Oma's Artisan Bread Recipe

Unbelievable artisan bread recipe (A real Bauernbrot or Krustenbrot!) that's so simple that ANYONE can make it! What's really amazing is how this tastes like the fresh Brötchen we'd get at the bakery in Germany.

Wonderful crispy, thick crust. Chewy crumb that's so perfect for butter and jam. Wunderbar!

Prep Time

10 minutes

Bake Time

45 minutes

Total Time

55 minutes + 18 hours rise time

Servings:

Makes 1 loaf

Ingredients:

  • 3 cups all-purpose flour or bread flour
  • 1½  tsp active dry yeast 
  • 1½ cups warm water
  • 1 tsp salt
  • extra flour for dusting

Instructions:

  1. Mix the first four ingredients together in a large bowl with a wooden spoon or use your hands. The dough will be sticky and look a mess!
  2. Cover the bowl tightly with plastic wrap. Let the bowl sit on the counter (at room temperature) for at least 12 hours and up to 18 hours. The dough will rise and the top will be bubbly and sticky.
  3. Cut a piece of parchment paper to fit inside of dutch oven. Place paper on counter and sprinkle lightly with flour.
  4. Lightly sprinkle flour on counter. Gently put the dough on it. Sprinkle a bit of flour on top and fold the dough over on itself twice, shaping it into an elongated ball.
  5. Gently place onto parchment paper. Cover with a large bowl that doesn't touch the dough.
  6. Preheat the oven to 450°F and put your Dutch oven into the oven to heat for about 30 minutes.
  7. Slash the top of the dough with a sharp knife or lame blade.
  8. Remove preheated dutch oven and, using oven mitts, gently lift parchment paper with dough  into it and cover with lid. Be careful ... use oven mitts! Return to oven.
  9. Bake at 450°F for 30 minutes. Remove lid and continue baking for another 15 minutes or until bread is golden brown.
  10. Remove to a rack and let cool for about 1 hour before slicing.

Notes/Hints:

  • Try half whole wheat flour. Sprinkle with sesame seeds just before baking. Add some grated cheese. Add some herbs. Sprinkle with cornmeal.
  • Using all-purpose white flour will give a slightly more chewy crust and sour-dough flavor than using white bread flour.

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