Things I learn from this recipe

  1. Use a scale to measure ingredients for more accurate results.
  2. Yeast are dead at 130°F. Therefore, the water needs to be below 130°F.
  3. Line the Dutch oven with tin foil. This creates more barrier to prevent burnt bottom.
  4. Line the Dutch oven with parchment for easy release of the bread and easy clean up.
  5. If there is no space between the coals and the bottom of the Dutch oven, the bottom will be burnt.

No Knead Bread Over Fire

Recipe by Jackie LokCuisine: BreakfastDifficulty: Easy


Prep time


Cooking time




  • 360 grams or 1½ cup warm water below 130°F

  • 118 grams or ½ cup warm water below 130°F (in case the dough is dry)

  • 5 grams or 1 teaspoon fine Himalayan salt

  • 6 grams or 1 package active dry yeast

  • 348 grams or 2¾ cups all-purpose flour (dusting hands)

  • 1 teaspoon all-purpose flour

  • 20 cubes ¾ inch cheddar cheese

  • 2 pinches chopped parsley leaves

  • 5 quart cast iron Dutch oven

  • tin foil


  • Combine the salt, yeast, and water in a large bowl. Whisk until dissolved.
  • Add the all-purpose flour. Mix well with a spatula.
  • Add the cheese and parsley to the dough.
  • Cover the bowl with plastic wrap. Rest in the fridge for 24 hours.
  • Line the Dutch oven with 2 layers of tin foil and a layer of parchment paper.
  • Flour your hands to prevent sticking.
  • Release the dough into the Dutch oven. Gently press the sides of the dough.
  • Place the Dutch oven 4 inches above the coals. Add another layer of coals on top of the Dutch oven. Wait for 15 minutes.
  • Add more coals on top and bottom. Rotate the Dutch oven. Wait for another 15 minutes.
  • The bread is ready when the knife comes out clean in the center or when the center is 190°F.

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