Lactose Free Classic No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven when you started with nothing more than flour, yeast, salt, and water. This recipe is naturally free of any dairy — no butter, no milk, no whey hiding in the ingredient list — so it works beautifully without a single substitution or swap. The long, slow fermentation does all the heavy lifting, developing a complex, tangy flavor and an open, chewy crumb that rivals anything you'd find at a bakery. That blistered, mahogany crust forms because the Dutch oven traps steam during the first bake, mimicking a professional bread oven right on your kitchen counter. The hardest part is honestly waiting the full hour before you slice into it, but that rest is what gives you clean cuts and a perfectly set interior. Whether you're toasting thick slabs for breakfast or tearing off hunks alongside a bowl of soup, this loaf delivers serious satisfaction with almost no active effort required.
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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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