MSG Free Classic No-Knead Bread
There is something almost magical about pulling a crackling, mahogany-crusted loaf out of a Dutch oven when you started with nothing but flour, yeast, salt, and water. That short ingredient list is exactly what makes this bread so reassuring — every single component is clean and straightforward, with zero hidden additives or flavor enhancers to worry about. The long, slow fermentation does all the heavy lifting, developing a complex, slightly tangy flavor that tastes like it came from a serious bakery. Baking it covered traps steam inside the Dutch oven, giving you that blistered, crackly crust and an open, chewy crumb without any special equipment beyond what most home kitchens already have. The dough is intentionally wet and shaggy, so don't be alarmed — just trust the process and let time work its magic overnight. Once it comes out of the oven, the hardest part is waiting the full hour before slicing so the interior can finish setting into those gorgeous, airy pockets. Sliced thick with good butter or torn straight from the loaf, this is honest, wholesome bread at its absolute best.
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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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