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No Knead Rustic Loaf of Bread

Prep Time3 hours 30 minutes
Cook Time30 minutes

Equipment

  • 1 medium sized bowl
  • 1 Dutch Oven
  • 1 Dough whisk
  • 1 reusable bowl cover (or compostable cling film)

Ingredients

Bread

  • 3 cups plain flour (450 grams)
  • 2 tsp sure bake yeast or instant yeast (1 tsp of active yeast)
  • 2 tsp salt
  • 1½ cups warm water (approximately 36℃) (375 mls)

Dusting

  • 2 tbsp plain flour

Instructions

  • Combine all the ingredients (minus the extra flour) in to a medium sized bowl and combine using a dough whisk.
    The dough will be wet and sticky.
  • Cover with a reusable cover, compostable cling film or even a plate. Leave in a warm spot for 3 hours until it has doubled in size. The dough will look airy and may have some bubbles on the surface.
    (If you wanted to prepare this loaf for the next day you could place it in the fridge at this stage, and let it proof overnight. Continue with the rest of the instructions as follows).
  • Preheat the oven to 220℃ (450℉) and heat your Dutch Oven.
  • Tip you dough onto a floured bench, sprinkle a little flour on top too.
    Use a dough scraper to knock back the dough and shape it into a rough circle shape by moving your scraper around the dough bringing the bottom of the dough to the top. Repeat as you move around the dough.
  • Use your dough scraper to move the dough onto a piece of baking paper. It will be sticky. Don't worry if it looses it's shape. The weird shapes make for tasty crusty bits on your bread.
  • Place into your Dutch Oven and cook for 20 minutes.
  • Remove the lid and cook for another 10 minutes.
  • Cool for 15 minutes (I know it's tempting to cut it straight away, but it's best after a rest. This way the bread won't squish while you cut it).