Caffeine Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when you know exactly what went into it. This recipe relies on just four pantry staples — flour, yeast, salt, and water — so there is nothing hidden, nothing processed, and absolutely nothing that would sneak caffeine into your day. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor that tastes like it came from a serious bakery. That blistered, mahogany crust gives way to an open, chewy crumb that is genuinely hard to stop tearing into. Scoring the top before it goes into the oven lets steam escape in just the right way, giving you that dramatic split and rustic look without any special equipment beyond a sharp knife. The one-hour cooling window is worth every minute of patience — slice too early and you lose that perfectly set crumb. Whether you are toasting thick slabs for breakfast or building a serious sandwich, this loaf delivers every single time.
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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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