Do I really not need to knead this bread?

No kneading at all. Mix the flour, yeast and salt with the warm water until it looks wet and sloppy like cake batter, then cover and leave it to rise for 2 to 3 hours until at least doubled.

What temperature should Charlie be for no-knead bread?

220°C (430°F), using half a football of good quality lumpwood charcoal. Light Charlie about 30 minutes before baking and put the Dutch Oven, lid on, on the cooking rack to heat up.

Why bake no-knead bread in a Dutch Oven?

The lid holds in the steam from the dough, which evens out its shape and gives a crisp, golden crust. Bake for 30 minutes with the lid on, then 12 minutes with it off, in a piping hot pot.

Can I add flavourings to no-knead fire bread?

Yes. Rosemary, olives or sun-dried tomatoes all work well mixed into the dough. Keep the dough wet, without adding extra flour, and let the loaf cool fully before slicing so the inside sets.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

No-Knead Fire Bread

Name: No-Knead Fire Bread
Prep time: 3 h
Cook time: 42 min
Yield: 4 to 6
Cuisine: British
Ingredients: 450g strong bread flour; 2 tsp easy bake dried yeast; 2 tsp sea salt; 375ml very warm water, no hotter than 55°C (130°F); 30g for dusting Flour for dusting and shaping, Extra flour for handling and folding; use only as needed, not all in the dough

Time does the kneading for this loaf. A Dutch oven inside Charlie gives it a crisp crust and soft crumb, without a long session working the dough. Let it cool before slicing, then get the butter out. The crust is part of the reward.

Shaun & Dawn HaywardCharlie Oven Customer

Bake

Prep3 hours

Cook42 minutes

Serves4 to 6

DifficultyEasy

Oven temperature220°C (430°F)

RackCharlie Oven Cooking Rack with Dutch Oven

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

450g strong bread flour
2 tsp easy bake dried yeast
2 tsp sea salt
375ml very warm water, no hotter than 55°C (130°F)
30g for dusting Flour for dusting and shaping, Extra flour for handling and folding; use only as needed, not all in the dough

Equipment

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

Charlie Charcoal Oven£4,958.33Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack£233.33
Charlie Oven Tongs 55cm£33.33

Method

Setting up Charlie

Load half a football of lumpwood charcoal into your Charlie Oven and light it.
Place a Dutch Oven with lid on the cooking rack and allow it to preheat as the oven comes up to temperature.
Allow the oven to reach around 220°C (430°F) before baking.

In a large bowl, mix the flour, yeast and salt with the handle of a wooden spoon. Gradually add the warm water, mixing until no dry flour remains. The dough should be very wet and loose, like cake batter. If it needs more water, add 1 tbsp at a time.
Cover the bowl with cling film and leave to rise for 2 to 3 hours at room temperature until the dough has at least doubled in size and is bubbly.
About 30 minutes before baking, light your Charlie Oven with half a football of lumpwood charcoal. Place the Dutch Oven with lid on the cooking rack to preheat.
Keep 30g extra flour ready for dusting and folding, using only enough to handle the dough. Dust the work surface, tip out the risen dough and lightly dust the top. Using a dough scraper, fold the dough 6 to 8 times from the sides to the centre to remove the bubbles.
Carefully remove the piping hot Dutch Oven and line with baking parchment. Tip the dough into the Dutch Oven. Don't worry about the shape as the steam will even it out.
Bake for 30 minutes with the lid on, then remove the lid and bake for another 12 minutes until the top is crusty and golden.
Remove to a cooling rack and allow to cool before cutting and serving.

Tips

Use a good quality strong bread flour for the best rise and texture.
The wetter the dough, the better the crumb, so don't be tempted to add extra flour.
Make sure the Dutch Oven is piping hot before adding the dough for the best crust.
Lining with baking parchment prevents sticking and makes removal easy.
Allow the bread to cool fully before slicing: this lets the interior set fully.
For extra flavour, try adding rosemary, olives, or sun-dried tomatoes to the dough.

More recipes

The cook

Shaun & Dawn Hayward

Charlie Oven Customer

More recipes from Charlie customers

Frequently asked questions

Do I really not need to knead this bread?

No kneading at all. Mix the flour, yeast and salt with the warm water until it looks wet and sloppy like cake batter, then cover and leave it to rise for 2 to 3 hours until at least doubled.
What temperature should Charlie be for no-knead bread?

220°C (430°F), using half a football of good quality lumpwood charcoal. Light Charlie about 30 minutes before baking and put the Dutch Oven, lid on, on the cooking rack to heat up.
Why bake no-knead bread in a Dutch Oven?

The lid holds in the steam from the dough, which evens out its shape and gives a crisp, golden crust. Bake for 30 minutes with the lid on, then 12 minutes with it off, in a piping hot pot.
Can I add flavourings to no-knead fire bread?

Yes. Rosemary, olives or sun-dried tomatoes all work well mixed into the dough. Keep the dough wet, without adding extra flour, and let the loaf cool fully before slicing so the inside sets.