German Farmhouse Bread (Bauernbrot)

Method

1. In a large bowl, combine the flour, yeast, lukewarm water, salt, sugar, and rapeseed oil. Mix until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for about 15 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook.
3. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise at room temperature for at least 30 minutes. For best flavor, refrigerate overnight (8–12 hours) for a slow rise.
4. After the first rise (or the next day), punch down the dough and knead it briefly for 1–2 minutes to release air bubbles. Shape it into a tight round loaf.
5. Place the loaf on a piece of parchment paper and cover loosely. Let it rise again at room temperature for another 30 minutes.
6. Meanwhile, preheat your oven to 430°F with a baking stone or an inverted baking sheet on the lower rack. Allow the stone to heat for at least 30 minutes.
7. Just before baking, carefully transfer the loaf (with the parchment) onto the hot baking stone. If you want a crispier crust, you can add steam by placing a small oven-safe pan with water at the bottom of the oven.
8. Bake for about 45 minutes, until the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil.
9. Remove the bread from the oven and let it cool completely on a wire rack before slicing.