Soy Free Classic No-Knead Bread
There is something almost magical about pulling a crackling, mahogany-crusted loaf out of a Dutch oven when you started with nothing but flour, water, yeast, and salt. That short ingredient list is exactly what makes this bread so trustworthy — no fillers, no additives, and absolutely nothing to second-guess for anyone avoiding soy. Store-bought bread can be a minefield of unexpected ingredients, so baking your own from scratch is genuinely the cleanest solution. The long, slow overnight rest does all the heavy lifting, developing deep flavor and an open, chewy crumb without a single minute of kneading. Baking it covered in a preheated Dutch oven traps steam and mimics a professional bread oven, which is what gives you that blistered, shatteringly crisp crust. The hardest part is honestly waiting the full hour after it comes out before you slice into it — but the reward is a loaf that rivals anything from a serious bakery.
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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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