Chicken 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 makes that moment completely achievable at home. The ingredient list is beautifully short — just flour, instant yeast, kosher salt, and warm water — so there is nothing hidden here, no mystery additives, and absolutely no animal proteins to worry about. The magic happens during a long, slow rest of 8 to 18 hours, where time does all the work that kneading would normally do, developing a complex, slightly tangy flavor and an open, chewy crumb. Baking the dough covered traps steam inside the Dutch oven, which is what gives the crust that audible crackle and deep golden color you usually only find at a good bakery. The one rule worth following is patience after the bake — letting the loaf cool for a full hour on a wire rack means every slice will be perfectly set rather than gummy in the middle. Whether you tear into it with olive oil, pile it with toppings, or just eat it warm with butter, this is the kind of bread that makes the whole house smell incredible and disappears fast.
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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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