With just four ingredients and minimal hands on work time, this small batch crusty bread is the perfect low effort personal sized bread making project. It fits in just about any size Dutch oven, too!
Just like my popular mini ciabatta, small batch challah, and mini baguette recipes, this small batch bread recipe uses just 120 grams (1 cup) of flour. It's perfect for when you want a loaf of classic crusty bread, but don't want to use up a large amount of flour to make it.
It's small size is ideal for one or two people to share, ideal if you live alone and are baking only for yourself, or for you and just one other person. It's also great if you just don't want to use up all your baking ingredients.
It bakes up about the size of a large grapefruit and is perfect for slathering with homemade butter, dipping in my best 5-minute olive oil bread dip, or toasting and topping with deli egg salad or deli tuna salad.
This mini loaf has become a successful favorite of The Practical Kitchen readers of all ages, particularly those who are new to bread making or find it intimidating. Thanks to everyone who has chimed in in the comments with adaptations for using different flours, flavors, etc.!
5 star reader review
“Just made two of these guys this morning and I just want to say thank you so much for this recipe! I’ve never made any kind of bread before because it seemed daunting but with your help it was super easy AND I love the mini recipes for my small household. Also this was so easy and so good, make the cutest baby bread ever, you won’t be sad!”
—Megan
Jump to:
- About This Recipe
- A Wet and Sticky No Knead Dough
- Ingredient Notes
- How to Make No Knead Bread
- A Long Rise Time
- Shaping No-Knead Bread
- How to Shape an Oval No-Knead Bread
- Scoring and Baking
- Baking in a Dutch Oven
- A Note on Temperature and Dough Rising
- Equipment Notes
- Practical Tips & Recipe Notes
- Storage Notes
- BONUS: Weight to Volume (Cups) Conversion + Instructions
- Baking Without a Dutch Oven
- TL;DR — Recipe Summary
- 📖 Recipe
- 💬 Comments
About This Recipe
This small batch crusty bread recipe is a mini version of my full sized no-knead dutch oven bread recipe with a few small tweaks. I've written lots more about the science of no-knead breads and crusty breads in that blog post so head over there if you want a lot more detail!
The biggest difference between this small batch crusty bread recipe and the full size recipe is the hydration of the dough. My base recipe is an 80% hydration dough.
For the small batch recipe, I pushed the hydration as high as I could — 83% — while keeping the dough easy to shape and work with.
A 3% increase (a mere 4 grams of water!) might not seem like much, but it did make a significant difference in the size of the final loaf.
The higher the hydration, the bigger and airier the crumb (the inside of the loaf) will be. Since this is already a very small loaf, that extra bit of water helps increase the size of the overall loaf.
Pushing the hydration any higher, however, results in a dough that's very sticky and much harder to shape. And I wanted to keep this as beginner friendly as possible.
This recipe also has slightly higher ratio of yeast to flour than my base no-knead bread recipe.
Where the full size recipe has 2 grams of yeast, this recipe has just 1 gram. If I shrunk the amount of yeast proportionally, you'd be trying to measure a fraction of a gram, and I didn't think you'd want that.
Even with proportionally more yeast, this no-knead dough still needs a long rise time. But its small size means it can be ready to bake much sooner (as soon as 8 hours after mixing) than the full size version.
The extra yeast also contributes to the overall size of the loaf, so having a little extra to give this mini crusty bread a boost certainly doesn't hurt.
A Wet and Sticky No Knead Dough
Like most no knead doughs, this small batch crusty bread has a very wet and sticky dough. It is not meant to be kneaded or handled at all during the initial rise.
The wetter a dough is, the more frustrating (read: stickier) it can be to handle. You'll want to have plenty of flour on your counter when you shape it.
At 83% hydration, this dough is relatively easy to handle once you dust the dough and your hands with flour. But if you're not used to working with wet and sticky doughs, it may still be a bit of a challenge the first time you try it, especially if you're new to bread making.
Don't beat yourself up if handling the dough doesn't come naturally to you — it will become easier with practice. Just remember: this is not meant to be a tightly controlled dough, so even if it's a little lumpy or imperfect or messy, that's absolutely okay.
This small batch crusty bread is meant to have a rough, cracked open crust. It will always be a little bit unpredictable to shape and bake.
As long as it tastes great, that's what really matters.
Ingredient Notes
You only need four ingredients to make this small batch crusty bread! See recipe card (at the end of the post) for quantities.
- All-Purpose Flour - I use King Arthur Baking Company's all purpose flour which has a higher protein content (closer to bread flour) than other brands of flour. If you're using a grocery store brand of flour, you may get better results using their bread flour.
- Salt - Salt doesn't just add flavor to your dough, it helps control the yeast activity. I use the chef-standard Diamond Crystal Kosher Salt which has larger, irregular crystals that dissolve quickly compared to other brands and styles of salt. Diamond Crystal Kosher Salt is is also half as salty as other brands of salt by volume, so make sure you're measuring salt by weight! If you're using a different type or brand of salt and measuring by volume, cut the amount of salt in half.
- Instant Yeast - Sometimes called "rapid rise," "bread machine," or "quick rise" yeast. Active dry yeast will also work, but you may experience a slightly slower rise. Store your yeast in the fridge or freezer to be sure it stays good! If you're not sure your yeast is good, add a pinch to a tablespoon of warm water. If it bubbles or foams after a few minutes, it's good!
- Cool Water - Cool or lukewarm to the touch. You don't want warm or hot water for this recipe.
How to Make No Knead Bread
Mix all the ingredients together in a bowl. That's it. Your small batch crusty bread is basically done.
Of course, there are a few things you can do to get the best possible outcome. Mix your dry ingredients together first: Flour, salt, and yeast. This disperses the yeast and salt throughout the flour for more even mixing.
Your last step is to add the water. Mix everything together until you have a sticky, messy, lumpy dough.
It won't look smooth at all. You're just looking for all the flour to be hydrated and all the water to be incorporated.
Tovolo 12" Stainless Steel Dough Whisk
The stiff coil of dough whisk is ideal for efficiently mixing sticky, wet doughs to break up any sneaky lumps of flour hiding inside.
This is a 83% hydration dough. It's supposed to be a shaggy, messy, lumpy dough. It will be sticky to the touch and impossible to knead (because it doesn't need kneading).
Cover the bowl and let it rise at room temperature for 12-18 hours.
A Long Rise Time
No-knead bread relies on time to develop a gluten network — the structure that gives bread its shape and texture. The gluten network traps the gas produced by the yeast, creating air bubbles in the dough.
You don't need to do any kneading to develop that strength and structure in the dough.
While you can let this dough rise for as long as 18 or even 20 hours before shaping it, or shape it as soon as 8 hours into the rise time, its small size means it's often at its peak and ready to be shaped around the 12 hour mark.
When the dough is ready to be shaped it will be nice and bubbly with a flat top that stretches across the mouth of the bowl.
This is a very slow rising bread dough, so don't stress too much about getting to it right at 12 hours. If you're a couple hours early or a couple hours late, it will be fine.
For a longer cold rise: Put this no-knead dough in the fridge immediately after mixing or after the first overnight rise. I've left it for as long as 5 days in the fridge before baking and it works just fine. As a bonus, gluten tightens up in the cold, meaning refrigerated dough is slightly easier to shape.
For a same day bake: Increase the yeast to 3 grams and follow the mixing and folding instructions from my small batch baguette recipe. Then come back here for the shaping and baking instructions. You'll have a small loaf of crusty bread in just about 3 hours!
Shaping No-Knead Bread
When your dough is ready to shape, dust the top of it in the bowl, then turn it out onto a well floured counter.
It's a sticky dough, and the flour will prevent it from sticking to the counter. Dust the top very lightly with flour too — just enough so your hands don't stick to it.
Loosely stretch the dough out flat. Dust any excess flour off the top of the dough.
Fold all the edges in, pressing down gently but firmly to pinch them to each other.
The dough may stick to your hands slightly, but that's okay.
