Hazelnut Free Dutch Oven No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven, especially when the ingredient list is this short and clean. Four pantry staples — flour, yeast, salt, and water — are all it takes, which means there is zero guesswork about hidden additives or cross-contamination from nut-based oils and flavorings that can sneak into store-bought breads. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor without a single minute of kneading. Baking the dough inside a preheated Dutch oven traps steam in the early stages, giving you that blistered, bakery-style crust that shatters when you slice into it. The open crumb inside stays soft and chewy — perfect for tearing apart while it is still warm or layering with your favorite toppings. Letting the loaf cool on a wire rack for a full hour before cutting is the hardest part, but it is what keeps the interior from turning gummy. Once you have made this, it is genuinely difficult to justify buying a loaf ever again.
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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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