BHA & BHT Free Classic Dutch Oven Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, and this no-knead method delivers that bakery-worthy result with almost zero effort. The ingredient list is about as clean as it gets — just flour, instant yeast, kosher salt, and warm water — which means you know exactly what is going into every slice without having to decode a commercial bread label. Many store-bought loaves rely on preservatives like BHA and BHT to extend shelf life, but when you bake from scratch with four simple pantry staples, none of that is part of the equation. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb that you simply cannot buy in a bag. Baking it covered traps steam for a blistered, crackly crust, and the final uncovered stretch deepens that gorgeous deep-golden color. Let it cool fully on a wire rack before you slice — the wait is genuinely the hardest part of this whole recipe.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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