Nitrate & Nitrite 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 accessible to just about anyone. With only four ingredients — flour, instant yeast, kosher salt, and water — there is nothing hiding in this dough, which makes it a genuinely clean choice for anyone avoiding preservatives and curing agents commonly found in processed or packaged breads. Store-bought loaves can be a minefield of additives you never asked for, so baking your own is one of the simplest ways to take back control of what goes on your table. The long, slow rise does all the heavy lifting, developing a complex, tangy flavor and an open, chewy crumb without any shortcuts or chemical assists. That long fermentation also builds the kind of blistered, mahogany crust that most people assume requires professional equipment or serious skill. The Dutch oven traps steam in the early bake, mimicking a bakery deck oven and giving you that dramatic, crackling exterior. Let it cool fully before slicing and you will be rewarded with a loaf that is every bit as good as anything you could buy — and you know exactly what went into it.
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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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