Citric Acid Free Dutch Oven No-Knead Artisan Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this recipe delivers exactly that with just four humble ingredients. For anyone navigating a citric acid sensitivity, store-bought bread can be a minefield — many commercial loaves and even some artisan-style products sneak in citric acid as a preservative or dough conditioner. This recipe sidesteps all of that entirely, relying on nothing but bread flour, instant yeast, kosher salt, and warm water to build real flavor the old-fashioned way. The long overnight rest does the heavy lifting, allowing the dough to develop a complex, slightly tangy depth without any additives whatsoever. Baking it covered traps steam inside the Dutch oven, which is what gives the crust that dramatic blistered exterior and keeps the interior open and chewy. The only real skill required is patience — the dough is intentionally sticky and shaggy, and that is completely by design. Once you pull it from the rack and hear that hollow knock on the bottom, you will understand why this method has such a devoted following.
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Learn more →Ingredients
8 servings
- 3 cups bread flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a plate and let the dough rest at room temperature for 8–12 hours (overnight is ideal), until the surface is dotted with bubbles and the dough has roughly doubled in size.
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