No Knead Fire Bread by Shaun & Dawn Hayward - Charlie Oven

No Knead Fire Bread by Shaun & Dawn Hayward

Servings         Prep Time               Cook Time

4-6                   3 hrs minutes            30 min


  • 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.


  1. In a large bowl mix flour, yeast and salt and stir with handle of a wooden spoon.
  2. Gradually add the water continuing to mix with wooden spoon handle until all flour is incorporated.
  3. Dough needs to look very wet and sloppy like cake batter. Add more water if necessary.
  4. 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.
  5. 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.
  6. Sprinkle flour on to flexible work surface (pastry mat or similar and tip out dough using a dough scraper or similar.
  7. Dip scraper in flour and fold dough about 6 – 8 times from the sides to the centre with scraper to remove the bubbles.
  8. Take out the piping hot Dutch Oven from the Charlie and place onto a heat proof surface and line with baking parchment.
  9. Tip dough into Dutch Oven – don’t be worried about the shape as the steam will even it out.
  10. Bake for 30 mins with lid on and then another 12 mins with lid off until the top is crusty and golden.
  11. Remove to a cooling rack and allow to cool before cutting.


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