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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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