In a large bowl, or in the bowl of your stand mixer, mix flour, yeast, beer and salt together.

Using the dough hook at low speed, mix until dough starts to form and no dry flour remains (about 2 minutes). Scrap down the bowl if needed.

When the dough is formed, knead in your mixer for about 5 minutes, or until the dough is smooth and elastic.

Cover the bowl with plastic wrap or a humid kitchen towel and let it rise for 1 hour and a half to 2 hours, or until the dough doubles in size.

Line a dutch oven with parchment paper and flour it lightly.

Shape the dough into a ball by pulling its edges into the middle. Put in the center of the dutch oven. Let it rest for 1 hour, or until it doubles in size.

Adjust oven rack to middle position. Using a sharp knife or razor, make two ¼ inch slices on top of the loaf, forming a cross. DO NOT PREHEAT your oven.

Cover the dutch oven with its lid and place it in the oven. Turn it to 400° F and bake the loaf for 25 minutes.

After 25 minutes, carefully remove the lid and continue to bake for another 30 minutes, or until the loaf is deep golden brown on top.

Remove the bread from the dutch oven and transfer to a wire rack.

Let it cool completely before serving.