Eggless Dutch Oven No-Knead Artisan Bread

There is something almost magical about pulling a crackling, mahogany-crusted loaf out of a Dutch oven, especially when the ingredient list is just four pantry staples. Bread flour, instant yeast, kosher salt, and warm water come together into a shaggy dough that does most of its work overnight, developing deep, complex flavor without any effort from you. The long, slow fermentation is the secret — those 8 to 12 hours of rest build the structure and chew that most people associate with a professional bakery loaf. Because eggs play no role in traditional artisan bread anyway, this recipe is naturally free of them without any substitutions or workarounds required. The Dutch oven does the heavy lifting in the oven, trapping steam during the first bake to create that blistered, shattering crust and an open, airy crumb inside. Scoring the top before it goes in gives the loaf that gorgeous split that makes it look like it came straight from a boulangerie window. Just be patient and let it cool on the rack before you slice — the wait is genuinely the hardest part.

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