Turmeric Free Classic No-Knead Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch 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, developing complex flavor through a long, slow fermentation rather than any fancy technique. The covered bake traps steam in the early stages, giving you that bakery-style crust and an open, chewy crumb without a single exotic spice in sight. For anyone navigating a sensitivity to turmeric, this recipe is a genuine relief — no blends, no seasonings, no hidden golden hues, just pure, honest bread. The hardest part is honestly waiting the full hour before you slice into it, but that patience pays off in a loaf that holds its structure beautifully and tastes incredible with nothing more than good butter.
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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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