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No Knead Bread


14ozs good flour (I use all sorts, French bread flour, spelt, multiseed, granary, Canadian strong – it’s great to try out different flours if you can!)
½ tsp dried yeast
1¼ tsp salt (maybe a tad more to suit your taste)
320ml tepid water (you may need just slightly less – the dough should be loose)


Mix all the dry ingredients together well and then mix in the water until all combined. Cover with cling film and leave for 12 – 18 hours. I usually leave it overnight ready to make freshly the next morning.
Preheat your oven to the highest setting such as 425 degrees or equivalent. Turn out the dough onto a well floured surface and shape into a ball, cover and set aside. Place your cooking container in the oven to get it nice and hot. ** When the oven is to full temperature and your cooking vessel is good and hot, take it carefully out of the oven. Dust it with flour to stop the dough sticking. Pop in the dough and place the lid firmly on and back into the oven.
Cook for 30mins and then take the lid off and cook for a further 15 mins. It should then be cooked. Tap to hear a ‘hollow’ sound which confirms it’s cooked.
This bread stays fresh for two – three days if you keep it covered.