Celery Free Classic No-Knead Bread

There is something deeply satisfying about pulling a golden, crackling loaf out of a Dutch oven, especially when the ingredient list is this short and clean. Four pantry staples — flour, yeast, salt, and water — are all it takes to produce a bakery-worthy boule with a shatteringly crisp crust and an open, chewy crumb. For anyone navigating a celery allergy or sensitivity, store-bought artisan breads can be a minefield of undisclosed flavor additives and shared production lines, so baking your own is genuinely the safest and most delicious solution. The long, slow overnight fermentation does all the heavy lifting here, developing complex flavor without a single minute of kneading. Baking the dough covered in a preheated Dutch oven traps steam and mimics a professional bread oven, which is exactly what gives the crust that deep mahogany color and hollow-sounding bottom. The only real patience required is letting the finished loaf cool for a full hour so the crumb sets properly — skip that step and you'll regret it. Once you've made this once, it becomes the kind of recipe you keep on permanent rotation.

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