No-Knead Rustic Artisan Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple no-knead bread with a golden crust and airy crumb, perfect for any table. This French-inspired no-cook recipe, ready in about 60 minutes, pairs all-purpose flour, warm water (about 110°F), active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 French cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1 tsp salt, and 1/4 tsp active dry yeast. Stir well.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F) and 1 tbsp olive oil, stirring with a wooden spoon until a shaggy dough forms.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough ferment at room temperature for 12 to 18 hours, until bubbly and doubled in size.
  4. Step 4: Lightly flour a work surface and gently turn the dough out. Shape it into a round loaf by folding edges underneath, handling gently to preserve air bubbles.
  5. Step 5: Place the dough seam-side down on a parchment-lined baking sheet, cover with a towel, and let rise for 1 hour.
  6. Step 6: Preheat oven to 450°F with a heavy covered Dutch oven inside for at least 30 minutes.
  7. Step 7: Carefully transfer the dough with parchment into the hot Dutch oven, cover, and bake for 30 minutes.
  8. Step 8: Remove the lid and bake an additional 10-15 minutes until the crust is deep golden and crisp.
  9. Step 9: Cool on a wire rack before slicing.

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