
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples β flour, yeast, salt, and water β come together into a dough that practically builds itself overnight while you sleep. For anyone navigating a citric acid restriction, this recipe is a genuine relief, because so many store-bought breads and commercial dough conditioners sneak in citric acid as a preservative or dough enhancer. Here, there is none of that to worry about. The long, slow fermentation does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb without any additives whatsoever. Baking it covered in a Dutch oven traps steam and produces that bakery-style crust that shatters beautifully when you slice into it. Just be sure to let it cool the full hour β the inside is still finishing its work even after it leaves the oven, and the patience is absolutely worth it.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more β10 servings




In a large mixing bowl, whisk together the flour, instant yeast, and 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 β about 1 minute. The dough will look rough and uneven; that is correct.
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
