Pecan Free Dutch Oven No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Just flour, instant yeast, kosher salt, and warm water come together into a shaggy dough that practically transforms itself overnight into something bakery-worthy. The long, slow rise does all the heavy lifting, so there is no kneading, no special equipment, and absolutely no stress involved. For anyone navigating nut allergies, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with none of the hidden surprises that can lurk in store-bought artisan loaves. The Dutch oven traps steam during the first bake, giving you that impossibly crisp, blistered crust with a soft, open crumb underneath. Scoring the top before it goes in lets the loaf bloom beautifully, and waiting that full hour before slicing is genuinely the hardest part. Once you make this once, it becomes the kind of recipe you find yourself starting on a Friday night just so Saturday morning smells incredible.
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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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