Brazil Nut Free Classic Dutch Oven Bread

Total time9 hr

Prep time15 min

Cook time45 min

Brazil Nut 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 recipe delivers that bakery-worthy result with almost embarrassing ease. The ingredient list is about as short as it gets — flour, yeast, salt, and water — so there is absolutely nothing hiding in here that could cause concern for anyone avoiding tree nuts or specific allergens. The magic is in the long, slow rise, which develops a complex, slightly tangy flavor without any extra effort on your part. You simply stir the dough together the night before, let time do the heavy lifting, and wake up to a bubbly, ready-to-shape mass that practically bakes itself. The covered Dutch oven traps steam in the first phase of baking, giving you that shattering crust and open, chewy crumb that store-bought loaves can never quite replicate. Patience is the only real skill required — especially that final hour of cooling, which keeps the interior from turning gummy when you slice in. Once you taste a warm slab of this with butter, it will be very hard to go back to anything wrapped in plastic.

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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