Nightshade Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, and this no-knead method makes that moment completely achievable without any special equipment or advanced skills. The ingredient list is about as clean as it gets — just flour, yeast, salt, and water — which means there is nothing hiding in here that could cause a problem for anyone avoiding nightshades. That long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb that rivals anything from a bakery. The covered bake traps steam inside the Dutch oven, giving you that blistered, mahogany crust without a single spray or additive. Patience is really the only technique required: mix, wait, shape, and bake. Once you let the loaf cool fully before slicing — and yes, the full hour matters — you get clean cuts and a crumb that holds together beautifully for sandwiches, toast, or just torn apart at the table with good olive oil.
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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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