In a large bowl, add the yeast and water. Let sit for 1 minute.
Add the flour, salt and vinegar.
Mix the ingredients with a wooden spoon or spatula until a shaggy dough forms. Make sure you mix up all the flour from the bottom of the bowl so there is no dry flour remaining.
Use your hands to press the dough together and form a ball.
Line the cooking vessel with parchment paper and spray with cooking oil.
Place dough in the center of the cooking vessel and put the lid on. Select Manual Mode 1 – 85F and set time for 60 minutes. Press START.
Once time is up, lift out the dough using the sides of the parchment paper. Transfer dough to a lightly floured surface and knead by hand for 1 minute.
Shape the dough into a ball by tucking the edges of the dough down, under and towards the center, working it with your hands to form a ball. Place the seam side down in the center of the parchment paper.
Carefully lift parchment paper by the corners and gently lower the dough into the Instant Dutch Oven. Place the lid on.
Proof the dough for a second time by selecting Manual Mode 1 – 85F and set time 60 minutes. Press START.
Once finished, preheat your oven to 425°F.
Score the dough with a sharp paring knife. Make an ‘X’ shape by making two cuts along the top of the loaf. Make the cuts in one swift motion, as to not ruin the shape of the loaf.
Place the lid on the cooking vessel.
Once the oven has preheated, use the handle grips to carefully lift the cooking vessel and place it in your oven, bake for 30 minutes.
After the 30 minutes, carefully remove the lid to uncover the bread. Continue to bake until the loaf is golden brown, for 25 minutes.
Carefully take out of the oven and lift the loaf out by the parchment paper. Discard the parchment paper and cool bread completely on wire rack before serving.