OK, so after sharing this photo on social media we have been asked to share the recipe of it – which we gladly do. The beauty of this recipe is that it is super easy to prepare, but among the many bread recipes we have been using it gives by far the best results. This is a no kneading bread recipe, but the whole process takes a day or so to make.

So, in a sealable plastic container mix three cups of organic white flour, with some 8g of dry powdered yeast, some salt and one cup of lukewarm water. Mix it all together with your hand until it sticks – done. This will take you just a few minutes, no kneading necessary.

Now cover your container and leave it rise for some 22-24 hours. You can rise it for less, I would say for 17 hours, but the taste will change- so try it out.


You need to heat your oven to the max and in it a cast iron pan / Dutch oven. OK, so take the dough out of the container on a surface on which you have put some flour. Tap it a bit gently to make it a bit flat, than fold the top and bottom part to the middle and do the same with the left and right side. Turn the dough around and wait till the oven reaches the max temperature. You probably want to use a loaf tin. When you put the dough into the tin, flip it so the bottom part of the dough turns upwards. Put the tin into the Dutch oven and bake it covered for 30 minutes and uncovered for 10-15 minutes more. Its good to be present at the last 10 minutes, as it depends on your oven when the bread will be ready. It should be golden brown with some yellow almost slightly orange parts and also dark brown and a few little black parts as well. But you don’t want it to be burned of course.  Once you take it out wrap into a kitchen towel and leave it for some 30 minutes or so – to cook a bit more, but soft and slow. The bread will smell delicious, and when broken it will have quite some holes. The crust will be really crunchy. You can start trying different flour combinations, many of them will work just fine.

We like to think of it as bread that likes to be eaten in Australia with with fresh Tasmanian Salmon, in the Mediterranean with Olive oil and anchovies and in the Caribbean with Adobo marinated and slow cooked pork. Today’s pirates would eat it like crazy with pure salt, imported Kewpie mayo, oil, and beer. When celebrating they would top it with marinated mussels like we do.

As you can see bellow depending on the oven you use, the time you raise the dough and the water content in it the results in crust, taste and consistency of the dough will vary.

Lipstick and Bread bread was recently part of the Food Futures exhibition at the Brisbane Museum!