Citrus 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 stripped-down as it gets — flour, yeast, salt, and water — which makes it a natural fit for anyone avoiding citrus in all its forms, including the zest, juice, and citric acid that sneaks into so many packaged breads. The real 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 bowl and a heavy pot. Baking it covered traps steam in the early stages, giving you that blistered, crackly crust that usually only happens in a professional oven. The final uncovered bake pushes the color to a rich, deep brown that looks genuinely impressive on a cutting board. Patience is the one non-negotiable — letting the loaf cool fully on a wire rack before slicing is what separates a clean, airy interior from a gummy disappointment. Once you've made it, store-bought sandwich bread is going to feel like a serious downgrade.
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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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