Oma’s Easy No-Knead Artisan Bread Recipe

Introduction

Oma’s Easy No-Knead Artisan Bread is a simple yet rewarding recipe that yields a crusty, flavorful loaf with minimal effort. This no-knead method allows the dough to develop its texture naturally, perfect for home bakers seeking delicious homemade bread.

Ingredients

• 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. Step 1: In a large bowl, mix flour, yeast, salt, and warm water with a wooden spoon or your hands until a sticky dough forms. The mixture will be messy and loose.
2. Step 2: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12 to 18 hours. It will rise and develop bubbles on the surface.
3. Step 3: Cut a piece of parchment paper to fit your Dutch oven. Lightly flour a clean counter and transfer the dough onto it. Sprinkle more flour on top and fold the dough over itself twice to shape it into an elongated ball. Place the shaped dough on the parchment paper and cover it with a large bowl.
4. Step 4: Preheat your oven to 450°F (230°C) with the Dutch oven inside. Allow it to heat for about 30 minutes to ensure the pot is very hot.
5. Step 5: Using a sharp knife, slash the top of the dough to allow steam to escape while baking. Carefully transfer the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
6. Step 6: Remove the lid and bake uncovered for an additional 15 minutes, until the bread is a beautiful golden brown and crusty. Let cool before slicing.

Tips & Variations

• For a richer flavor, try substituting half of the all-purpose flour with whole wheat flour.
• Add herbs like rosemary or thyme into the dough for a savory twist.
• If you don’t have a Dutch oven, bake the dough on a preheated baking stone and use a pan of water to create steam in the oven.

Storage

Store the bread wrapped loosely in a clean kitchen towel or in a paper bag at room temperature for up to 2 days to maintain the crust. For longer storage, slice and freeze the bread in a sealed plastic bag for up to 1 month. Reheat slices in a toaster or oven to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. It may ferment a bit faster, so check the dough’s rise accordingly.

Why does the dough need to rise for so long?

The long rise time allows flavors to develop and gluten to form without kneading, producing a tender crumb and a crispy crust.

Oma’s Easy No-Knead Artisan Bread Recipe

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★★★★★

4.8 from 592 reviews

• Author: Harry
• Total Time: 12 to 18 hours 1 hour
• Yield: 1 loaf (about 10 to 12 slices) 1x

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Description

Oma’s Easy No-Knead Artisan Bread is a simple, hands-off recipe that yields a rustic, crusty loaf with minimal effort. With only a few basic ingredients and a long fermentation time, this bread develops wonderful flavor and texture without the need for kneading. Perfect for home bakers seeking an impressive homemade bread with a tender crumb and crunchy crust.

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Ingredients

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Basic Ingredients

• 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

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Instructions

1. Mix the dough: In a large bowl, combine the flour, yeast, salt, and warm water. Use a wooden spoon or your hands to mix everything until a sticky and shaggy dough forms. The mixture will look messy but don’t worry, this is expected.
2. Let dough rise: Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. During this time, the dough will rise significantly and become bubbly on the surface, developing flavor and texture.
3. Shape the dough: Cut a piece of parchment paper to fit inside your Dutch oven. Lightly flour your countertop and transfer the dough onto it. Sprinkle flour over the dough and fold it over itself twice to form an elongated ball shape. Place this dough ball onto the parchment paper and cover it lightly with a large bowl to rest briefly.
4. Preheat Dutch oven: Place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C). Allow it to heat for about 30 minutes to ensure the pot is hot enough to create a crispy crust.
5. Bake the bread: Once the oven and Dutch oven are fully preheated, use a sharp knife to slash the top of the dough to help it expand while baking. Using oven mitts, carefully transfer the dough along with the parchment paper into the hot Dutch oven. Cover with the lid and bake at 450°F for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes until the loaf is beautifully golden brown and crusty.

Notes

• For best results, use bread flour for a chewier texture, though all-purpose flour works well too.
• The long fermentation time is key to flavor development and is necessary for the no-knead method.
• If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid that can withstand high heat.
• Make sure to preheat the Dutch oven thoroughly to get the signature crusty exterior.
• Allow the bread to cool completely before slicing to prevent a gummy crumb.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: European

Keywords: No-Knead Bread, Artisan Bread, Dutch Oven Bread, Easy Homemade Bread, Rustic Bread