Dust the surface of the dough or your hands lightly with flour if needed to prevent sticking. Use a light touch as you do the shaping.
When all the edges have been tucked in, flip the dough over. You'll have a nice smooth top.
Cup your hands around the dough and gently lift and rotate it in short, quick movements to create surface tension on the top as you tuck the dough underneath.
Transfer the dough onto a crumpled and flattened piece of parchment paper and cover it for its final rise while the Dutch oven finishes preheating.
Crumbling the parchment paper softens it so that it fits neatly into the round space of a Dutch oven without digging into your dough.
Here's how to do it right: Crumple the paper up, unfurl it. Crumple it, then unfurl it again. Now it's ready for your dough.
Dust the top of the no-knead dough with flour, then cover it with a clean kitchen towel while you preheat the Dutch oven for 30 minutes.
How to Shape an Oval No-Knead Bread
If you want a hoagie or sub-shaped small crusty bread, you can absolutely do that instead.
Stretch the dough into a loose square shape. Fold the top two corners in to make a point, then loosely roll the pointed end toward your body. Apply very little pressure - you don't want to create too much tension here.
Keep rolling until the seam is against the counter and the smooth side is facing up. Gently tuck the ends under. Proceed with the rest of the recipe as written!
You can also use the shaping and baking instructions from my mini baguette recipe to make a baguette shaped loaf!
Scoring and Baking
Scoring bread isn't just decorative; it creates a vent through which steam can escape. Without scoring, your bread will crack and tear open in the oven unpredictably and might even blow out at the bottom.
To help encourage the bread to form an "ear" (the dramatic, crisp flap of bread that runs the length of the scoring mark) hold the blade at a 45° angle when you make the slash.
Immediately before baking, take a sharp knife or lame and slash the top of the loaf.
You can even cut designs into your loaf. But you do need at least one big, deep slash.
Carefully lift the dough in the parchment paper sling and transfer it into the preheated Dutch oven.
Try to push the paper so it's hanging over the edges of the pot. Be careful not to burn yourself!
Baking in a Dutch Oven
The confined space of a pre-heated Dutch oven traps the steam released by the dough as it bakes, creating a nice moist environment which results in a super crunchy crust.
Cover this dough in the Dutch oven and place it inside your oven. Bake it covered for 20 minutes, then uncovered for 10-15 minutes.
When you first take the lid off, your small batch crusty bread will look quite pale. That's normal. The final 10 minute uncovered bake time is when the top will take on that gorgeous brown color.
You're looking for an internal temperature of at least 200°F for doneness.
Carefully remove the baked loaf from the Dutch oven to a cooling rack. If you listen closely you'll be able to hear the crust cracking as the inside of the loaf contracts as it begins to cool!
Let the small batch crusty bread cool completely before slicing it. If you slice it before it has cooled, the steam still trapped in the bread will turn the starches to mush.
A Note on Temperature and Dough Rising
Temperature is one of the main factors in determining how quickly or slowly your dough rises (proofs). This includes the temperature of ingredients in your dough, as well as the ambient temperature of the room where you are leaving your dough to rise.
Depending on how cool or warm your water was, and how cool or warm your kitchen is, your dough may rise faster or slower.
- Warmer temperatures increase yeast activity. (But temperatures over 110F can kill it!)
- Cooler temperatures slow yeast activity. This is why we use cold water when making this recipe. We want a long rise time. (For a longer, slower proof, put the dough in the fridge — it will be fine for up to 5 days!.)
In baking, "room temperature" is generally somewhere around 70-75°F.
Just because the dough isn't ready right at the times given in the recipe doesn't mean it's not working — there might be other temperature factors affecting how quickly or slowly it gets there!
Equipment Notes
You don't need to use all of the same equipment I use to make this bread, but here are the tools I used and recommend:
- Kitchen Scale - You'll need a kitchen scale to measure the ingredients for this bread recipe. The ingredient quantities are so small that if you're off by a little bit it can make a big difference in how your bread turns out. You'll get the best results from pretty much any baking recipe if you measure ingredients by weight.
- Cast Iron Dutch Oven - I use my small 3 quart Buydeem Dutch oven (disclosure: it was gifted to me by the brand; use code TPK20 for 20% off Buydeem Dutch ovens!) when making this small batch bread. A 2 quart cast iron Dutch oven will also work well. While you can use a larger 4+ quart Dutch oven, a smaller space helps trap steam on the surface of the dough, giving the bread a better crust.
- Parchment Paper - I've been using these pre-cut parchment sheets lately and can usually get 2-3 uses out of them! Tear one in half and it's the perfect size for this small batch bread.
- Dough Whisk - The sturdy wire coil of a dough whisk is designed for mixing wet and sticky doughs — the wire cuts through any sneaky clumps of flour easily! There's a reason a dough whisk is one of my favorite whisks.
- Lame - A lame (prounounced "lahm") is a sharp razor blade with a handle used for scoring bread dough. Use the corner of the blade at an angle for slashing. A sharp knife will also work. I used my Wire Monkey UFO-style lame (disclosure: it was gifted to me by the brand) for these photos.
- Bowl Scraper - A plastic bowl scraper makes removing the dough from your mixing bowl easy.
- Bench Scraper - A metal bench scraper provides broad support when lifting and flipping the dough. You can also use it to help create tension while shaping.
- Flour Duster - I always keep flour in a flour duster handy so I can easily dust my counter and bread with flour without it being clumpy or uneven.
Practical Tips & Recipe Notes
- Use lightly floured hands when shaping the dough. Too much flour will prevent the dough from sticking to itself as you fold, which will make it harder to shape. So don't go overboard.
- If floured hands don't seem to be working for you, try using lightly damp or lightly oiled hands when handling and shaping the dough instead.
- Be gentle and use very light pressure during the shaping steps to leave as much air inside the dough as possible.
- This is a great base recipe for adding lots of fun spices, herbs, cheese, seeds, and more. Just remember if you add anything wet like peppers, raw onions, olives, etc. it will add moisture to the dough. And if you add too many dry ingredients, it also can affect the dough's hydration. I recommend adding no more than 24 grams of additional flavorings/ingredients/mixins to this dough. That's about 20% by baker's percentage (20% of the total weight of the flour).
- GLUTEN FREE/ALMOND FLOUR/WHOLE WHEAT FLOUR - Cup-for-cup gluten free flour should work just fine here but when it comes to bread making, I've heard some brands work better than others; I just don't know which ones they are so you may need to Google for yourself. Almond flour is just ground almonds, it will not work to make bread. You can replace up to 25% of the all-purpose flour with whole wheat flour. It will be a bit denser, but will work fine!
Storage Notes
This no knead bread is best eaten with in the first 2-3 days after baking. You can store it at room temperature for 4-6 days. Storing it in an airtight container like a large resealable bag works well, though the crust will soften due to trapped moisture.
A cloth bag, brown paper bag, or a bread box with a controlled air vent will help the bread retain moisture while preserving the crunchy crust.
Do not refrigerate bread; the fridge temperature will make it go stale even faster.
To freeze this no knead bread, slice it first. Store it in an airtight plastic bag in the freezer with as much air pressed out of the bag as possible. Reheat from frozen in a toaster.
BONUS: Weight to Volume (Cups) Conversion + Instructions
I tested and developed this recipe using weight measurements for accuracy. I can't promise how it will turn out if you measure with volume measurements (cups, teaspoons) because not all measuring cups are the same and depending on how you scoop the flour you can end up with a lot more or less than you actually need!
There is no set standard for what "1 cup" of flour weighs — I use 120 grams, but other people (and online conversion calculators) use 130 grams, or even as much as 150 grams which can make a big difference in how a recipe turns out!
I am making a rare exception since I've described this recipe as using "1 cup" of flour and providing them for you here. **Please read this carefully!!**
- To properly scoop flour in cups: Stir and fluff the flour in your container well so there's plenty of air in it. Use a spoon to gently spoon the flour into the one cup measure, then sweep any excess off the top. The cup should feel pretty light and the flour should not be tightly packed into it. Think of it more like a ⅞ths cup.
