High Fructose Corn Syrup 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 about as clean as it gets — flour, yeast, salt, and water — so there is zero chance of hidden sweeteners sneaking in the way they do in so many store-bought breads and packaged mixes. High fructose corn syrup has a way of turning up in the most unexpected places on grocery shelves, which is exactly why baking your own loaf from scratch is such a smart move. The long, slow fermentation does all the heavy lifting here, developing a complex, tangy flavor and an open, chewy crumb without any added sugars to prop it up. Baking it covered traps steam inside the Dutch oven, giving you that shatteringly crisp crust that usually only comes out of a professional bakery. Let it cool fully before you slice — the wait is genuinely hard, but the texture of a properly rested crumb is worth every minute.
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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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