Almond Free Dutch Oven No-Knead Bread

There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short and clean. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, developing deep flavor and an open, chewy crumb without a single minute of kneading. The long, slow fermentation does all the heavy lifting, so by the time you shape and bake, the hard work is already done. For anyone navigating nut allergies, this recipe is refreshingly straightforward — no specialty flours, no almond meal, no nut-based add-ins that can sneak into artisan-style breads at the bakery or grocery store. The Dutch oven traps steam during the first bake, mimicking a professional bread oven and giving you that blistered, crackly crust you'd normally only find at a fancy bakery. Patience is the only real skill required — the dough needs its rest, and so does the finished loaf before you slice into it. Once you hear that hollow knock on the bottom and catch the smell coming off the rack, waiting that final hour will feel like the hardest part of the whole process.

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