- To properly measure water: Use a liquid measuring cup. Place it on a flat surface, fill with water just until the water reaches the correct marker when you look at it at eye level.
- To properly measure with measuring spoons: Scoop dry ingredients flat, do not use heaping scoops. Olive oil should not overflow the rim of the measuring spoon.
Here are the small batch bread recipe volume measurements (use at your own risk):
- 1 scant cup all purpose flour, well aerated and properly scooped (see above)
- ¼ cup + 3 Tablespoons water
- 1 teaspoon Diamond Crystal Kosher Salt (use ½ teaspoon of any other brand or type of salt)
- ⅓ teaspoon instant yeast
If you measure with cups and the recipe did not turn out right, that is likely why the recipe did not turn out right. Try again!
Baking Without a Dutch Oven
I tested this on a sheet pan in a 450°F oven with an ice cube on the pan to create steam and it does work, you can definitely do that. But the crust isn't quite as nice and I find the open space of the oven results in more bread blowouts on the bottom even when properly scored. The confined space of the Dutch oven will give you the best results.
TL;DR — Recipe Summary
- Mix the flour, salt, and yeast. Add the water and mix into a sticky dough.
- Cover and rise for 12-18 hours at room temperature.
- Turn the dough onto a well floured surface. Dust lightly with flour.
- Tuck the edges of the dough up to form a ball. Flip so the seam side is down. Transfer to a crumpled and flattened sheet of parchment paper.
- Dust the top with flour, cover and rest 30 minutes while the Dutch oven preheats at 450°F.
- Score the top of the dough. Then place the dough in the Dutch oven.
- Bake for 20 minutes covered, then 10-15 minutes uncovered.
- Let cool completely before slicing.
📖 Recipe
Small Batch Crusty Bread (Made with 1 CUP of Flour)
Ingredients
- 120 grams all-purpose flour
- 3 grams diamond crystal kosher salt (see notes for other types of salt)
- 1 gram instant yeast (or active dry)
- 100 grams cool water
Instructions
- Mix the flour, salt, and yeast together in a mixing bowl.
- Pour the water into the middle of the dry ingredients and mix until well combined. It will be shaggy and messy. That's okay. Cover the bowl and set it aside at room temp to rest for 12-18 hours (or in the fridge for up to 5 days). You're looking for the dough to double or triple in size with a flat, bubbly top.
- During the final hour of the rise time, preheat oven to 450°F. When the oven reaches temperature, place a Dutch oven inside, covered, and let preheat for 30 minutes at 450°F. Crumple a piece of parchment paper into a ball. Flatten it out, then crumple and flatten it out again.
- While Dutch oven preheats, generously flour a clean countertop. Release the dough from the sides of the bowl and onto the counter. Dust the top lightly with flour, just enough so your hands don't stick.
- Gently stretch the dough into a loose square. Dust any excess flour off the top. Fold the corners of the dough up and across itself to pull it into a round shape with the edges pinched together on top. Flip the loaf over so the seam side is underneath. Cup your hands around it and lightly lift and rotate the ball of dough against the counter, tucking the dough underneath itself as you go to create surface tension on top.
- Use the bench scraper to lift the ball of dough onto the flattened piece of crumpled parchment paper. Dust the surface of the dough lightly with flour, cover it with a clean dish towel, and let it sit until the Dutch oven finishes preheating.
- Carefully remove the Dutch oven from the oven. Take the lid off and set it aside. Score the top of the loaf to create a vent for steam to escape. Gather the corners of the parchment paper together, pick the dough up and place it inside the Dutch oven. Put the lid back on the Dutch oven.
- Bake with the lid on for 20 minutes (don't peek!), then remove the lid and bake another 10 minutes until deeply golden brown on top.
- Transfer the fully baked loaf to a cooling rack and let cool completely before slicing.
RECIPE NOTES
- Gluten firms up in the fridge; if you find the sticky dough is too hard to handle at room temperature, you can pop it in the fridge for up to 5 days prior to baking. It will be much easier to shape while it's cold. Let it rest at room temperature for 1 hour after shaping and before baking.
- To freeze: Slice the baked bread, then place in an airtight bag in the freezer with as much air pressed out as possible. Reheat from frozen in a toaster for 2-3 minutes.
- Diamond Crystal Kosher Salt is half as salty as other brands of salt by volume, so make sure you're measuring salt by weight! If you're using a different type or brand of salt and measuring by volume, cut the amount of salt in half.
karen marie
I love small bread. Thanks!
Bernie
I don't have a Dutch Oven, can I use a Pyrex dish instead, or what other item would you recommend.
Rebecca Eisenberg
I don't recommend a Pyrex dish, i'm not sure they can handle that kind of heat. You can bake on a sheet pan with a metal pot upside down on top of it! Check out my mini baguette recipe, I have some other baking options in there that should also work for this.
Jim Kernested
I have been Using a Corning Visions Pyrex Dutch Oven and it's perfectly safe at 450⁰F
Love these bread recipes
Rebecca Eisenberg
Glad to hear it!
Randi Beall
some, like ANCHOR PYREX DISHES AER ON LY GOOD UP TO 425 DEGREES so check what your are using .
Or another site said to use the inside of a crockpot BUT YOU CAN'T USE THE LIDS THEY WILL MELT so fit with another lid.
joe
Can you double this to get a larger loaf? Or do I have to do two small loaves?
Rebecca Eisenberg
I would use my full size no-knead crusty bread instead — the yeast doesn't increase proportionally when you start doubling/tripling the recipe.
Clotee
Was I correct to cook the bread in the parchment in the Dutch oven? After lifting the dough up. Max parchment temp is 425 but the bread still turned out great.
Rebecca Eisenberg
Yes, that's correct!
Tayler Harris
Loved this recipe! I noticed my first two loaves are still slightly wet in the middle. Any suggestions?
Rebecca Eisenberg
Sounds like your oven may not be calibrated correctly — do you have an oven thermometer? That will help you ensure your oven is actually at the right temperature for baking.
It's also possible you cut it open too soon — the steam inside will turn the starches to mush, giving a wet texture. Make sure you let it cool completely before slicing!
Judy
Can I use whole wheat flour?
Rebecca Eisenberg
You cannot use 100% whole wheat flour, no. You could replace up to 20% of the all purpose flour with whole wheat flour. Whole wheat flour contains the brain which cuts through the gluten network — you may find the dough a little looser and harder to shape, but it will work!
Tamie
I made it! Looks just like the full sized no-knead loaves that I make. Used a 3.5 quart Tramontina dutch oven for baking. Right now I have a full sized dough rising. Made that one with beer, a homebrewed stout.
Rebecca Eisenberg
So glad you liked it! That beer loaf sounds great too. Enjoy!
Liana
It was great fun but my dough was very sticky i could not score it properly. Should i add less water next time. Thank you
Rebecca Eisenberg
Yes!
Jill
Did the measurement of stout replace having to use water? I'm a newbie and like the idea of stout flavoring but I don't want it to pop the lid off of my 2.7 quart Dutch oven.
Tamie
I did a 1 to 1 substitution, beer for water. I made another bread with an IPA and got excellent results with that one, too.
Mitra
Hi, can I follow the same recipe and add sourdough starter to it?
Rebecca Eisenberg
I've answered this already in some of the other comments!
Susan Ferranti
I don’t know how to bake using grams. Can you please give me the recipe using cups and tablespoons
Rebecca Eisenberg
Hi Susan! I'm removing your 3-star rating since you didn't make the recipe. If you read the blog post there's a whole section titled "BONUS: Weight to Volume (Cups) Conversion + Instructions" which has the information you're looking for. Happy baking!
Lea
If you have 2 bread pans, place the dough in one and cover with the other. Basically, you are wanting to create steam for the crusty bread. You can hold the two bread pans together with binder clips if you have some.
Karen
I have now made this recipe several times with great success every time. Is it possible to double the recipe to make a little bit larger loaf? A “full size” loaf is too big, the small batch is too small — maybe doubled will be “just right.”
