard the parchment.

Let cool until it reaches room temp, about 2 hours.

Slice, serve and enjoy!