No-Knead Bread in a Pot
14 hours
serves 8
serves 8
A rustic cast-iron loaf with a deep dark crust and open, chewy crumb. Mix, wait, bake — no kneading required.
Easy
Ingredients
500 g plain flour or bread flour
350 ml room-temperature water
½ tsp dry yeast
2 tsp salt
Extra flour for dusting
500 g plain flour or bread flour
350 ml room-temperature water
½ tsp dry yeast
2 tsp salt
Extra flour for dusting
Method
In a large bowl, combine the flour, yeast, and water until a shaggy dough forms.
Add the salt and mix until incorporated.
Cover the bowl with plastic wrap or a tea towel.
Leave at room temperature overnight for 10–14 hours, until the dough is bubbly and doubled or tripled in size. Next Day
Using wet hands, perform a round of stretch and folds directly in the bowl: • Lift one side of the dough and fold it over itself. • Rotate the bowl and repeat 4–6 times.
Cover and leave the dough to rise for 1 hour.
Repeat another round of stretch and folds to strengthen the dough and gently shape it into a ball.
Dust lightly with flour and allow the dough to rest again for 30–45 minutes.
Line a cast iron pot with baking paper and place the dough inside seam side down.
Score the top of the dough with a sharp knife or bread lame.
Bake at 210°C with the lid on for 40 minutes.
Remove the lid and bake for a further 15–20 minutes, or until the crust is a deep dark caramel colour.
Transfer the bread to a wire rack and cool for at least 45 minutes before slicing.
In a large bowl, combine the flour, yeast, and water until a shaggy dough forms.
Add the salt and mix until incorporated.
Cover the bowl with plastic wrap or a tea towel.
Leave at room temperature overnight for 10–14 hours, until the dough is bubbly and doubled or tripled in size. Next Day
Using wet hands, perform a round of stretch and folds directly in the bowl: • Lift one side of the dough and fold it over itself. • Rotate the bowl and repeat 4–6 times.
Cover and leave the dough to rise for 1 hour.
Repeat another round of stretch and folds to strengthen the dough and gently shape it into a ball.
Dust lightly with flour and allow the dough to rest again for 30–45 minutes.
Line a cast iron pot with baking paper and place the dough inside seam side down.
Score the top of the dough with a sharp knife or bread lame.
Bake at 210°C with the lid on for 40 minutes.
Remove the lid and bake for a further 15–20 minutes, or until the crust is a deep dark caramel colour.
Transfer the bread to a wire rack and cool for at least 45 minutes before slicing.