No-Knead Rustic French Country 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 loaf with a crisp crust and open crumb, perfect for sandwiches or alongside soups. This French-inspired no-cook recipe, ready in about 65 minutes, pairs all-purpose flour, active dry yeast, salt 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: 20 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 bowl, whisk together 3 cups all-purpose flour, 1/4 tsp active dry yeast, and 1 1/4 tsp salt.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F) and stir using a wooden spoon until a shaggy dough forms; the dough will be sticky and wet.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until bubbly and doubled in size.
  4. Step 4: Lightly flour a work surface and carefully scrape the dough onto it. Fold the dough over itself once or twice, then shape it into a ball.
  5. Step 5: Place a large Dutch oven with its lid in the oven and preheat to 450°F for 30 minutes. Meanwhile, sprinkle 1 tbsp cornmeal on a piece of parchment paper.
  6. Step 6: Carefully transfer the dough ball onto the parchment paper and lower it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  7. Step 7: Remove the lid and bake for an additional 15 minutes until the crust is golden brown and crisp. Cool on a wire rack before slicing.

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