Chicken 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 beautifully minimal — flour, instant yeast, kosher salt, and warm water — so there is nothing to second-guess and no hidden animal-derived additions to track down. A long, slow rest of up to 18 hours does all the heavy lifting, developing a complex, slightly tangy flavor that tastes like it came from a serious bakery. The Dutch oven traps steam during the first bake, giving the loaf that blistered, artisan crust that shatters when you slice into it, while the interior stays open and chewy. Scoring the top before the lid goes on is a small step that makes a big visual difference, and watching the oven spring happen through the glass is genuinely exciting. The hardest part of the whole process is waiting the full hour after baking before you cut in, but that patience pays off in a crumb that holds together beautifully for sandwiches, toast, or just torn apart at the table with good olive oil.
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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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