No knead rustic bread recipe

A quick, easy recipe for wonderful tasting bread – what’s not to love. Make a batch of dough and keep in the fridge for up to 14 days. No kneading required. Shape the dough any way you like – we created a round ‘boule’ shape.

Oven: Medium – Temperature approx 250c

Door:  Closed

Time: back for approx 30 minutes (keep an eye on it occasionally) till crust is richly brown and firm.

Let the loaf cool, for optimum taste and slicing. The crust will firm up to when cooled.


  • 3 cups lukewarm water (680 g)
  • 10 g active dry yeast
  • 9 to 12 g coarse salt, to taste
  • 910 g bread flour
    • Outline Skewers Sketch


  • Heat your Amigo oven to full temperature (approx 550c) and let oven drop to approx 250c.  Alternatively, use the residual heat and if necessary add some more logs to bring to correct temperature.
  • In a large bowl mix the yeast, warm water, and salt. Don’t worry about getting the yeast to dissolve. Add the flour all at once, then using a spoon or food mixer, mix until the flour is completely incorporated and you have a wet dough. Remember not to knead the dough, just ensure there are no dry patches of flour.
  • Cover the bowl with oiled clingfilm for approx 2 hours. You can keep this dough in the fridge after the 2 hours in a container. Keep the lid slightly ajar to let the gases escape. You can use part or whole of the dough straight away although the refrigerated version is slightly easier to work with so best to prepare the dough the day before you wish to use it. Once the dough has been refrigerated it will flatten, do not be tempted to knock the dough about. Just shape the dough with floured hands and place on a floured bread peel.  Don’t work the dough too long as this will result in a denser loaf. Let the dough rest on the peel for about 40 minutes. Dust the dough generously with flour and using the back of a wooden spoon or serrated knife, make a cross in middle of the loaf.
  • Place the loaf in your pre-heated wood fired oven and bake for approx 30 minutes.