Capsaicin Free Classic No-Knead Bread
There is something almost magical about pulling a crackling, mahogany-crusted loaf out of a Dutch oven when you started with nothing more than flour, yeast, salt, and water. For anyone avoiding capsaicin, homemade bread is one of the safest and most satisfying things you can bake — no spice blends, no seasoning packets, no label-reading required. This recipe keeps things beautifully simple: four plain ingredients come together in minutes, then time does all the heavy lifting during a long, slow rise that develops deep, complex flavor without any heat. The Dutch oven traps steam during the first bake, giving you that shattering crust and open, chewy crumb you'd expect from a serious artisan loaf. Scoring the top before it goes in lets the bread bloom dramatically in the oven, so it looks as impressive as it tastes. The hardest part is genuinely waiting the full hour before you slice into it — but that patience pays off in a crumb that holds together cleanly and a crust that stays crisp. Once you've made it, buying a loaf at the store starts to feel like a step backward.
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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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