No Knead Beer Bread

I heard about the technique of making bread without kneading dough for quite some time. It is perfect for amateur bakers like me who always feel intimidated with the process of proofing yeast and kneading dough. One day I found this website: http://foodwishes.blogspot.com/2011/12/no-knead-beer-bread-my-second-favorite.htmlchef John and his tutoring helped me to understand more about the concept of making this bread. Finally, I tried this recipe, and the bread turned out perfectly beautiful and delicious.

Ingredients:
For the sponge:
1 1/2 tsp dry yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
For the dough
12 oz can of beer (your choice)
3 1/2 cups AP flour close to 4 cup or bread flour
1 1/2 tsp salt

Directions:
In a mixing bowl, stir yeast, water and flour to make sponge. Cover with kitchen towel for 30 minutes in warm spot.

After 30 minute, 12 oz can of beer, flour and salt. Use wooden spoon to stir flour mix well with sponge.

Wet the kitchen towel with warm water and cover the dough in warm place to rise for 2 hours.

After two hours, use a spatula to go around the bowl to deflate the air bubbles and transfer dough onto a floured surface.

 Prepare a large heavy baking sheet by sprinkling it with cornmeal.
Dust your hands with flour to start shaping the dough. Shape the dough into a round or oval mound.

Sprinkle flour on top of dough. Cover dough with dry towel in warm place for another 40 minutes to an hour or until double in size.

Preheat oven to 425° and place one cup of water in small loaf pan on the bottom of the oven to create steam while baking. Use a sharp razor slit open the dough in the center, which helps dough rise while baking.

Bake for 30 minutes. Remove and let cool before serving.