Rebecca Eisenberg
Yes you can! Don't adjust the yeast at all, just double the rest of the ingredients.
Valerie
Would the bake time be the same for a doubled recipe?
Rebecca Eisenberg
You may want to add about 5 minutes, but otherwise should be about the same!
DL
When I try to make it into a ball after 12hrs, it just spreads out to a blob. I’m following the ingredients by g. What am I doing wrong?
Rebecca Eisenberg
There are a few things that could be causing this: 1) your yeast isn't good, 2) it's very humid where you live, or 3) you aren't putting enough flour down before shaping. If you're sure your yeast is fresh and active, I would recommend then reducing the amount of water in the recipe by 5-10 grams to start and seeing if that helps and be generous with the flour when you're shaping it! Good luck!
DL
I got my yeast from Amazon and the dough did expand 2-3x - Fleischmann’s Yeast, Fleischmann’s Instant Dry Yeast, 16 Ounce - 1 Pack, Fast-Acting, Gluten Free, No Preservatives
I’m in the east coast so it’s in the 60s at night.
I’ll try it with less water and see if it works. I did put a generous amount of flour but the dough is not firm enough.
Thanks for your suggestions!
Rebecca Eisenberg
Sounds like you did everything else right — definitely try holding back some water then, see if that works better for you!
Ian
I have this issue as well. The dough doubles in size in the bowl within a few hours, then doesn't seem to do much for the rest of the 12 hours (I would say it doesn't ever get to tripled), and then after shaping it spreads out so the loaf is somewhat more flat. It still tastes fantastic though and even if I never fix that issue I'm still going to keep making it! I will try reducing the water a bit next time. One question though: what would be difference between using AP vs bread flour?
Rebecca Eisenberg
Are you measuring by weight or volume? If you're measuring by volume then the issue is just that you're scooping slightly too much yeast. The tricky thing with a no-knead bread like this is that even a full size version of the loaf also only uses like 1-2 grams of yeast. So if you're not measuring precisely, it's easy to accidentally scoop too much yeast! Even if you are measuring by weight, some scales have trouble accurately weighing something as small as 1 gram, so it might just be that you have slightly too much yeast. Try using half as much yeast as you have been using — just a pinch might be enough in your kitchen environment!
Bread flour is more absorbent than AP flour. It has a higher protein content which means it develops more gluten and makes a stretchier dough and a chewier loaf of bread. You can absolutely use bread flour here instead, but I don't know that it will make much of a difference in the way the loaf turns out.
layne
can you use starter instead of the active dry yeast and if so, how many grams in this recipe? Thanks
Rebecca Eisenberg
I haven’t tested it, so I can’t say how much sourdough or if it would work. I don’t think you could do it instead of yeast, although with the long rise it might work? But you could sub in maybe 20g starter and reduce the flour and water by 10g each. Keep the yeast. But the starter would give it some sourdough flavor.
Layne
Thanks. I can’t wait to try it!
Sina
Are all the recipes low carb, i.e. low in calories? Where can I see the nutritional values?
Rebecca Eisenberg
Hi! This blog is an anti-diet culture space. I do not provide calorie or nutritional information as I am not qualified to calculate it, and online nutrition calculators are unreliable. You are welcome to do that in your own time and space, but it is not information that I provide here.
Barb
Wish this was in cups not grams....we don't use metric in the usa
Rebecca Eisenberg
I’m in the USA and I use metric as it’s more accurate and because I want my readers to succeed when they make my recipes. If you actually read the blog post before you decided to complain, you’d see I did include volume measurements for you. See the section titled: “BONUS: Weight to volume conversion” for the information you’re looking for.
FP
You should invest on a simple kitchen scale. It easily changes from grams to ounces to punds, to kilograms. Most bakers use scales and the metric system because it's more accurate and also super easy. I also live in the US.
Cecelia Weeks
I am also in the US and was always dismayed when recipes used metric until I discovered that my kitchen scale can easily be changed from ounces to grams. And weighing is much more accurate.
Allyson H
What if my oven can’t go up to 450°? My oven is too weak.
Rebecca Eisenberg
I haven't tested this at a lower temperature — you really do need the high temp for the best oven spring and crusty crust! I would recommend looking for a bread recipe that bakes at a lower temperature.
Sarah
I changed to measuring by weight in grams about 10 years ago and have never looked back. So much easier - plop the bowl in the scale, tare, spoon in flour and measure, tare, spoon in next ingredient and measure, tare, rinse and repeat. Measuring shines with semisolid ingredients like shortening and peanut butter. Give it a try!
Keith Meaden
The USA is the only country in the world that doesn’t use metric.
Lea
I use a kitchen scale so I can cook and bake using recipes from other countries (aka metric) as well as USA (aka the way we were raised!!). But what I have found is that using my scale and weighing my ingredients rather than measuring them in cups, I have much more success.
Kim
Yea we do. 🙄
The conversions are simple math
And serious cooks weigh their ingredients.
Nothley
If not using your recommended salt, what measurement of Morton's Kosher salt would you use? I have heard there is a difference between the two...being you should use less of Morton's. Thanks, love this recipe for a single gal.
Rebecca Eisenberg
You’re right. This is due to the size and shape of the salt crystals. If measuring by weight you shouldn’t need to reduce the amount of salt. If measuring by volume, cut the amount of salt in half!
Nohley
Thank you so much, that helps! It would be nice to have this as a note on future recipes too! Much appreciation.
Rebecca Eisenberg
It’s so funny, usually I do! It must have gotten lost during an edit, I was surprised by your comment because i usually have it saved as a default in all my blog post outlines 😅😅 I’ll add it back in!
Sandy Martinelli
You did provide that in an earlier comment. However, many people don’t read all the comments which is understandable. But, it’s time-consuming for the author to have to repeat themselves.
Cheryl B Cash
I’m not seeing this recipe with any measurements other than by weight. Did I miss something?
Rebecca Eisenberg
Check the blog post section title “bonus: weight to volume conversion” it’s all right there.
Alex
Oops, I did everything by weight and reduced the salt by half because it’s Morton’s - it’s on the oven now, let’s see how it turns out! 😅
Rebecca Eisenberg
Fingers crossed for you! Let me know how it was!
Alex
Actually, it turned out ok! Thank you for this super simple and forgiving recipe... looking forward to make your other breads as well!
Rebecca Eisenberg
Wonderful, I'm so glad to hear that!! 🙂
Chelsea Thompson
I just made two little baby loaves this morning with this super easy to follow recipe! They turned out great and will definitely be a weekly staple in our house!
Scott
I made this yesterday. One of the tastiest breads I ever made. So simple and easy and well worth the wait. I honestly hated having to eat the last piece, but I sure did. Fantastic.
Kate
I love this mini loaf! It’s easy to make and perfect for one or two people. I see myself making a loaf once or twice a week.
Leona
What would the weight be for Morton’s kosher salt? Or, how many tsps of Diamond? Im able to convert from that.
Rebecca Eisenberg
Weight should be the same regardless of type of salt — it's volume measurements where you need to reduce the quantity of any other type of salt.
Kate
This is a great way to have fresh bread without waste if you leave alone. Very easy to make and very tasty! I can’t wait to try adding in some herbs (and maybe some cheese) in the future.
Dori
SO excited to have found you today on Instagram!!! How did I not know about you before?!?!
The dough is already in the fridge, will report my results tomorrow 🙂
Rebecca Eisenberg
Welcome and enjoy!!!
Dori
Thanks much!! I must report that the little bread is delicious with a super crunchy crust and an airy inside. Fabulous recipe!!
If I triple the recipe to make a bigger one, what would the baking time be? 🤔
Brittany
Still waiting with you for this answer!! 💜💜
Rebecca Eisenberg
If you’re going to triple it you might as well just make my full size overnight no knead crusty bread which has the yeast properly portioned for the slow rise with a bigger loaf!
Sharon Bird
I plan to try this with a mixture of oat and spelt flour. Any suggestions for this kind of modification?
