Servings Prep Time Cook Time
4-6 3 hrs minutes 30 min
Ingredients
- 450g good quality strong bread flour (we used Wildfarmed Strong White Bread Flour)
- 2 tsp easy bake dried yeast
- 2 tsp sea salt
- 375 ml of very warm water (no hotter than 55°C
- Flour for dusting and shaping.
Directions
- In a large bowl mix flour, yeast and salt and stir with handle of a wooden spoon.
- Gradually add the water continuing to mix with wooden spoon handle until all flour is incorporated.
- Dough needs to look very wet and sloppy like cake batter. Add more water if necessary.
- Cover bowl with cling film and leave for 2 – 3 hours until it doubles in size. It will wobble like jelly and the top will be bubbly.
- In the meantime, prepare the CharlieOven and place a cast iron (Dutch Oven) pot (10inch or more) with lid into the oven for 30 mins at 230oC.
- Sprinkle flour on to flexible work surface (pastry mat or similar and tip out dough using a dough scraper or similar.
- Dip scraper in flour and fold dough about 6 – 8 times from the sides to the centre with scraper to remove the bubbles.
- Take out the piping hot Dutch Oven from the Charlie and place onto a heat proof surface and line with baking parchment.
- Tip dough into Dutch Oven – don’t be worried about the shape as the steam will even it out.
- Bake for 30 mins with lid on and then another 12 mins with lid off until the top is crusty and golden.
- Remove to a cooling rack and allow to cool before cutting.