Prep Time: 3 hrs
Cook Time: 30 minutes
Serves: 4-6 people
Ingredients
- 450g good quality strong bread flour (we used Wild farmed 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 / 131°F.
- Flour for dusting and shaping.
This No Knead Fire Bread is effortlessly rustic, with a crisp golden crust and a soft, airy interior. Baked in a Dutch Oven for maximum flavour and texture, it’s the perfect companion for soups, stews, or simply enjoyed with butter. With minimal effort and no kneading required, it’s an easy yet impressive addition to any meal.
Instructions
Step 1 – Prepare the Dough
- 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.
Step 2 – Let the Dough Rise
- 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.
Step 3 – Prepare the Charlie Oven
- Place a cast iron /Dutch Oven pot of 10 inches or more with the lid into the oven for 30 mins at 230°C / 446°F.
Step 4 – Shape the Dough
- Sprinkle flour on to flexible work surface (pastry mat or similar) and tip out the 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 the scraper to remove the bubbles.
Step 5 – Bake the Bread
- 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.
Step 6 – Cool and Serve
- Remove to a cooling rack and allow to cool before cutting.