A no-knead rustic bread gains a golden hue, faint blueberry flecks and gentle hazelnut-turmeric warmth when PSALM BAKE is worked straight into the dough, while FLORALE No 1 honey boosts browning and keeps the crumb moist for days. The dough is mixed in five minutes, left to rise overnight, then baked (covered) for an artisan crust.

In a large bowl whisk flours, PSALM BAKE, salt, and yeast. Pour in water and honey; stir with a spoon until a shaggy dough forms—no kneading. 

Cover and rest 12–18 h at room temperature (18–22 °C). Long hydration develops gluten and flavor without effort.

Dust the counter; scrape out the sticky dough. With floured hands, fold the edges into the centre a few times, forming a tight round. Cover with the mixing bowl; rest 15 min so the gluten relaxes.

Sprinkle a sheet of baking parchment with flour or cornmeal; place dough seam-side down. Cover with a towel and let rise ~45 min, until puffy. Meanwhile, set the Dutch oven (with lid) in a 230 °C oven to preheat.

Use parchment as a sling to lower dough into the hot pot; slash the top. Cover and bake 30 min, trapping steam for an artisan crust. 

Remove lid and bake 10–15 min more until deep amber and internal temp hits 96 °C. 

Lift bread out; cool at least 1 hour before slicing so crumb sets and honey’s residual moisture distributes evenly.

• Slice thick and pair with whipped ricotta and roasted tomatoes for a golden toast.

• Grill into croutons for autumn soups—the spice warms without chilli heat.

• Drizzle extra FLORALE No 1 onto warm slices; it seeps into turmeric-tinted air pockets.