High Fructose Corn Syrup Free Classic No-Knead Bread

Total time16 hr

Prep time10 min

Cook time50 min

High Fructose Corn Syrup Free Classic No-Knead Bread

There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a Dutch oven, especially when you made it with just four ingredients you can actually pronounce. Store-bought bread is one of the sneakiest places high fructose corn syrup hides, tucked into ingredient lists alongside dough conditioners and preservatives you never asked for. This recipe sidesteps all of that entirely — nothing but flour, instant yeast, kosher salt, and water, which means you know exactly what is going into every slice. The long, slow overnight rest does all the heavy lifting, developing a complex, slightly tangy flavor that most people associate with artisan bakeries rather than their own kitchen counter. When it comes out of the oven, the crust shatters beautifully and the interior is open and chewy in the best possible way. It is the kind of bread that makes a simple bowl of soup feel like a proper meal, and it is genuinely hard to believe how little effort is involved.

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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