Hazelnut 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 accessible to just about anyone. The ingredient list is beautifully minimal — flour, instant yeast, kosher salt, and warm water — so there is zero guesswork about hidden nut-based oils or cross-contaminated specialty flours that can sneak into store-bought artisan loaves. The magic here is time: a long, slow rest of up to 18 hours develops a complex, chewy crumb and a blistered crust that tastes like it came from a serious bakery. Folding the sticky dough just a few times before shaping is all the effort required, and the Dutch oven traps steam during baking to create that signature crackly exterior. Scoring the top with a single confident slash lets the loaf bloom and expand in the oven in the most dramatic, satisfying way. The hardest part is genuinely waiting the full hour before slicing — but that patience is rewarded with a clean, set crumb that holds together beautifully. Whether you are toasting thick slabs for breakfast or tearing into it alongside a bowl of soup, this is the kind of bread that makes your kitchen feel like home.
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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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