Nutmeg Free Classic No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven when all you did the night before was stir four ingredients together. This recipe strips bread-making down to its bare essentials — flour, yeast, salt, and water — so there is absolutely nothing hidden in the mix to worry about. For anyone navigating spice sensitivities, store-bought loaves can be a minefield of unexpected seasonings, but this one is completely transparent from start to finish. The long, slow overnight rest does all the heavy lifting, developing a complex, tangy flavor and an open, chewy crumb that rivals anything from a bakery. A screaming-hot Dutch oven creates that signature blistered crust with a deep mahogany color and a satisfying hollow knock when you tap the bottom. The hardest part is honestly waiting the full hour before slicing so the crumb has time to set properly. Once you make this, it is very difficult to go back to anything wrapped in plastic from a grocery shelf.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!