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 uses one cup (120 grams) of flour and fits in just about any size Dutch oven, too!
Once you get the hang of this small-batch bread, you'll have no problem challenging yourself with my recipes for small-batch challah and small-batch ciabatta next!
This small crusty loaf bakes up about the size of a large grapefruit and is perfect for slathering with homemade butter or dipping in my best 5-minute olive oil bread dip.
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
No-Knead Small Batch Crusty Bread
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 is the hydration of the dough. My full-size recipe is an 80% hydration dough. For this 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 in a loaf this small it does make a significant difference in the size of the final loaf.
This recipe also has a slightly higher ratio of yeast-to-flour than my full-size recipe. Where the larger loaf calls for 2 grams of yeast, this recipe uses 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 want to do that to you. That does mean the dough can be ready to shape a bit sooner, though it still needs the overnight rise.
Want more small-batch recipes?
My Small Batch Breads cookbook is now available for pre-order!
Featuring fifty easy-to-follow bread recipes made using 1 cup of flour.
Here are the four ingredients you need to make this small batch crusty bread! See recipe card (at the end of the blog post) for quantities.
I use cool water when making overnight breads because the cooler water allows the yeast to move more slowly. Warm water makes yeast move faster, so the cooler the water is, the longer I have before the dough needs to be shaped. Since I'm not building strength into the dough by kneading, I want the yeast and gluten network to have as much time to work on their own as possible before shaping.
A 5-Minute Bread Dough
Making no-knead bread dough is so fast. All you have to do is mix everything together until you have a messy, shaggy dough. It literally takes five minutes. Then you cover the bowl and let it rise.
No-knead bread relies on time instead of kneading to develop a strong 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.
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.
Use Plenty of Flour When Shaping
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.
Dusting it with flour before you take it out of the bowl will prevent it from sticking to the bowl as you tip it onto the counter. Once it's on the counter, dust the top very lightly with flour too — just enough so your hands don't stick to it.
The dough may stick to your hands slightly, but that's okay. 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. Then 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.
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.When your dough is ready to shape, dust the top of it in the bowl, then turn it out onto a well-floured counter.
Scoring is decorative and functional (also optional)
Scoring bread creates a vent through which steam can escape during baking. Without scoring, the steam will escape through any weak points it can find in the loaf—it might even blow out at the bottom.
You can even cut designs into your loaf. But you do need at least one big, deep slash.
For Best Results, Bake 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.
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.
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.
I tested baking this without a Dutch oven on a sheet pan in a 450°F oven with an ice cube on the pan to create steam, and it does work, but the crust isn't quite as nice. The open space of the oven also results in more bread blowouts on the bottom, even when properly scored.
💭 Have More Baking Questions?
I've rounded up answers to common baking questions and how-to guides, including:
- Ingredient swaps and FAQs
- Why my recipes are written in grams and not cups
- How to quickly bring eggs and butter to room temperature
- Ingredients I use (salt, flour, yeast, etc.)
- Step-by-step guides for bread and baking techniques
See my baking techniques & troubleshooting guide and ingredient swaps and FAQs for more!
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)
Recipe Notes
- If you are measuring with cups, it is super important that you measure the ingredients properly. See my guide to measuring as accurately as possible by volume for how to do this. If you measure with cups/teaspoons and the recipe did not turn out right, that is likely why. Try again!
- 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 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!
- Adding flavors: This is a great base recipe for adding lots of fun spices, herbs, cheese, seeds, and more. 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 to this dough.
Ingredients
- 120 grams all-purpose flour (1 cup, aerated and loosely scooped, plus more for dusting)
- 3 grams diamond crystal kosher salt (1 teaspoon, use half as much of any other brand of salt)
- 1 gram instant yeast (heaping ¼ teaspoon)
- 100 grams cool water (¼ cup + 3 Tablespoons)
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. You're looking for an internal temperature of at least 200°F for doneness.
- Transfer the fully baked loaf to a cooling rack and let cool completely before slicing.
karen marie says
I love small bread. Thanks!
Bernie says
I don't have a Dutch Oven, can I use a Pyrex dish instead, or what other item would you recommend.
