No-Knead Rustic Sourdough 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 sourdough bread with a crisp crust and tender crumb, perfect for beginners aiming for artisan-style bread at home. This French-inspired no-cook recipe, ready in about 60 minutes, pairs all-purpose flour, active sourdough starter, warm water 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 bowl, combine 3 cups all-purpose flour, 1/2 cup active sourdough starter, 1 1/4 cups warm water, and 1 1/2 tsp salt. Stir with a wooden spoon until a shaggy dough forms.
  2. Step 2: Cover the bowl loosely with plastic wrap and let it rest at room temperature for 12-18 hours, until the dough is bubbly and doubled in size.
  3. Step 3: Lightly flour a work surface and turn the dough out onto it. Fold the dough over itself 2-3 times to shape into a ball, then cover with a kitchen towel and rest for 30 minutes.
  4. Step 4: Preheat oven to 450°F and place a heavy Dutch oven with lid inside to heat for 30 minutes.
  5. Step 5: Carefully remove the hot Dutch oven and sprinkle 1 tbsp cornmeal inside. Place the dough ball seam side down into the pot, cover with the lid, and bake for 30 minutes.
  6. Step 6: Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp. Transfer bread to a wire rack to cool before slicing.

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