In a large mixing bowl combine both flours, the yeast, salt, and sugar. Add the beer and vinegar and mix well. The dough will be thick and sticky. Cover with plastic and allow to sit at room temperature overnight (12-18 hours).
Turn the dough out onto a well-floured surface. Lightly knead the dough about 10-15 times, leaving some air bubbles in. Form into a ball and place on a piece of parchment paper. Loosely cover with plastic and allow to rise for about two hours.
Preheat your oven with Dutch oven or Cloche inside to 500°F. When the oven is heated carefully remove the hot Dutch oven and place on the stovetop. Insert the risen dough by lifting with the parchment paper and placing dough and parchment inside. Dust the dough lightly with flour and use a sharp razor blade or knife to score the top of the bread.
Return the Dutch oven or cloche to the oven. Reduce temperature to 425°F when the bread dough goes in and bake covered for 30 minutes. Then remove the cover and bake for an additional 10-15 minutes. Allow to cool before slicing.
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