No-Yeast Sourdough-Inspired 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 crusty, tangy artisan loaf made without yeast, using natural fermentation techniques to develop flavor and texture. This Mediterranean-inspired recipe (vegetarian), ready in about 65 minutes, layers all-purpose flour, warm water, active sourdough starter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. 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 Mediterranean 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 and 1 1/2 tsp salt. Add 1/2 cup active sourdough starter and 1 1/4 cups warm water (110°F) gradually while stirring with a wooden spoon until a shaggy dough forms.
  2. Step 2: Cover the bowl loosely with a clean kitchen towel and let it rest at room temperature for 12-16 hours until the dough has doubled in size and is bubbly on the surface.
  3. Step 3: Lightly flour a work surface and gently fold the dough over itself 3-4 times to build structure, then shape it into a round loaf.
  4. Step 4: Place the loaf on a parchment-lined baking sheet dusted with 1 tbsp cornmeal, cover loosely, and let rise for another 1-2 hours until puffy.
  5. Step 5: Preheat the oven to 450°F and place a Dutch oven or heavy covered pot inside to heat for 30 minutes.
  6. Step 6: Carefully transfer the dough with the parchment paper into the hot pot, 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 deep golden and crisp.
  8. Step 8: Cool the bread completely on a wire rack before slicing to allow the crumb to set.

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