Carrageenan 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 exactly that with just four pantry staples. For anyone navigating ingredient labels and avoiding additives like carrageenan — a common thickener and stabilizer found in many store-bought breads and dairy-adjacent products — baking from scratch is the cleanest solution around. Flour, instant yeast, kosher salt, and warm water are all you need, which means zero hidden stabilizers or emulsifiers to worry about. The magic here is time: a long, slow overnight rest lets the dough develop deep flavor and an open, chewy crumb without any kneading or special equipment beyond a Dutch oven. Baking it covered first traps steam to create that bakery-style crust, then the lid comes off to finish it to a deep, burnished brown. The result is a loaf with a shattering crust and a soft, airy interior that genuinely rivals anything you'd pay a premium for at an artisan counter. Let it cool fully before slicing — the wait is hard, but the payoff is absolutely worth it.
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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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