Citric Acid Free Classic Dutch Oven Bread

Total time9 hr

Prep time15 min

Cook time45 min

Citric Acid 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 bread delivers exactly that kind of moment. With just four pantry staples — flour, instant yeast, kosher salt, and warm water — there is nothing hiding in this dough that could cause a reaction for anyone avoiding citric acid, which often sneaks into commercial breads as a dough conditioner or preservative. The long, slow fermentation does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb without any additives whatsoever. Baking it covered traps steam and creates that bakery-style crust that shatters when you slice into it, while the final uncovered stretch turns the exterior a deep, burnished brown. Because you are working from scratch with ingredients you can verify yourself, there is no guesswork about what went into the loaf. Let it cool fully on the rack before cutting — the wait is genuinely the hardest part, but the interior sets into something truly worth the patience.

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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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