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Oma’s Easy No-Knead Artisan Bread Recipe

★★★★★

5 from 71 reviews
  • Author: Mariam
  • Total Time: 12 hours 60 minutes (including rising time)
  • Yield: 1 loaf (about 8-10 slices) 1x

Description

Oma’s Easy No-Knead Artisan Bread is a simple, rustic bread recipe that requires minimal effort but produces a crusty, golden loaf with a chewy interior. Perfect for beginners, it uses just a few basic ingredients and relies on a long, slow rise and baking in a preheated Dutch oven to develop deep flavor and texture.

Ingredients

Scale

Dry Ingredients

  • 3 cups (390 grams) all-purpose flour or bread flour
  • 1½ teaspoons (5 grams) active dry yeast
  • 1 teaspoon (6 grams) salt

Wet Ingredients

  • 1½ cups (360 milliliters) warm water

Additional

  • Extra flour for dusting
  • Parchment paper (for lining the Dutch oven)

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 together until a sticky, shaggy dough forms. It will be quite messy and sticky at this point.
  2. Let dough rise: Cover the bowl tightly with plastic wrap to prevent drying out. Leave the dough to sit at room temperature for 12 to 18 hours. During this time, the dough will ferment, rise, and develop bubbles on its surface indicating it’s ready.
  3. Shape the dough: Cut a piece of parchment paper to fit the Dutch oven. Lightly flour a clean countertop and gently turn the dough out onto it. Sprinkle the top of the dough with flour, then fold it over itself twice to form an elongated ball shape. Place the dough onto the prepared parchment paper, then cover it loosely with a large bowl to rest briefly.
  4. Preheat Dutch oven: Place your Dutch oven (with the lid on) in the oven and preheat the oven to 450°F (230°C). Allow the Dutch oven to heat for about 30 minutes so it’s scorching hot, which helps create a crispy crust.
  5. Bake the bread: Using oven mitts, carefully remove the hot Dutch oven from the oven. Slash the top of the dough with a sharp knife or razor blade to allow expansion. Lift the dough along with the parchment paper and place it inside the Dutch oven. Cover with the lid and bake at 450°F for 30 minutes. Then, remove the lid and continue baking for another 15 minutes to achieve a deep golden crust. Remove bread from oven and cool before slicing.

Notes

  • Use bread flour for a chewier crumb and better rise, but all-purpose flour works fine.
  • The long fermentation time not only develops flavor but also improves texture despite no kneading.
  • Handle the dough gently to preserve the air bubbles formed during rising.
  • If you don’t have a Dutch oven, a heavy covered oven-safe pot or a baking stone with a pan of water can help mimic steam for crust.
  • The slashing on top allows the bread to expand while baking without cracking unevenly.
  • Cool bread completely before slicing to maintain structure and avoid gummy texture.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: European

Keywords: no-knead bread, artisan bread, easy bread recipe, Dutch oven bread, homemade bread, rustic bread, beginner bread

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Find it online: https://aromaofgrandma.com/omas-easy-no-knead-artisan-bread-recipe/