Hazelnut Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of the oven, especially when the recipe asks almost nothing of you. This classic no-knead method relies on just four pantry staples — flour, instant yeast, salt, and water — so there is zero guesswork about hidden additives or cross-contamination from nut-based ingredients. The long, slow rise does all the heavy lifting, developing a complex, chewy crumb and that signature blistered crust without a single minute of kneading. Baking it inside a preheated Dutch oven traps steam in the early stages, which is exactly what gives the loaf its bakery-worthy, mahogany-brown shell. The result is a rustic round with an open, airy interior that tears beautifully and tastes incredible with just a smear of butter. Patience is really the only skill required here — and the hour you wait before slicing is genuinely the hardest part.
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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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