Carrageenan Free Classic No-Knead Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, developing flavor and structure through a long, slow rest rather than any serious effort on your part. For anyone navigating carrageenan concerns, store-bought bread can be a minefield of additives and emulsifiers hiding in the ingredient list, so baking your own is genuinely the cleanest solution. This recipe keeps things completely straightforward: nothing processed, nothing stabilized, nothing you'd need to look up on a label. The Dutch oven does the heavy lifting by trapping steam during the first bake, giving you that bakery-style crust and an open, chewy crumb that slices beautifully. Just be patient and let the loaf cool fully before cutting — the inside is still finishing its work on the rack, and the wait is absolutely worth it.
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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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