Rebecca Eisenberg says
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 says
I have been Using a Corning Visions Pyrex Dutch Oven and it's perfectly safe at 450⁰F
Love these bread recipes
Rebecca Eisenberg says
Glad to hear it!
Randi Beall says
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 says
Can you double this to get a larger loaf? Or do I have to do two small loaves?
Rebecca Eisenberg says
I would use my full size no-knead crusty bread instead — the yeast doesn't increase proportionally when you start doubling/tripling the recipe.
Judy Vallas says
There are two kinds of Pyrex - the originals (logo is upper case PYREX) made from borosilicate that can withstand high heat and heat fluctuations like going from room temp to searing hot oven. And the newer version since they were bought - logo is lower case pyrex - that can shatter/explode. I'm not an authority, so definitely research rather than taking my word. I use a small old-time Pyrex bowl for Alexandra's (forgot her last name) mother's peasant bread, which is who I got the info from a long time ago.
Rebecca Eisenberg says
Ah, yep, you're talking about Ali Stafford's peasant bread recipe! I've heard the logo theory but I've also heard recently that it's maybe not so true, so definitely do your own research and always be careful when baking glass at high heat! I really don't recommend it for bread unless the recipe specifically calls for it.
Clotee says
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 says
Yes, that's correct!
Tayler Harris says
Loved this recipe! I noticed my first two loaves are still slightly wet in the middle. Any suggestions?
Rebecca Eisenberg says
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 says
Can I use whole wheat flour?
Rebecca Eisenberg says
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!
Dorothy says
I've been baking no knead bread at 450 degrees for years and have been using parchment paper, with no problems, as follows: Instead of placing the dough on a lightly floured surface after the 1st rise, place it on a lightly floured piece of parchment paper (no need to crumbleit) forming dough into a ball. Very lightly flour the loaf and cover it with a clean towel for the 2nd rise. When ready to bake, uncover and simply place the dough, on the parchment paper, into the pre-heated dutch oven. It can be easily lifted out once its finished baking 🙂
Tamie says
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 says
So glad you liked it! That beer loaf sounds great too. Enjoy!
Liana says
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 says
Yes!
Jill says
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 says
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 says
Hi, can I follow the same recipe and add sourdough starter to it?
Rebecca Eisenberg says
I've answered this already in some of the other comments!
Susan Ferranti says
I don’t know how to bake using grams. Can you please give me the recipe using cups and tablespoons
Rebecca Eisenberg says
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!
Dorothy says
I've made these loaves and it's a good recipe, but don't see why it's an issue to include the equivalent amounts in cups and tablespoons. Even King Arthur lists ingredients in cups and tablespoons. No need to be defensive about inquiries, whether it's measurements, nutrition information or any other questions.
Rebecca Eisenberg says
There is no set standard for what 1 cup of flour weighs. Depending on how you scoop the flour you could be off by quite a bit — 50 grams or more! King Arthur provides measurements in both because they have a big team of testers and recipe developers who have the time and bandwidth to make sure the recipes work in both formats. I am one person and weight measurements are the most accurate and the best way for me to ensure that my readers have success when they make my recipes. That said, I do have a section in this blog post with the volume measurements in it. Because I describe this recipe as using 1 cup of flour it seemed only fair to make sure I provided those measurements, too. And you'll notice I also included detailed instructions for how to measure flour as accurately (as possible) with cups to try to get the right amount. Anyone who ignores those instructions might end up scooping way too much flour and ending up with a very dense bread. Hope this helps!
Lea says
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.
Cynthia says
Will this recipe work with a mini Dutch oven?
Rebecca Eisenberg says
Yep!
Karen says
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 says
Yes you can! Don't adjust the yeast at all, just double the rest of the ingredients.
Valerie says
Would the bake time be the same for a doubled recipe?
Rebecca Eisenberg says
You may want to add about 5 minutes, but otherwise should be about the same!
DL says
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 says
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 says
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 says
Sounds like you did everything else right — definitely try holding back some water then, see if that works better for you!
