Pistachio 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 about as stripped-down as bread gets — flour, yeast, salt, and water — so there is zero guesswork about what went into your loaf. That simplicity is a genuine relief when you need to avoid cross-contamination from shared equipment or mystery blends at the bakery counter. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb without any kneading required. Baking it covered traps steam and gives you that bakery-style crust that shatters when you slice into it, then turns perfectly chewy as you chew through to the soft interior. Let it cool the full hour — it is genuinely worth the wait, and the crumb will reward your patience with clean, even slices.
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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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