Ginger Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of the oven knowing you made it with nothing but flour, yeast, salt, and water. For anyone navigating a sensitivity to ginger, bread can actually be a minefield — store-bought loaves and artisan bakery options sometimes sneak in unexpected spices or share equipment with flavored breads. This recipe keeps things beautifully stripped back, so you know exactly what is going into every slice. The long, slow overnight rest does all the heavy lifting, developing a complex, tangy flavor and an open, chewy crumb without a single minute of kneading. Baking it inside a preheated Dutch oven traps steam and creates that shatteringly crisp, deep mahogany crust you usually only find at a proper bakery. Let it cool fully before you slice — the crumb is still setting as it rests, and the patience pays off in a cleaner cut and better texture. Once you have made this, it is very hard to go back to anything wrapped in plastic.
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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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