Turkey 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 into a dough that practically builds itself overnight, developing deep flavor and an open, chewy crumb through a long, slow fermentation. The Dutch oven does the heavy lifting during baking, trapping steam to create that shatteringly crisp, mahogany crust you usually only find at artisan bakeries. No animal proteins, no meat-based broths, no hidden additives — this loaf is as clean and straightforward as bread gets. The no-knead method means you spend about five minutes of actual hands-on time, then let patience do the rest. Scoring the top before it goes in the oven gives the loaf that gorgeous, rustic split that makes every slice look like it belongs in a magazine. Let it cool fully before cutting and you will be rewarded with a crumb that is tender, springy, and absolutely worth the wait.
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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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