Mustard Free Dutch Oven No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, and this no-knead method makes that moment completely achievable at home. The ingredient list is about as short as it gets — flour, yeast, salt, and water — so there is zero guesswork about hidden condiments or spice blends sneaking into your bread. For anyone navigating a mustard sensitivity, store-bought loaves can be a minefield of ambiguous seasoning blends and shared production lines, but this one is entirely in your control from start to finish. The long, slow fermentation does all the heavy lifting, developing a complex, tangy flavor and an open, chewy crumb that rivals anything from a bakery. Baking it covered traps steam inside the Dutch oven, giving you that blistered, artisan crust without any special equipment beyond the pot itself. Let it cool the full hour before slicing — it is genuinely worth the wait, and the crumb will reward your patience with clean, even slices perfect for any topping you choose.
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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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