Xanthan Gum Free Classic Dutch Oven Bread

Total time9 hr

Prep time15 min

Cook time45 min

Xanthan Gum Free Classic Dutch Oven Bread

There is something deeply satisfying about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, and this no-knead bread delivers that bakery-worthy result with just four pantry staples. Many commercial breads and even some homemade recipes rely on additives and stabilizers to achieve their texture, but this loaf proves you need none of that — flour, yeast, salt, and water do all the heavy lifting on their own. The long, slow fermentation (anywhere from 8 to 18 hours) is where the magic happens, developing a complex, slightly tangy flavor and an open, chewy crumb that no shortcut can replicate. Baking it covered traps steam inside the Dutch oven, which gives the crust that gorgeous, blistered exterior before the lid comes off and the color deepens to a rich, burnished brown. The technique is almost entirely hands-off, making it a perfect weekend project — mix it the night before and bake it the next morning. Just be patient about that one-hour cooling window before you slice; the crumb is still setting, and the wait is absolutely worth it.

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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