Sesame 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. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, developing deep flavor and an open, chewy crumb without a single minute of kneading. For anyone navigating sesame concerns, this recipe is a genuine relief: no tahini, no sesame oil, no seeds on top, and no reason to squint at a label. The long, slow fermentation does all the heavy lifting, so by the time you shape and bake, the dough is airy, bubbly, and ready to perform. Baking it covered traps steam inside the pot, giving you that bakery-style crust that shatters when you slice into it. Cooling the loaf on a wire rack for a full hour before cutting is the hardest part — but it's 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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