Outdoor Cooking & Charcoal Oven Recipes / Bake

Homemade white bread baked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Homemade White Bread

A homemade white loaf with a golden crust and soft crumb, baked in Charlie. A friendly first bread recipe, with room to try seeds, nuts or a little wholemeal flour once you know the dough. Start with a slice and butter. It's a good test.

Tara QuickCo-founder, Charlie Oven
Bake
Prep15 minutes plus rising
Cook20 minutes plus cooling
Serves8 to 10
DifficultyEasy
Oven temperature220°C (430°F)
RackBaking sheet on the Charlie Oven Cooking Rack, middle rack
CharcoalHalf a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-au/blogs/charcoal-recipes/homemade-white-bread

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Ingredients

1 loaf

For the dough

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie
  1. Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters or an air lighter.
  2. Allow the oven to reach 220°C (430°F) with the door closed, a hot oven is essential for good bread with a crisp crust.
  3. Place the Charlie Oven Cooking Rack on the middle shelf, with a baking sheet ready for the dough.

Dough

  1. Dissolve the yeast

    Stir the yeast into the water until it has dissolved.

  2. Mix and knead

    Put the flour and salt into a large bowl, then pour in the yeast and water mixture and bring it together into a dough. Knead for 10 minutes by hand, or for 5 minutes in a mixer with a dough hook, until the dough is smooth and springy.
    10 min timer
    Why this mattersKneading develops the gluten in the flour. That stretchy network is what traps the gas from the yeast, so a well kneaded dough rises higher and gives a lighter crumb.

Prove

  1. First rise

    Put the dough into a lightly oiled bowl, cover it and leave it somewhere warm to rise for 30 minutes.
    30 min timer

  2. Light Charlie

    While the dough rises, light half a football of good-quality lumpwood charcoal in Charlie and bring the oven up to 220°C (430°F) with the door closed. Set the Cooking Rack on the middle shelf. The charcoal does not need to burn down to embers before you bake.

  3. Shape and second rise

    Knock the dough back by gently folding it over on itself a few times, then shape it into a log. Place it on a baking sheet, cover loosely and leave to rise again for 20 minutes.
    20 min timer

Bake

  1. Score the loaf

    Score the top of the loaf a couple of times with a sharp knife, cutting quickly and cleanly.

  2. Load the bread and add steam

    Place the baking sheet on the middle shelf of the hot oven. Put a small ovenproof container of water in the oven alongside the loaf, then close the door.
    Why this mattersThe steam keeps the surface of the dough soft for the first few minutes of baking, so the loaf can expand fully before the crust sets. It also helps the crust turn crisp and glossy.

  3. Bake

    Bake for 20 minutes with the door closed at around 220°C (430°F). The loaf is ready when it is a deep golden brown and sounds hollow when you tap the base.
    20 min timer

Cool

  1. Cool before slicing

    Transfer the loaf to a wire rack and leave it to cool for 20 minutes before slicing.
    20 min timer
    Why this mattersBread carries on cooking as it cools. Cutting it straight from the oven lets steam escape and leaves the crumb gummy, so the wait is worth it.

Tips

  • Make different variations by adding seeds or nuts to the dough before the first rise.
  • For a wholemeal version, replace 250g of the strong white flour with strong wholemeal flour.
  • Use the same dough base for pizza dough: just add 20g of olive oil to the mix.
  • The container of water in the oven creates steam which helps develop a crisp, professional-looking crust.
  • Allow the bread to cool fully on a rack before slicing for the best texture.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I use wholemeal flour?

    Yes. Replace 250g of the strong white flour with strong wholemeal flour and make the loaf in exactly the same way. The bread will be a little denser with a nuttier flavour.

  • How do I know when the bread is baked?

    Look for a deep golden brown crust, then tap the base of the loaf. It should sound hollow. If it sounds dull, return it to Charlie for a few more minutes.

  • Can I use this dough for pizza?

    Yes. Add 20g of olive oil to the dough when you mix it, then follow the rises as normal before shaping it into pizza bases.

  • Does the charcoal need to burn down before I bake?

    No. Once Charlie has reached 220°C (430°F) and is holding steady, you can put the bread in. Use good-quality lumpwood charcoal rather than briquettes for clean, even heat.

  • Can I bake this in a Cheeky Charlie?

    Yes. Bake the loaf on the middle shelf at around 220°C (430°F) and use the same small container of water for steam.