Seed Oil 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 and clean. Four pantry staples — flour, yeast, salt, and water — are all it takes, which means there is absolutely nothing hiding in this bread that shouldn't be there. For anyone avoiding industrially processed seed oils, store-bought loaves can be a minefield of soybean, canola, or sunflower oil tucked into the ingredient list, but this recipe sidesteps all of that entirely. The long, slow fermentation does the work that kneading usually would, developing a complex, slightly tangy flavor and an open, chewy crumb that rivals anything from a bakery. The Dutch oven traps steam during the first bake, giving you that blistered, artisan crust that shatters when you slice into it. Patience is the only real skill required — the dough rests overnight, and the finished loaf needs a full hour to cool before you cut it, but every minute of waiting is worth it.

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