Rebecca Eisenberg
Don’t be surprised if you get a very dense, tough loaf of bread. Most recipes that use alternative flours still use a majority AP or Bread flour in the mix. Both those flours are not good at developing gluten and building strength on their own. You may want to look for a recipe designed to use those flours instead.
Megan
Just made two of these guys this morning and I just want to say thank you so much for this recipe! I’ve never made any kind of bread before because it seemed daunting but with your help it was super easy AND I love the mini recipes for my small household. Also this was so easy and so good, make the cutest baby bread ever, you won’t be sad!
Rebecca Eisenberg
Yay yay yay! So glad you liked making it — welcome to the world of bread making!
heyjerzygirl
OMG I came across the post on IG and at 10pm I started making your bread so I could have it this morning. 100% did not disappoint! I can't wait to make 100 more times LOL. This was my very FIRST time backing bread. Recipe is full proof. I weighed the ingredients and even wasn't sure if the yeast still good (yes I tested but still wasn't sure). I wish I could upload a picture - I was so proud of myself. Thank you Rebecca. A million thank you's.
FYI: I used KA AP flour (only one ever buy), Fleischmann's active yeast, Morton's Kosher Salt and good ole tap water 🙂 Happy baking!
Rebecca Eisenberg
Amazing!!!! Congrats on a super successful first bread making experience! Enjoy!!
jackie Wong
Can I use bread flour instead of AP flour?
Rebecca Eisenberg
Yes!
Rachael
Loved this! If I was going to double the recipe (I know this defeats the point of it being one serving, I just want a wee bit more) would I double the yeast, too?
Rebecca Eisenberg
You actually wouldn’t need to double the yeast! Not unless you’re tripling or quadrupling and even then you don’t really *need* to it will just help the bigger doughs rise a little faster.
Rachael
I had a hunch, so I'm glad I confirmed it with you. The science of baking is a bit beyond me. Thank you!!
Emily
I've made this two weekends in a row and I'm obsessed! I love the fact it can rise in the fridge up to 5 days, so I could always have dough on hand when an urgent bread craving arises!
I did notice something yesterday when mixing though, you've listed more active dry yeast than instant but in the FAQ you mentioned that it can be the same. Will it impact it much either way?
Lucien
This came out just beautifully. Thank you!
Sinclair S
Love your style and thanks for the hard work making the small batch goodies.
The Crusty bread is next. I'm sure that will go well. After the first time, I might try adding kalamata olives and rosemary. Have you tried that yet?
Rebecca Eisenberg
Sounds like a good flavor combo! I haven't tried olives in this recipe yet — they should work just fine, but they will add moisture to the dough. Check the "practical tips and recipe notes" section of that post for advice on adding inclusions! Olives will definitely add moisture to the dough, so you can either reduce the amount of water slightly (1-2% by baker's percentage) or just know that your dough may be a bit stickier and wetter than you're used to! Use plenty of flour to shape it and, you'll be fine.
Sinclair S
Rebecca,
Have made this loaf twice now. Love it. Baked once at 8 hours and once at 20 hours. got a little more rise at 20 hours. However, both were rather dense and wet - not raw, just damp. Is this the typical bake? Or is there something I'm missing? For the second loaf I did bake 5 minutes longer. Seems better but still dense and wet.
Too much hydration? Too little? Next loaf will be baked at 12 hours to see what works best here.
Also, you list the water in grams, but talk in you notes about measuring water thusly: "Place it on a flat surface, fill with water just until the water reaches the correct marker when you look at it at eye level.' Does your liquid measure have a grams notation? Mine doesn't. Are you actually weighing the water? That might be our issue with a wet finished product.
Thoughts?
Thanks for the hard work making this easier for us!
Rebecca Eisenberg
Hi there! Measuring all of the ingredients by weight, including water, is the way to go. The instruction you're quoting here is in the section for people who are willing to risk measuring by volume and is ONLY to be used if you aren't measuring your water by weight.
It's also possible you're not letting the loaf cool long enough before slicing it open — if there is still steam trapped inside when you cut it, it will turn the starches to a damp mush. Good luck with your future loaves!
Sinclair S
Thanks.
Ok, that makes sense and what I was doing with the water - weight is always the way to go. I thought so, since that is what we used to do when I was a teenager making donuts at the local bakery. But that was 40 years ago. Ha!
Yes, this time we waited until it was totally cooled. Also, I don't think I sliced it deep enough.
Onward...
Lu B.
This little loaf is just perfect. We are just two of us so I love that I can make a crusty boule that is not going to take forever to eat, or have to freeze! (Not that I mind freezing bread). It's just nice to have a perfect loaf like this! Thanks, Rebecca.
Lori
The original post I read talked about baking in a toaster oven. But this one uses a dutch oven.
So did I get confused clicking around several times to find the recipe? My dutch oven isn't fitting in my toaster oven.
thanks
Rebecca Eisenberg
I think you’re thinking of my mini ciabatta recipe. That one can be done in a toaster oven!
kevin
Just found out that my dutch oven can only go up to 400 degrees. Should I just bake longer, or will the temperature difference change everything regardless?
Rebecca Eisenberg
I haven't tested it at 400°F so I'm not sure — baking longer will certainly help, though the lower temp means you'll likely get a less dramatic oven spring (initial rise in the oven). It's a pretty small bread though so I think it should be okay — I would try just adding 5 minutes to the covered cook time and if it seems like it needs it, add 5 minutes to the uncovered cook time too. Good luck, let me know how it turns out!
Denise
I have a wheat allergy, so I made this with a mix of Bob's Red Mill One-for-One and sprouted spelt flour. It turned out great ! I also could not access my dutch oven, so used a heavy steel saucepan with an oven-safe lid. Wow! SO delicious with an excellent crumb. Thank you for the recipe and for your time answering questions here. I read everything and it was helpful. Making this again and doubling the recipe (guest with same allergy coming this weekend).
Rebecca Eisenberg
Oh I’m so glad to hear it worked with the replacement flours! Thanks for sharing what worked for you 🙂
Rhonda Libby
I just tried to make this with bobs red mill 1:1 and the dough seemed so much more dry than when i made it with her original King Arthur flour. Did you notice this as well? I added more water to get the same consistency as the other. I guess we’ll see if it worked tomorrow morning.
Lisa Clay
I've made this recipe multiple times with great success. My 86 yr old mother loves homemade crusty bread and I made her a loaf. She LOVED it!! I gave her the recipe and she made her first loaf yesterday. She was so excited to have an easy recipe that makes a perfectly sized delicious loaf of crusty bread. Thanks again for pure deliciousness!
Vivien
hi, thank you for sharing your recipe. How long does it have to sit out before baking if I am letting it proof in the fridge? till it is double in size after shaping?
Rebecca Eisenberg
I usually give it about an hour instead of 30 minutes! It's pretty small so warms up pretty quickly, but this will depend a bit on the temperature of your kitchen.
Yve
My supermarket only has Diamond Kosher Salt Flakes....do I need to adjust the amount for this recipe? I will be weighing the ingredients. Thank you.
Rebecca Eisenberg
If you're weighing the salt then you shouldn't need to adjust the amount at all, no! You can use any type of salt if you're measuring by weight.
Helene Montini
My first attempt is in the oven right now. I just can’t believe that this might turn out the way it looks in the video, but fingers crossed.
Millie
Rebecca, you are a life saver! I’m a beginner in the baking department and I love your mini breads. It’s just my husband and I so I don’t need a big loaf. Thank you for all of the information you included, it helped me understand bread baking better! Please continue to share. I wish I could include a picture of my bread.
Millie
Bobbie
Can you use wheat flour?
Rebecca Eisenberg
All flour is wheat flour. If you’re asking about whole wheat flour please see the FAQ for a detailed answer!
Bobbie Newbury
Yes, sorry I meant whole wheat.
Bobbie Newbury
👍🏼
Marilyn Flottman
Just ate one of the ends of my mini boule and it was very good! I didn’t even butter it, just dipped it in a bowl of soup. This is perfect size for me. I would have liked it to rise just a bit more but it may be a bit cool in my house so next time I’ll try and find a warmer spot. Thank you for sharing.
