Oma's Easy No-Knead Artisan Bread Recipe – German Krustenbrot
This easy no-knead artisan bread is my go-to recipe when I want fresh, crusty bread without the fuss. Just mix, rest, and bake!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups (390 grams) all-purpose flour or bread flour
- 1½ teaspoons (5 grams) active dry yeast
- 1½ cups (360 milliliters) warm water
- 1 teaspoon (6 grams) salt
- Extra flour for dusting
Instructions
- 1
In a large bowl, mix flour, yeast, salt, and water with a wooden spoon or your hands until a sticky dough forms. It will look messy.
- 2
Cover the bowl tightly with plastic wrap and let sit at room temperature for 12 to 18 hours. The dough will rise and become bubbly on top.
- 3
Cut parchment to fit your Dutch oven. Lightly flour a counter and place dough on it. Sprinkle flour on top and fold dough over itself twice, shaping into an elongated ball. Place on parchment paper and cover with a large bowl.
- 4
Preheat oven to 450°F (230°C) with the Dutch oven inside. Heat for about 30 minutes.
- 5
Slash the top of the dough. Using oven mitts, transfer dough on parchment into preheated Dutch oven. Cover and bake at 450°F for 30 minutes. Remove lid and bake another 15 minutes until golden brown.