Cinnamon 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 stripped back — flour, yeast, salt, and water — which means there is absolutely nothing here to trigger a sensitivity to warming spices like cinnamon that sneak into so many artisan-style breads and spice blends. A long, slow fermentation does all the heavy lifting, developing complex flavor and that signature open crumb without a single minute of kneading. The Dutch oven traps steam during the first bake, giving you a bakery-worthy crust that shatters when you slice into it. Letting the loaf cool fully on a wire rack is the hardest part, but it ensures the interior sets up perfectly rather than turning gummy. This is the kind of bread that makes a simple bowl of soup feel like a proper occasion.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!