Category Archives: Krustenbrot

Krustenbrot

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Thanks to my semester of college German (barely passed) and Google Translate, I knew this would be a crusty bread. I saw this recipe and method in YouTube and decided to give it a try. It’s not terribly different from other breads I make, but did you and overnight room temperature proof (12-18 hours) to develop flavor and structure.

This morning it was evident the dough over proofed during the night. I could see on the bowl how high the dough rose on the glass and was down ~20% this morning. I shaped it and let it sit for 30 minutes as the oven pre-heated, hoping it would recover.

I baked it as directed and it did exhibit some oven spring and resulted in a nice, small flavorful loaf, but was wet, dense, and disappointing. Some possible remedies would be to use much less yeast (1/2 – 1/4 teaspoon,) or refrigerate the proofing overnight. Either should retard the proof and make the 12 hours not over proof the dough.

I have another recipe that the author claimed she learned from an Italian restaurant bake and will give that one a try next week. I have other fish to fry… or rather bakes to bake before then.

No-Knead Artisan Bread -Krustenbrot


https://www.quick-german-recipes.com/artisan-bread-recipe.html

INGREDIENTS
• 390 g (3 c) AP flour
• 5 g (1½ tsp) active dry yeast
• 360 g (1½ c) warm water
• 6 g (1 tsp) salt
• extra flour for dusting

METHOD

  1. Mix the first four ingredients together in a large bowl with a Danish whisk. The dough will be sticky and look a mess!
  2. Cover bowl tightly with plastic wrap and rest it 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 pat into a rough rectangle 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 (230°C) 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. 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 cooling rack and let cool for about 1 hour before slicing.