Black Pepper Free Classic No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven when all you did the night before was stir four ingredients together. This recipe is beautifully stripped back — just flour, instant yeast, kosher salt, and water — which means there is absolutely nothing hidden in the ingredient list to worry about. For anyone avoiding black pepper, that simplicity is a genuine relief, since so many artisan-style breads and seasoned loaves sneak it in without a second thought. The long, slow overnight rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb that tastes like it came from a serious bakery. Baking it covered in a preheated Dutch oven traps steam and gives you that dramatic, blistered crust with a deep mahogany color — no special equipment or technique required beyond patience. The hardest part is honestly waiting the full hour before you slice into it, but the reward is a loaf with a shattering crust and a soft, airy interior that is perfect for everything from butter and jam to a hearty sandwich.
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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 water, room temperature
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Add the water and stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and wet; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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