Almost no-knead cranberry-pecan bread

Le Coup de Feu

Method

1. Whisk the flour, yeast, salt, cranberries, and pecans in a large bowl. Add the water, lager, and vinegar. Using a rubber spatula, fold the mixture, scraping dry flour from the bottom of the bowl, until a shaggy ball forms. Cover with plastic wrap and let rest at room temperature for 8 to 18 hours.
2. Line a 10-inch skillet with a 12-by-18-inch sheet of parchment paper and spray it with nonstick cooking spray. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape it into a ball by pulling the edges into the middle. Set it seam-side down on the parchment in the skillet and spray the dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until doubled and it does not readily spring back when poked, about 2 hours.
3. About 30 minutes before baking, place a 6- to 8-quart heavy-bottomed Dutch oven with its lid on the lowest oven rack. Heat the oven to 500°F. Lightly flour the dough and use a razor blade or sharp knife to cut one 6-inch-long, 1/2-inch-deep slit along the top.
4. Carefully remove the pot from the oven and take off the lid. Lift the dough by the parchment overhang and lower it into the pot, leaving any extra parchment hanging over the edge. Cover the pot and return it to the oven. Reduce the oven temperature to 425°F and bake covered for 30 minutes.
5. Remove the lid and continue baking until the loaf is deep brown and an instant-read thermometer inserted into the center registers 210°F, 20 to 30 minutes longer. Carefully remove the bread from the pot, transfer it to a wire rack, and cool to room temperature, about 2 hours.