Turmeric 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 that bakery-level result with almost embarrassing ease. The ingredient list is about as stripped-down as bread gets — flour, yeast, salt, and water — so if you need to avoid turmeric or any of the spice blends that sneak it in, this recipe is a natural fit with zero substitutions required. The magic here is time: a long, slow overnight rest lets the dough develop deep flavor and an open, chewy crumb without any complicated technique. Folding the dough a few times before shaping builds just enough structure to give you that gorgeous ear when the scored top splits open in the oven. Baking covered traps steam and creates the kind of shatteringly crisp crust that usually only comes from a professional deck oven. The hardest part of the whole process is genuinely waiting the full hour before you slice into it, but the reward — a custardy interior and a crust that shatters at the knife — is absolutely worth it.

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