Pecan Free Classic No-Knead Bread
There is something almost magical about pulling a bakery-worthy loaf out of your own oven, especially when the ingredient list is this short. Just flour, yeast, salt, and water come together in a shaggy, no-fuss dough that does most of the work while you sleep — no mixer, no kneading, no stress. The long, slow rise develops deep flavor and an open, chewy crumb that you simply cannot fake with shortcuts. Baking it inside a preheated Dutch oven traps steam in the early stages, which is exactly what gives the crust that shattering, mahogany crackle you'd expect from a serious artisan bakery. For anyone navigating tree nut concerns, this recipe is as clean as it gets — four pantry staples, zero hidden extras, and no reason to second-guess the label. The hardest part is honestly waiting the full hour before you slice into it, but that patience pays off in a crumb that holds together beautifully for sandwiches, toast, 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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