Mushroom Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Just flour, yeast, salt, and water come together into a dough that practically builds itself — a long, slow rest does all the heavy lifting so you never have to knead a thing. The result is a loaf with a shatteringly crisp crust and an open, chewy crumb that rivals anything from a bakery counter. For anyone navigating a diet that rules out fungi-based ingredients, this recipe is naturally in the clear — every single component is a pantry staple with zero hidden extras to worry about. The two-stage rise develops deep, complex flavor that makes each slice taste far more involved than the minimal effort suggests. Let it cool fully before cutting, and you will be rewarded with clean slices and a crumb that holds together beautifully for toast, sandwiches, or just torn apart alongside a bowl of soup.
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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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