Rebecca Eisenberg
I'm so glad you liked it! It really is such a good bread for dunking in soup. The temperature definitely may have affected the rise, but a flatter loaf can sometimes also be due to not creating enough tension during shaping. Definitely try a warmer spot, but also make sure you're really tucking those edges under and tightening the seam under the bread to help encourage it to rise upwards when it bakes instead of outward! Enjoy!
Pam
I am having trouble with the grams. I do not have a sensitive enough scale. 3 grams = .6 of a tsp? How do I do .6 of a tsp for the salt or .2 of a tsp for the yeast? I see 100 grams of water = 6 2/3 Tablespoons. I have tried reading through to see if discussed but only have so much time and would love to try making this. Can you help? thank you
Rebecca Eisenberg
3 grams should be approximately 1 teaspoon of yeast! 100 grams of water you should measure by weight, your scale should be able to handle that just fine. Converting to cup measurements isn't super accurate so I don't recommend doing so for all of the ingredients.
Angela
A great small bread for two people. It was easy to make. I used a covered Pyrex dish and it worked well.
Thanks for sharing your recipe.
Sue Rounds
When I let the bread rise for 12-20 hours, the top of the dough dries out. It's crusty. I covered with a towel and set out at room temp. What am I doing wrong?
Rebecca Eisenberg
cover it with plastic wrap instead of a towel!
Maria ansari
Hello
How do you bake in a Dutch oven?
Can I bake this in a conventional oven? If so, can you pls guide me?
Thank you and regards
Rebecca Eisenberg
Instructions for baking in a Dutch oven are in the blog post! The Dutch oven is a kind of pot, it goes inside your conventional oven for baking.
Tara
This loaf is perfect! I usually have to quarter bread recipes to avoid food waste so having it already done and tested is wonderful.
Is it possible to freeze the dough after the rise or maybe partially bake the loaf and freeze it? The 12-20 hour proof was worth it but if like to try having one that's ready to go when the craving hits.
Rebecca Eisenberg
I don’t recommend freezing this dough. If you want a faster version use my small batch baguette dough and just shape it into a round — you can bake it in a Dutch oven just fine!
MELODEE BAINES
Love this recipe. It was so easy. I can barely wait for the bread to cool so I can eat it.
Rebecca Eisenberg
I'm so glad you liked it!! enjoy your bread!
Cynthia
I haven’t tried this yet because I’m not sure if this cook time for a Dutch oven be the same for a small ceramic bread cloche?
Rebecca Eisenberg
The cook time should be the same, just make sure the ceramic cloche can handle the temperature!
Marie
Could you clarify something for me regarding the overnight bulk fermentation in the refrigerator? In the morning when I remove the dough from the refrigerator, do I immediately shape it cold and then let it rest an hour before baking or do I let the dough rest the hour first to warm up and then shape it? Thanks!
Rebecca Eisenberg
Good question! I usually shape it cold and then let it rest for an hour before baking!
Marie
Thank you for the quick reply! I will bake this tonight! 👍🏻
MK
I’ve never made bread before, but I’m dying to try this recipe! Would using a super small 0.5qrt dutch oven be flirting with disaster?
Rebecca Eisenberg
I have a feeling that will be too small! You’d have better luck baking it uncovered on a regular sheet pan. But if you shape the loaf and it seems like it would fit in the Dutch oven with about an inch around on all sides, go for it!
Saanchi Shah
For the first time my bread was edible 😭 Either it’s dense or too hard on the outside and I’m just glad to have succeeded in making this baby boule. I’ll keep making it to perfect it. Thank you!!!!
Rebecca Eisenberg
I'm so glad you finally had an edible bread loaf! It's a good place to start; you'll get better with practice!
Kelly Clyde
I made this today and it turned out beautiful and tasty. This is definitely going to be a regular at our house. I'm wondering how to get the bottom crust a bit softer. it was pretty hard and tough to cut through. Any tips or hints are appreciated, Thank You!
Rebecca Eisenberg
Oh I’m so glad you liked it! Try putting a sheet pan under the Dutch oven — sometimes the extra layer of insulation helps give you a softer bottom.
Linda Wells
I do not understand "grams" in a recipe. How can you convert it to cups or teaspoons?
Rebecca Eisenberg
Hi Linda! I clearly explained why I use grams in the blog post, and even included a section titled ""BONUS: Weight to Volume (Cups) Conversion" in the blog post. I hope that helps!
Joyce N
What a great little recipe! I was going to make 2, so I doubled the recipe but ended up making 1 larger boule. I added a few minutes of baking time, and it came out beautifully. Eating it with clam chowder (the red one!) this evening. Thanks so much
Rebecca Eisenberg
I love this so much! Can’t go wrong with clam chowder and fresh baked bread <3. Enjoy!
Judy
I've been baking bread for 60 years (yikes!) and this particular technique for at least a decade, but I wanted to try your small-batch loaf. I added some parmesan and chopped rosemary, and it turned out great. I always weigh my ingredients and use grams, if possible, because it's way more accurate. I also use a Cambro bucket for proofing because you can watch and measure the rise and the lid is a plus. I will definitely be trying more of your recipes! Thanks!
Rebecca Eisenberg
To have such an experienced baker endorse one of my recipes is such an honor! Thank you for trying it, and I really hope you enjoy my other recipes just as much!
Conor O'Neill
If I needed to bake, say, 8 of these guys at once, that's obviously too much for a Dutch oven. Would it help simulate the effect to put a cast iron pan in the oven during pre-heat, then add water during the bake to make steam?
Rebecca Eisenberg
Yeah, that's the best way to go about it. I can't promise you won't have any that blow out at the bottom or whatever from baking them in a more open space, but it will work!
Sara
This bread recipe is amazing! And so easy. I’ve made it with the cup measurements and it’s turned out perfectly the three times in the last two weeks I’ve made it. Highly recommend. I’m getting a food scale just so I I can try it that way.
Rebecca Eisenberg
I love this so much!! Welcome to Team Kitchen Scale!
Adele Doran
By any chance do you know what the raw dough ball weighs? I have a 2 quart Dutch oven that I thought might work for this little beauty. Msybe the raw dough weighs about a pound?
Rebecca Eisenberg
I haven't actually weighed the dough ball, but if you add up all the ingredients it's 224 grams which is around 7 ounces — just slightly less than half a pound. A 2 quart dutch oven should work just fine!
Cindy
Mine was risen and bubbly after a couple of hours, Australian summer is hot! Turned out perfect and crusty. The next day it wasn't crusty anymore but toasted it and....sooo good!
Keith
I measured everything correctly and followed the directions. My bread looked just like the pictures. I was quite proud. Until I tasted it. There was an overwhelming smell and taste of yeast. Is that by design? The texture was on point and it was crusty. Just really disappointed in the flavor. My yeast was freshly purchased.
Rebecca Eisenberg
I'm not quite sure why that happened — I've never had that issue! It may be that your scale had trouble measuring such a small amount of yeast that you ended up with more of it than you needed, but in that case you would have seen the loaf rise much faster than expected. What type of yeast did you use?
Lisa
I’m a little confused about the active yeast, do you use the same amount as the instant yeast as you mention 1 gram of instant or 3 grams of active but further up you mention using the same amount, can you clarify thanks!!
Rebecca Eisenberg
You can really do it either way! It’s such a small amount. Technically you “need” a tiny bit more active dry than instant but since it’s such a long rise time the active dry yeast has plenty of time to work so it doesn’t really matter one way or another. When I do it, if I have active dry, I just use the same amount as instant yeast and use it the exact same way. Don’t stress about it too much!
andrew
Really great recipe and so easy to make. What are the bake times for doubling or tripling the recipe? Thanks
Rebecca Eisenberg
For tripling, I recommend following my full size dutch oven bread recipe — yeast doesn't increase at the same rate as other ingredients when scaling bread recipes up. For doubling, you may need to add 5-10 minutes, but again, don't double the yeast.
andrew
Why wouldn't I double the yeast if I'm doubling the rest of the ingredients? Thanks again.
