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Cast Iron No Knead Bread

Cast Iron No Knead Bread


500 ml water
½ tsp dried yeast
550 g bread flour
1½ tsp salt
Finely-ground semolina for dusting


  1. Add water and yeast into a jug and stir to dissolve. Place flour into a large bowl. Add the yeasted water, salt and mix roughly using a spoon or spatula. Cover bowl with plastic wrap. Let dough rest at least 12-18 hours at room temperature.
  2. Dough is ready when its surface is dotted with bubbles. Lift the risen dough out of the bowl and onto a floured surface. Give it a quick knead to bring it together. Fold the dough onto itself one or twice and then make into a ball. Place the dough, seam-side down in a cast iron pot lined with baking paper and generously dust the top with semolina. Cover with a lid and stand at room temperature for 1-2 hours or until risen by two thirds.
  3. To test if the dough is ready, poke it gently with a finger. If the finger leaves a little indent but the dough almost completely springs back it is ready. Sprinkle the top with semolina, score top with a blade or a knife to help evenly cook.
  4. Place the cast iron pot with lid on into an oven and turn on to 250°C and bake for 40 minutes. Remove lid and bake for further 15 to 30 minutes, until loaf is beautifully browned in colour. Remove the cast iron pot from the oven, place bread onto a wire rack removing the baking paper if still attached. Let the bread cool for at least 1 hour before slicing.
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