Rice 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. Four humble pantry ingredients — flour, instant yeast, kosher salt, and warm water — come together into a shaggy dough that practically builds its own structure overnight while you sleep. The long, slow fermentation is where the magic happens, developing a complex, slightly tangy flavor and an open, chewy crumb that rivals anything from a bakery case. Baking it covered traps steam in the early stages, giving you that blistered, audibly crunchy crust, while the final uncovered stretch deepens the color to a rich, burnished brown. For anyone navigating a rice-free lifestyle, this loaf is a straightforward win — every ingredient is exactly what it says it is, with no hidden grains or fillers to second-guess. The parchment sling trick makes transferring the dough into that blazing-hot pot feel far less terrifying than it sounds, and the internal temperature cue takes all the guesswork out of knowing when it's truly done. Give it the full cooling hour before you slice — the wait is genuinely worth it.
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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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