Crispy farmer’s bread without kneading (crispy no-knead bread)

by BBQ Klaus
Crispy farmer’s bread without kneading (crispy no-knead bread)

This delicious, crispy farmer’s bread is baked in a Dutch Oven. Alternatively, a roaster can be used.
With this recipe, you will conjure up a beautifully shaped, open-pored bread with a wonderful crust.
The preparation is so simple and it tastes great.
Please use at least type 550 as flour. Due to the long walking time, very little yeast is needed, which is conducive to the taste.

Crispy farmer’s bread without kneading (crispy no-knead bread)
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Crispy farmer's bread

Rating: 4.7/5
( 3 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 775g organic wheat flour type 550
  • 600g lukewarm water (37°)
  • 8g salt (Luisenhalldeep salt)
  • 5g yeast
  • 1g cane sugar


  1. Put the flour in a bowl with the salt and mix well
  2. Press a hollow in the middle, crumble the yeast and add the whole cane sugar
  3. Add some water and leave to stand for 10 minutes
  4. Add the remaining water to the bowl and mix everything briefly by hand to create a sticky mass. Do not knead the dough!!!
  5. Cover the bowl with a plastic wrap (and/or plate) and leave at least 12 hours, max. 24 hours at room temperature (ideal are 21°)
  6. Half an hour before the dough is further processed, set the grill/oven to 250°. Put Dutch Oven/Bräter in for heating.
  7. Flour the work surface (and hands) well, slide the dough out of the bowl onto the work surface and flour well
  8. Press the dough slightly flat and then fold
  9. Place the dough in the hot Dutch Oven/Bräter, put the lid on it and bake for 30 minutes at 250°
  10. After 30 minutes, remove the lid and bake for 20-30 minutes (without lid) so that the bread can turn brown
  11. When the bread is ready, take the Dutch Oven/Bräter out of the grill/oven and leave the bread to cool on a grid for at least 1 hour before cutting it.
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1 comment

Arthur Thomas May 30, 2021 - 21

250 degrees, is that centigrade?


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