Rebecca Eisenberg
For a recipe like this where you’re relying on a long rise time to develop gluten you really don’t need a lot of yeast even as the recipe scales up. The more yeast you have the faster the dough will rise; with this type of recipe you want a slow rise. So you don’t need to increase the yeast at the same rate as the rest of the ingredients. That’s why I recommend just using a recipe already designed to be bigger — it will have the ratios already balanced! That said, no knead recipes are pretty forgiving, you have a lot of wiggle room before things start going noticeably wrong. If you double everything you probably won’t notice too much of a difference, but the dough may rise faster than the recipe says. That’s all!
Shermaine
Thank you for sharing such a wonderful recipe. May I check what is the alternative if I do not own a Dutch oven? Please advise.🙏
Rebecca Eisenberg
Check out my mini baguette recipe post for some other baking methods!
Lou
I love your small batch recipes! Perfect for two. I'll be making this recipe (and your small batch ciabbata) when my husband and I travel to Alaska /Yukon this summer in our camper van. They're a perfect size and we can have fresh bread whenever we want. Thank you.
Rebecca Eisenberg
Oh I love that! You can't beat fresh baked bread while camping!
Debra Itzen
Hi, your baguette recipe calls for spraying w water before baking. So just checking if I should spray this bread before baking? Thx
Rebecca Eisenberg
You can if you want to! It’s not necessary but it will give it a crunchier crust.
Tresa Cassidy
Wonderful! Recipe was easy to follow - worked out well!! I love this small batch recipe.
nooemiy
So delicious, crusty and easy to make. Thank you for the recipe! I haven’t a Dutch oven so I used a cake mold upside down and it worked very well ☺️ This is my first homemade bread and I’ll make it again for sure.
Rebecca Eisenberg
Oh that's a smart replacement for a Dutch oven! I have some other baking suggestions in my mini baguette recipe for if you don't have a Dutch oven if you want to check them out too. But if you've found a method that works for you, keep using it! Enjoy the bread!
Joyce
I was so taken with the recipe that I commented before how great it was and I’ve decided to make it again but this time I ran out of time to make it day up so I put it in the refrigerator. Here’s my question I’m a couple days out and I wanna make it tomorrow I go to work at 4 AM, I get home about 11:30 12 o’clock in the afternoon. Can I set it out in the container the bowl with the lid that I have it in room temperature in the morning before I go to work and then make it when I get home like shape it let it rise that last hour while my oven going and then bake it or am I smarter to get it out when I get home And room it up then I’m hoping I can do it in the morning that way when I get home it’s fully groomed up I can shape it let it rise again and bake it but you let me know
Rebecca Eisenberg
I would just get it out and shape it when you get home! Since it's already been in the fridge so long I suspect it's already perfectly proofed, so I think you're more at risk of it overproofing if you leave it out all morning.
Joyce
Thank you very much. Yes I asked Google and Google said you really only need to bring it back to room temperature so you suggest then just coming home getting it out forming it into the ball letting it rise for an hour and then baking it just like your normal directions. By the way, thanks for the really quick response.
Rebecca Eisenberg
Yep that's it exactly! Enjoy the bread!
Kathleen Arsenault
Sourdough version ? replacing the yeast by the same amount of starter or more would you say ?
Rebecca Eisenberg
Check the other comments I’ve answered this!
Karen
Just made it on this snowy April day - delish!!! Can I make multiples in a larger dutch oven!
Rebecca Eisenberg
You can definitely make multiples — I would recommend making my full size no-knead bread recipe, dividing the dough into thirds or quarters and shaping them into small buns rather than trying to scale this recipe up.
Patricia
Hi Rebecca
I just made the mini loaf and it is cooling right now!
I use my digital scale for grams and actually figured 7 TBS of cool water
Is a conversion for grams of water in your recipe.
My dilemma is the yeast….can I use a packet of Fleischmans Instant yeast?
I measured out 1g from the packet but not sure it was right!
Rebecca Eisenberg
Hi Patricia! A packet of Fleishmann’s yeast is 7 grams or 2-1/4 teaspoons. You’ll need a heaping quarter teaspoon. 1g is a very small amount!
Patricia
Ooops!
Thank you so much….your recipes are super easy to follow!
Patricia
Jeanette
omg so good!!! Happy it’s a personal size lol I’ll eat the entire loaf by the end of day! Thanks for sharing!
Rebecca Eisenberg
I’m so glad you like it!! Just a gentle reminder that The Practical Kitchen is a diet talk free zone — that includes even light jokey comments about being afraid to eat too much food. It’s okay to enjoy food! We don’t need to express how much we like food by saying we wish we’d eat less of it. 🙂
Delia T.
I haven't tried your recipe, so I can't rate it yet. But I do want to say that your recipe is the first that I've read to have been written so clearly understandable and with so easy to follow steps. I know this recipe will come out perfect! Thank you!
Kathy K
I agree 100%~~I bake for seniors that are alone or handicapped, it's the perfect size and I found the texture and taste is spot on!
LINDA KYLE
sounds great, going to try it, wish it was cups instead of grams, I have to try to convert
Rebecca Eisenberg
There’s a whole section in the blog post with cup measurements.
Mariya Ali
I forgot the quantity of the water and added 120 gm instead of 100 gm. What should I do now? I have just mixed it all together. Anyone have any ideas I am really desperate to know. Thank youu
Rebecca Eisenberg
Hi! You can save this using baker's percentage. The hydration of this recipe (the amount of water compared to flour) is 83% of the weight of the flour. If you increase the flour to 145 grams, then 120 grams of water is 83%! You'll have a slightly larger loaf, but the recipe will still work! Happy baking!
Eadie
I mill my own wheat to get the incredible nutrition a wheat berry offers! Have you made this recipe with your own milled wheat? Do you think it would work? I NEED a small recipe like this! Thanks for all your info…it’s fabulous.
Rebecca Eisenberg
I haven't tried it with my own milled wheat, but I imagine you may want to use a blend of milled wheat and AP/bread flour — if the milled wheat is more like whole wheat, it won't have the gluten necessary to support the structure of the bread. Try starting by replacing 20% of the flour in the recipe with your milled wheat and adjusting from there!
Eadie
Thanks! I don’t even own store bought flour, but I DO have wheat gluten, so it’s worth a try to add some of that and go for it! Wish me luck!
Brie
I bow down to you! This recipe is EPIC and all three of my minis came out flawless! Experimented with 50/50 AP/Whole Wheat on one, less rise even though there was an extra gram of active dry yeast. Textures, aeration & crust beautiful on all. Thank you again!
Rebecca Eisenberg
I’m so glad you enjoyed it and thank you so much for sharing your experiments with flour types!
Rebekah
Is parchment paper safe for 450°?
Rebecca Eisenberg
It is!
Peggy Jones
I'm always searching for "keeper recipes". This one is amazing!!! Like the previous post, I bow down to you. We especially love the size of it. It is perfect for the 2 of us. I used to cook for 4 and that's a hard transition to do just 2. I wish there were more recipes out there for smaller quantities. Thank you for sharing.
Amy
I cannot believe how perfect it turned out!! Million thanks for this perfect recipe
Megan
One of my faves from Rebecca — it’s just so cute!
Whitney Eason
I've tried this and really want my type 1 diabetic sister to try what are the carbs for something like this? Would the td1 carbs website have something with a carbs count for this?
Rebecca Eisenberg
I'm so glad you like it, but I don't calculate nutritional information on my site and am not familiar with how to calculate this. Sorry! You'll have to do some searching to find the information on your own.
Nandini
My dough is very runny I am still trying it though. I used bread flour to make it, could that be the reason? Please help!!!
Rebecca Eisenberg
Did you measure by weight? Bread flour is more absorbent than all-purpose flour so if anything your dough should be slightly drier, not runny.
Mary A Bills
A question bc I'm a novice. What size Dutch oven?
Rebecca Eisenberg
I have it linked in the blog post — I used a 3 qt dutch oven here but you can use a 4 or 5 quart dutch oven too.
