No-Knead French Bread

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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John Mitzewich
Updated 05/09/21
Bread loaves

Maciej Frolow / Stockbyte / Getty Images
Prep: 10 mins
Cook: 55 mins
Rising Time: 13 hrs 30 mins
Total: 14 hrs 35 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
181 Calories
1g Fat
38g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 181
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 269mg 12%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 2mg 12%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've never tried a no-knead bread recipe before, this is a great one to start with. It does have to rise overnight, but the crusty French-style bread is so good, it's worth the wait! You'll be surprised how simple this bread recipe really is.

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Ingredients

  • 1 1/2 cup plus 1 tablespoon lukewarm water

  • 1/4 teaspoon dry active yeast

  • 1 1/4 teaspoons salt

  • 3 cups all-purpose flour, more as needed

  • 1 cup cornmeal, more as needed

Steps to Make It

  1. Gather the ingredients.

  2. Add the water, yeast, salt, and flour into a mixing bowl. Using a spatula or wooden spoon, stir well to form a wet, very sticky dough. Do not try to knead with your hands, as it is too sticky to handle.

  3. Once mixed, cover the bowl with a towel, and leave at room temperature for 12 to 16 hours.

  4. Flour a work surface well; using a spatula scrape the bubbly dough on to the flour.

  5. Flour your hands and pat down into a square shape.

  6. Fold each corner to the center, and flip the dough over so the folds are facing down.

  7. Shape into a round loaf.

  8. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough may stick unless you put a good amount on the pan.

  9. Transfer loaf to the baking sheet, folds facing down. Sprinkle the top with flour.

  10. Place a clean, dry, floured towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot.

  11. Position two racks in the oven on the center and bottom racks. Place a pie pan half-filled with water on the bottom rack and preheat to 425 F.

  12. Remove the towel, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife.

  13. Bake on the center rack for 50 to 55 minutes.

  14. Allow to cool on a rack before slicing.