Barley Free Dutch Oven No-Knead Bread
There is something deeply satisfying about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, and this no-knead method makes that moment accessible to just about anyone. The ingredient list is refreshingly short — all-purpose flour, instant yeast, kosher salt, and warm water — which means there is no guesswork about hidden grains sneaking in through a long list of additives or specialty blends. A long, slow rest of 8 to 18 hours does all the heavy lifting that kneading would normally handle, developing a chewy, open crumb and that signature blistered crust without any special equipment or technique. You simply fold the dough a few times, shape it into a round, and let the preheated Dutch oven trap steam to mimic a professional bread oven. The result is a deep mahogany crust that shatters when you cut into it and a soft, airy interior that is genuinely hard to believe came from four ingredients. Cooling the loaf for a full hour before slicing is the hardest part, but it is worth every minute for a clean, perfect crumb.
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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 warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the 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 8–18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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