Pistachio 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. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, no special equipment or technique required. The long, slow fermentation does all the heavy lifting, developing deep flavor and that signature open crumb without a single minute of kneading. Baking it inside a preheated Dutch oven traps steam in the early stages, giving you a shatteringly crisp, mahogany crust that looks like it came from a serious artisan bakery. For anyone navigating nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there are no hidden blends or specialty products that might carry cross-contamination risks. Just be sure to let the loaf cool fully before slicing; that resting hour is what turns the interior from gummy to gloriously chewy and sliceable. Once you taste it, store-bought bread is going to have a hard time competing.
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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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