- Combine the flour, salt and yeast in a large mixing bowl. Add the beer, water and vinegar and gently mix with a ladle or wooden spoon (do not knead at this stage).
- Cover and leave to rise at room temperature for about 12 hours or until doubled in volume.
- Add the potato slices to the dough, gently knead to incorporate, then cover and leave to rise for a further 4 hours.
- Preheat the oven to 250°C.
- Place a cast iron pan with lid in the bottom half of the hot oven on a rack, and heat for at least 10 minutes.
- Take out, remove the lid, place the risen dough in the hot pan, put the cover on and bake for 30 minutes.
- Reduce heat to 220°C, remove the lid and bake for a further 25 minutes.
- Remove the bread from the cast iron pan and leave to cool completely on a rack before slicing and serving.
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