NO KNEAD French Bread Recipe

I recently tried my No Knead French Bread Recipe. I combined 3 cups all-purpose flour, 1 1/2 cups 110°F water, salt and a pinch of active dry yeast in my food processor to whip up this fast masterpiece. The crackly crust and soft, creamy interior left me smiling broadly indeed.

I recently tried out a NO KNEAD French Bread Recipe that totally blew my mind. I know it sounds too good to be true but trust me, using 3 cups all-purpose flour, 1 1/2 cups warm water, a bit of salt and just 1/4 teaspoon active dry yeast, and finishing off with a little extra flour or cornmeal for dusting made it super easy.

I used my food processor for 45 seconds and got a dough that’s just perfect. The process is fast and the bread came out with a crackly crust and soft, creamy inside.

I’ve been on the hunt for a quick crusty bread recipe that doesn’t take forever and this one definitely fits the bill. It reminds me of the best baguette recipe I ever tried, yet it’s a country French bread style that’s perfect when you wanna impress without any fuss.

You gotta try it out!

Why I Like this Recipe

I like this recipe because it lets me whip up bread really fast. I mean, the food processor does almost all the work, and I have dough ready in less than a minute. I love that I dont need to spend forever kneading by hand which is perfect when im in a hurry.

I really dig that the bread comes out with a crackly crust and a soft, creamy inside. Every time I bite into it, I get that awesome mix of textures that you usually only get in professional bakeries.

I also appreciate how simple the ingredients are; I usually already have everything at home. This recipe feels super accessible and perfect for when i want that fresh, homemade bread without too much fuss.

It’s honestly one of my favorite recipes because it feels both quick and rewarding, making it a go-to whenever I need a tasty treat for lunch or dinner.

Ingredients

• All-purpose flour provides carbohydrates vital for energy.
• It also contributes proteins that build gluten structure nicely.
• Warm water activates yeast and hydrates dough uniformly.
• Salt enhances flavor, balances fermentation, and strengthens dough overall.
• Active dry yeast creates bubbles forming the bread’s airy texture.
• Dusting flour or cornmeal stops sticking while adding a crunchy crust.
• The mixture’s natural fermentation yields a tangy flavor reminiscent of rustic bakeries.
• A slow rise technique develops a rich, complex taste in crusty bread.
• Simple ingredients unite to create a homemade loaf bursting with flavor.
• Enjoy crafting a simple, authentic French bread experience.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 1 1/2 teaspoons salt
• 1/4 teaspoon active dry yeast
• Extra flour or cornmeal for dusting your work surface

How to Make this

1. First break out your food processor and put in 3 cups of all purpose flour, 1 1/2 teaspoons of salt and 1/4 teaspoon of active dry yeast then pour in 1 1/2 cups of warm water (about 110°F) and pulse for around 45 seconds until a sticky dough forms.

2. Take the dough out on a floured work surface (or sprinkle some cornmeal) to prevent sticking.

3. With clean hands, gently shape it into a rough ball, try not to overwork the dough.

4. Cover the dough with a damp cloth and let it rest in a warm spot for about one hour until it has nearly doubled in size.

5. Once risen, press the air out gently then shape the dough into a loaf shape or even a baguette form if you prefer.

6. Dust a baking sheet with extra flour or cornmeal and place your shaped dough onto it.

7. Preheat your oven to 450°F; if you can, put an oven safe pan with water to create a steamy environment which helps form a crackly crust.

8. Use a sharp knife to make a few diagonal slashes on the top of the dough so it can expand while baking.

9. Pop the bread into the preheated oven and bake for 20 to 25 minutes until the crust is deep golden and it sounds hollow when tapped.

10. Let the loaf cool on a wire rack before slicing, enjoy your soft and creamy inside with a crackly crust that is just delicious.

Equipment Needed

1. Food processor – this is key for mixing the flour, salt, yeast, and water together quickly.
2. Measuring cups and measuring spoons – you gotta be accurate with the amounts of flour, water, salt, and yeast.
3. A floured work surface (or one dusted with cornmeal) – helps in shaping the dough without it sticking.
4. A clean, damp cloth – used to cover the dough while it rests so it can properly rise.
5. Baking sheet – where you place your shaped dough before it goes into the oven.
6. Oven-safe pan – if you can, use one filled with water to create a steamy environment for a better crust.
7. Sharp knife – this is for making diagonal slashes on the dough so it can expand properly in the oven.
8. Oven – preheated to 450°F for baking.
9. Wire rack – necessary for cooling the bread evenly after baking.

FAQ

NO KNEAD French Bread Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you can try using bread flour for a bit more structure in the bread
• If warm water isn’t available at 110°F, you can use lukewarm milk diluted with water to a similar temperature for extra flavor
• You can swap regular salt with sea salt but use a bit less since it’s a tad more salty than table salt
• If you only got instant yeast, use about 1/8 teaspoon less than the recipe calls for, cause it’s a bit stronger than active dry yeast
• Instead of extra flour or cornmeal for dusting, you might use semolina flour if you want an added crunch on the crust

Pro Tips

1. Make sure your water is right around 110°F so your yeast gets activated, cause water too hot or too cold can really mess up your dough.

2. When you work with the dough, be gentle and use plenty of flour or cornmeal on the work surface so it doesn’t stick; overworking it could ruin that soft texture.

3. Let the dough rest in a warm spot covered with a damp cloth for about an hour. This really helps it rise nicely and keeps it from drying out.

4. When you bake it, placing a pan of water in the oven helps create steam which forms that awesome crackly crust on your bread.