No Knead Country Loaf Recipe

This rustic no-knead country loaf is a classic artisan-style bread with a crisp crust and open crumb. Made with Wild Hive Bread Flour 00 and proofed in a banneton basket, the dough develops structure naturally during a long fermentation, producing excellent flavor and texture without kneading.

A light coating of cornmeal adds a traditional rustic finish and helps prevent sticking during baking.

This loaf is built on the same foundational no knead dough used in our original no-knead bread recipe. By proofing the dough in a banneton and shaping it more deliberately, the same simple formula produces a beautiful country-style loaf with improved structure and presentation.

View or print recipe HERE

Why This Recipe Works

No knead bread relies on time rather than mechanical mixing to develop gluten. In this recipe:

  • Wild Hive Bread Flour 00 provides strong gluten development with its 14% protein content

  • A long fermentation allows the dough to strengthen naturally

  • Banneton proofing helps the dough maintain shape and structure

  • Cornmeal adds a rustic texture and prevents sticking

The result is a well-structured artisan loaf with a crisp crust and soft interior.

Because the recipe uses the same base formula as our original no knead bread, it’s a great way to practice shaping and handling dough while still keeping the process simple.

About Wild Hive Bread Flour 00

Wild Hive Bread Flour 00 is freshly milled and designed for strong gluten development in artisan breads. With a protein content of about 14%, it provides the strength needed for high-hydration doughs while still producing a tender crumb.

This makes it especially well suited for rustic breads like country loaves, ciabatta, and pizza dough.

**Pics and video coming soon*