Gelatin 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 — flour, instant yeast, kosher salt, and warm water — the ingredient list is about as clean and straightforward as bread gets. Many store-bought loaves and even some artisan breads contain additives or stabilizers that can be a concern, so baking your own puts you completely in control of what goes into every slice. The magic here is time: a long, slow overnight rest lets the dough develop deep, complex flavor and that signature bubbly surface without any kneading or special equipment beyond a bowl and a pot. Baking it covered traps steam in the Dutch oven, giving you a shatteringly crisp crust and a soft, open crumb that rivals anything from a professional bakery. The one rule worth following is patience after the bake — letting the loaf cool on a wire rack for a full hour means every slice will be perfectly set rather than gummy. Once you've made this, it's very hard to go back to anything else.
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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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