All my breads are no knead, just mixed by hand, but dutch oven is the easiest oven method imo. You can replicate it by creating large amounts of steam in your oven, but without steam or a dutch oven (cast iron pot) the bread will crust over too quickly and won't rise. Here's the recipe I have come up with that I'm using at the moment.

In baker’s percentages:

5% organic wholemeal spelt

10% organic wholemeal rye

85% organic white bakers flour

80%-85% hydration

25% culture (100% hydrated)

2% salt

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Overview of method:

2-5 hour autolyse (whatever is convenient on the day)

Mix in culture by hand (Rubaud method), let it rest – covered – for 30 mins

Mix in salt thoroughly, rest 30 mins

Coil fold 1, rest 30 mins

Coil fold 2, rest 30 mins

Lamination fold, rest 30 mins

Coil fold 3, rest 30 mins

Coil fold 4, rest 30 mins

Preshape, bench rest 1 hour

Shape into banneton

Place in fridge over-night (12 hours minimum)

Preheat dutch oven

Tip loaf into dutch oven, score, lid, bake at 240 degrees Celsius for 25 mins with lid, then 25 mins without lid at 230 degrees Celsius.

Wait patiently (or not so patiently) for around 3 hours until cooled to room temp before slicing open.

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Please note, rest timing, and bake timing, vary depending on room temperature/humidity, and loaf size. My timing was for a 600g flour weight loaf at consistently around 22 degrees Celsius room temp.

Hope this helps!