This looks like the "no knead" breads that were the popular a while
ago. It makes excellent bread. Jeff Hertzberg and Zoe Francois have
written a couple of books with "no knead" recipes in them. Their
recipes use refrigeration of the dough up to 5 days as well as using
a Dutch Oven to bake in. Peter Reinhart's Artisan Breads Every Day
uses minimal kneading and 4 stretch and folds to strengthen the
gluten. The dough sits overnight in the fridge for up to 4 days. He
does not use the Dutch Oven, but there is no reason you
couldn't. Peter's book includes a 100% whole wheat ciabatta that I
make frequently.
I think the use of vinegar is to imitate the flavour of sourdough bread.
I like sourdough bread but don't like the flavour of vinegar in bread.
Dave