Seed Oil 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, especially when the ingredient list is this clean. Flour, yeast, salt, and water — that is genuinely all that goes into this bread, which means no hidden vegetable oils, no canola, no mystery fats of any kind. For anyone navigating the increasingly crowded world of store-bought loaves, where seed oils sneak into even the most "artisan-looking" options, baking your own is the only way to be truly sure. The long, slow overnight fermentation does the heavy lifting here, developing deep flavor and an open, chewy crumb without a single drop of added fat. Baking the dough covered in a preheated Dutch oven traps steam in the early stages, giving you that bakery-style crust that shatters when you slice into it. The technique is forgiving and almost entirely hands-off — a rough stir the night before, a quick fold in the morning, and the oven does the rest. Let it cool fully before you cut in, and you will be rewarded with a loaf that is genuinely hard to believe came from four ingredients.
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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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