Spice 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 delivers that bakery-worthy result with almost embarrassing ease. The ingredient list is about as stripped-down as bread gets — flour, yeast, salt, and water — which makes it a natural fit for anyone avoiding spices, seasonings, or any of the hidden flavor additives that sneak into store-bought loaves. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb without a single herb or spice in sight. Baking it covered traps steam inside the Dutch oven, giving you that blistered, crackly crust that shatters when you slice into it. The only real patience required is letting the loaf cool on the rack before cutting — skip that step and you'll end up with a gummy interior, so resist the urge. Once it's fully cooled, you've got a versatile, deeply flavorful bread that proves you don't need a single seasoning to make something truly spectacular.
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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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