Sydney
I’ve been making similar no-knead breads but baking them in a cold oven, setting the timer when the bread goes in. This was recommended on the King Arthur website, and I find I still get a crisp crust and a well baked bread. It’s a lot less nerve wracking than dealing with a screaming hot Dutch Oven. Any reason why this method would not work with your recipe? Please let me know if you can. Thanks in advance.
Rebecca Eisenberg
I’ve heard of this technique but I haven’t tested this with my loaf only because I have always lived in rental apartments with finicky ovens — I’d rather know I’m putting my loaf in a hot oven for maximum oven spring and not take a chance on the fact that my oven might take 2X as long as another oven to reach the proper temp and end up over baking my loaf in the process. If you trust your oven you could absolutely try it here, but I personally feel more confident in the results I’ll get from the pre-heated Dutch oven.
Sydney
I have a very reliable oven with 2 oven thermometers! I will try it and report back with my results. Who knows, it may add another dimension to your recipe. Thanks for responding so promptly.
Diane
My 13 y.o. daughter made bread for the first time using Rebecca’s recipe. She was able to follow the detailed directions on her own and was so proud of her little loaf. Not only was the loaf delicious, it was so easy to make. This recipe is perfect!
Catherine
Can you adapt this to cook in an air fryer
Rebecca Eisenberg
I'm sure you can but I don't have an air fryer so I'm not sure how to adapt it!
Mali
Would I be able to use self-rising flour for this recipe?
Rebecca Eisenberg
Absolutely not — self-raising flour already has baking powder and salt mixed in, it will throw off the entire recipe.
Ashleigh
The is so good and I love to make it. Have seen your note re: stickiness and will try that next time. Has anyone else had problems with the parchment paper sticking to the bottom of the cooked loaf? I'm still gonna make it, I'm still gonna eat the parchment 'cos bread - just thought I'd see if there were any ways to change my current paper heavy diet?....
Rebecca Eisenberg
You can try putting some semolina flour or cornmeal down on the bottom of the parchment paper before you put the dough down! It may also be that the bottom of your oven is running extra hot, try putting the dutch oven on a sheet pan for some extra insulation at the bottom. Good luck!
glo
how long do you cool the bread before slicing?? ive heard people say to let it cool for about an hour but i dont have time for that 😭 do i have to wait an hour?? also should i punch the dough before shaping?
Rebecca Eisenberg
No need to punch down the dough for this one, it will deflate naturally when you turn it out of the bowl. And this is a relatively small loaf, it'll probably be fine after 30 minutes but if it still feels quite warm, maybe give it at least an hour!
Andrea
You suggest that I can put the dough in the fridge for 5 days…does the dough rise in the fridge? Do I cover the dough? How long does the dough take to rise in the fridge?
Rebecca Eisenberg
Yes, cover the dough in the fridge. The dough will rise in the fridge, it just rises a lot slower!
Vince
So I have 2 questions. (1) On this recipe page there is an option to multiply the recipe 2x or 3x. Have I made a mistake in using these ingredient totals? (2) I live at around 5280 feet. I'm not sure where you live but do I need to alter this recipe based on my altitude?
Thanks!
Rebecca Eisenberg
This is a pretty forgiving recipe, I think you'll be okay! If you want to scale this recipe up, I recommend using my full size no-knead dutch oven bread which is already properly scaled. With recipes that have a long rise time like this, even if you increase the ingredients you'll still want to keep the amount of yeast pretty low in proportion to the flour — I wouldn't increase that as the other ingredients increase. And I don't know about baking at altitude, you'll have to do some googling about how to modify! Good luck!
Sallysue
I tried the recipe with bread flour.. the hydration was perfect so yes I think use a little less water if using uk all purpose flour
Lisa
I make this at least once a week. So easy and a perfect size! absolutely delicious!
Erin
Which type of yeast do I use for this recipe? Active Dry or Rapid Rise Instant? New to baking and I’m not sure what the difference is.
Rebecca Eisenberg
I answered this clearly in the Ingredient Notes section! Happy baking!
Ricky
How can we make it sourdough?
Rebecca Eisenberg
You'd still need the yeast to ensure it rises on time, but you can add 20 grams of sourdough starter and reduce the water and flour by 10g each.
Linda
I tried this small loaf today. Super easy to mix up. It appeared ready to shape this morning after a 15 hr overnight rise but it’s not as risen as the photo of yours. I’m sure it’ll taste delicious with dinner tonight though!
Michelle
My family loved these! These were so simple and turned out perfect! I used them for bread bowls for chili. My husband was such a fan he was actually talking about them at work, and needed to ask me for the recipe to share with a co-worker! I will definitely be making these again, and not just on chili night!
Rebecca Eisenberg
So glad you and your family enjoyed them! They really do make such great bread bowls!
Hari
Thanks for another wonderful recipe. I tried it and it came out looking almost the same as yours. It tasted really good and was airy and light. We made a cheese platter around it for the evening and it was perfect.
The one thing I’d like for it to be different is the texture…it was a bit more chewy than fluffy and I wondered why- I don’t have Dutch oven and used the alternate options you gave suggested in the mini baguette recipe. I used a cake Pan and covered it with another cake pan of the same diameter ( closest to trapping the steam inside) - would that have impacted the texture and made it chewy?
Mary
Can I use a 1 quart purchase oven? I hope so bc it's preheating!
Rebecca Eisenberg
I don’t know what a purchase oven is, so can’t say for sure. Hope it worked out for you!
Mary
Supposed to be 1 quart. Silly autocorrect. I used a 4 quart which seemed too big but boy oh boy was the bread delicious!!!
Rebecca Eisenberg
Oh a 1 quart might be a little tight but I’m glad you had the 4 quart to work with! So glad you enjoyed the bread!
Cliffa
We don't go by grams where I'm at and having trouble with the measurements. Can you help please
Rebecca Eisenberg
There is a whole section in the blog post already with cup measurements for you!
John B
Just had this small loaf for Lunch! My very first try and it turned out perfect. I followed the instructions to the letter, even using the mentioned equipment. I am now hooked on your bread and plan on trying all of the various breads. (Wife says I am now in charge of bread making). Thank you for the extremely detailed instructions.
Trish
This is wonderful! Tastes great and just the right size for two!
Miranda
I love these one cup recipes. I am starting to get into bread making and it's great for testing out different ratios and methods.
Could I do a poolish with this recipe or is it too little flour ? I tried doing it using 20% of the total flour and it was a disaster and I accidentally used too much salt so it didn't rise (I think it dehydrated the yeast).
I googled but I didn't find much info for small batch recipes using poolish.
Thanks !
Disco
Hi, this bread looks delicious and fun!
However, it seems like this is a fairly small loaf, and that a 3-quart dutch oven could accommodate a larger loaf. Is that right? What would be the maximum amounts for this recipe if I intend to use a 3-qt? is 2x too much? Thank you!
Rebecca Eisenberg
This is a small loaf, yes! A 3-qt dutch oven could definitely fit a 2x version of this recipe, maybe even 3x, but if you're going to scale it up I recommend using my full-size overnight crusty bread recipe instead.
Gina Berry
Great! I double this and it's perfect for two people! This has turned out wonderful both times I've made it. I appreciate your well-written instructions!
Sara
This is a very good and resilient recipe. I messed up on several steps while making this but it still turned out the best bread I've ever made and I would proudly share it, if I hadn't already eaten it as soon as it cooled.
Anjuli
I was so skeptical about the flour. It was like slop but it is just amazing. Trust the process! So freaking good. Thank you. Shame I can’t add a pic. It will be gone in 5 mins! Yum!
Eberhard
This came out quite well. A bit burned on the bottom so I'll adjust the time or temp next time around. Very easy and a quick loaf a bread for an Italian dinner.
Joan
Excited to try this!!! Can I add a bit of rye flour as part of the total flour weight to add flavor? Say 10% of flour weight?
Rebecca Eisenberg
Yep! It might make the final crumb a little more dense, but 10% shouldn't change it too much.