Breads & Bakingbiggerbolderbaking4.4
Small Loaf Crusty Bread
My small Bread is a bakery-style mini crusty loaf with a crackly crust, chewy crumb, and no-knead dough. Perfect for smaller households.
👥 4 Servings⏱️ Prep & Cook: 3h 40m⏳ Prep: 15 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- spatula
- dutch oven
- oven
- knife
📝 Preparation Steps
1
To Make the Small Loaf Crusty Bread Dough and Bulk Ferment
2
In a large bowl, mix together the flour, yeast, and salt.
3
In a small jug, combine the water and honey, then pour into the dry ingredients and mix with a spatula until a shaggy, sticky dough forms.
honey1 teaspoon
4
Transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about ⏱️ 2 hours.
5
To Shape and Proof the Small Loaf Crusty Bread Dough
6
Using damp hands, stretch and fold the edges into the center (about 4-5 times), then turn out onto a lightly floured surface and shape into a ball.
7
Line a small Dutch oven with parchment and place the dough seam-side down inside. Place on the lid and let it rise again until puffy, about ⏱️ 45 minutes.
8
To Bake the Small Loaf Crusty Bread
9
Towards the end of the rise, preheat the oven to 425°F (220°C).
10
Score the top of the loaf with a sharp knife then place the lid back on.
11
Bake for ⏱️ 20 minutes. Then lower the temperature to 400°F (200°C), remove the lid and bake for an additional ⏱️ 20 minutes, or until deep golden brown.
12
Transfer to a wire rack and cool completely before slicing.
13
To Serve and Store the Small Loaf Crusty Bread
14
Enjoy with butter, jam, or alongside soups and stews. Store leftovers in an airtight container at room temperature for up to 3 days.
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