Whisk the flour, yeast and salt together in a large bowl, add in the water, beer and vinegar and stir until it starts to form a shaggy ball. Cover the bowl loosely with plastic wrap and let sit at room temperature a minimum of 8 hours to overnight about 12-15 hours.

Turn the dough out onto a lightly floured surface and knead about 10 times, and shape to form a smooth ball with the seam side down. Place a large piece of parchment paper in the large bowl, sprat with olive oil spray and set the dough into the bowl. Cover again loosely with the plastic wrap and let sit at room temp until doubled in size, about 2 hours.

At the last half hour of the dough rising, set a Dutch oven with the lid on in an oven on a rack set at the lowest level and preheat to 500 deg f. Let it pre-heat for 30 minutes.

Once the dough has doubled in size, lightly dust the top with about a tablespoon of flour and score an X on the top of the dough with a sharp knife.

Partially pull out the rack from the oven with the Dutch oven on it, remove the lid and carefully set the loaf into the pot and replace the lid. Reduce the heat to 425 deg f and bake for 30 minutes. Remove the lid and test the temperature of the bread in the center of the loaf with a meat thermometer. If it’s not at 220 deg F, bake uncovered another 10-20 minutes until it reaches that temperature.

Remove the bread from the pot and cool on a wire cooling rack about 2 hours before serving.