Small Batch  Crusty Bread

Small Batch  Crusty Bread

This mini no-knead crusty bread uses just 1 cup (120g) of flour. Measure by weight for best results!

It bakes up about the size of a large grapefruit and is perfect for personal sized snacking or making a bread bowl!

Here are the ingredients you'll need to make this small batch bread!

flour | water | salt | yeast

Combine flour, yeast, and salt in a small bowl.

Add the water and mix to form a sticky dough.

Cover and rest overnight.

Dust the top of the dough with flour and turn it out onto a clean work surface.

Stretch the dough out gently, then fold the edges in and flip the dough over to create a smooth round dough ball.

Transfer the dough to a sheet of parchment paper. Cover and rest 30 minutes.

Score the top of the loaf with at least one deep slash and any smaller decorative slashes.

Place in a preheated Dutch oven and bake, covered, for 20 minutes.

Uncover and bake 10-15 minutes more.

Let cool before slicing to give the starches inside time to set!

Swipe up for the full recipe!