Danielle says
Im also east coast and made it last night ❤️ I put it in the bathroom where its warm overnight haha worked terrific
Ian says
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 says
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 says
can you use starter instead of the active dry yeast and if so, how many grams in this recipe? Thanks
Rebecca Eisenberg says
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 says
Thanks. I can’t wait to try it!
Thierry Castro says
Hello. Anxious to try this recipe. I do have a Dutch oven, but want to try on a baking sheet (for the small oven in the RV).
1. What should I cover it with (how "tight" a cover?
2. Where and when do I place the ice cubes? Under the cover? How many?
3. Does the baking sheet/cover need pre-heating like a Dutch oven?
Thanks!
Rebecca Eisenberg says
If you’re using a small RV oven that might be a confined enough space that you don’t need to cover the bread, just toss some ice cubes (1-2) into the bottom of the oven when you put the bread in! And yes, if you can preheat the baking sheet I recommend it. Hope this helps!
Thierry Castro says
Hi. Thank you for your response. I've got a lot of experimenting to do! Had not considered NOT covering the bread--it is indeed a small oven--and was looking for a small enough dutch oven that would fit in it...
In the meantime, trying to learn the recipe and techniques in my home oven. Another wrinkle: the RV oven has a "Steam" function! Never used it, but I got it precisely to make bread.
Want to also (especially!) make your Baguette recipe, after I get comfortable with the Boule recipe.
FYI, first attend at the Boule in the home oven (on baking sheet with metal saucepan as cover) was pretty good, but I neglected some steps (scoring and long enough 2nd rise after forming). Two more dough balls in process for baking tomorrow...
Rebecca Eisenberg says
Oh the steam function will be perfect for the small oven without using a Dutch oven! Definitely give that a try! So glad you're enjoying the breads!
Sina says
Are all the recipes low carb, i.e. low in calories? Where can I see the nutritional values?
Rebecca Eisenberg says
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 says
Wish this was in cups not grams....we don't use metric in the usa
Rebecca Eisenberg says
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 says
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 says
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 says
What if my oven can’t go up to 450°? My oven is too weak.
Rebecca Eisenberg says
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 says
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 says
The USA is the only country in the world that doesn’t use metric.
Lea says
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 says
Yea we do. 🙄
The conversions are simple math
And serious cooks weigh their ingredients.
Nothley says
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 says
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 says
Thank you so much, that helps! It would be nice to have this as a note on future recipes too! Much appreciation.
Rebecca Eisenberg says
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 says
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 says
I’m not seeing this recipe with any measurements other than by weight. Did I miss something?
Rebecca Eisenberg says
Check the blog post section title “bonus: weight to volume conversion” it’s all right there.
Alex says
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 says
Fingers crossed for you! Let me know how it was!
Alex says
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 says
Wonderful, I'm so glad to hear that!! 🙂
Chelsea Thompson says
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 says
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 says
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 says
What would the weight be for Morton’s kosher salt? Or, how many tsps of Diamond? Im able to convert from that.
Rebecca Eisenberg says
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 says
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 says
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 says
Welcome and enjoy!!!
Dori says
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 says
Still waiting with you for this answer!! 💜💜
Rebecca Eisenberg says
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 says
I plan to try this with a mixture of oat and spelt flour. Any suggestions for this kind of modification?
Rebecca Eisenberg says
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 says
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 says
Yay yay yay! So glad you liked making it — welcome to the world of bread making!
heyjerzygirl says
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 says
Amazing!!!! Congrats on a super successful first bread making experience! Enjoy!!
jackie Wong says
Can I use bread flour instead of AP flour?
Rebecca Eisenberg says
Yes!
Rachael says
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 says
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 says
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 says
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 says
This came out just beautifully. Thank you!
Sinclair S says
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 says
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 says
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 says
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 says
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. says
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 says
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 says
I think you’re thinking of my mini ciabatta recipe. That one can be done in a toaster oven!
kevin says
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 says
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 says
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 says
Oh I’m so glad to hear it worked with the replacement flours! Thanks for sharing what worked for you 🙂
Rhonda Libby says
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 says
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 says
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 says
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 says
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 says
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.