Add 3 cups of the flour, the yeast, and the salt to a large mixing bowl. Stir in the warm beer until combined. It will be very sticky. Cover the bowl tightly with plastic wrap and let it rise overnight, at least 12 hours.

Lay down a piece of parchment paper and a thick layer of flour on the counter. Scrape out the dough on to the surface. Cover the dough with a thick layer of flour. Flour your hands and gently shape the dough into a ball. Cover with another layer of flour and another piece of parchment paper. Let rise for 1 and 1/2 hours.

During the last 1/2 hour of the rise, preheat your oven to 450 degrees F. Place your heatproof dutch oven lid and all in the oven while it preheats.

Once the oven is preheated, carefully remove it from the oven. Remove the lid. Gently slide your floured hands under the dough and then plop it into the hot dutch oven. Cover with lid and then place in the oven. Bake covered for 30 minutes.

Uncover and bake for another 15 minutes until golden brown.

Remove from the oven. If adding the cheese crust, add the grated cheese to the top of the bread loaf. While the bread cools, the cheese will melt. Let the bread cool for an hour before slicing.

Recipe adapted from My Name is Yeh