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This super simple small batch crusty bread recipe produces a thin, crackly crust with a soft, tender crumb inside. It requires no kneading and is ready in about 3 hours, making a small 6-inch loaf perfect for 2-3 people.

  • Total Time: 3 hours
  • Yield: 1 small loaf (approximately 6 inches across) 1x

Ingredients

Scale
  • 1 teaspoon active dry yeast (about 4 grams)
  • 1 teaspoon honey (about 6 grams)
  • 2/3 cup warm water (150 grams)
  • 1 teaspoon kosher salt (about 4 grams)
  • 1 to 1 2/3 cups all-purpose flour (around 200 grams), plus extra for dusting

Instructions

  1. In a large bowl, mix together yeast, honey, and warm water.
  2. Let the mixture sit about 5 minutes until it gets foamy and bubbly.
  3. Stir in the flour using a sturdy spatula until the dough starts to come together.
  4. Add salt and mix well to combine. Dough should be slightly loose, shaggy, and sticky.
  5. Cover the bowl with a clean towel and set aside to rise for 1 hour, or until the dough has doubled in size.
  6. Lightly flour a large cutting board when the dough has risen.
  7. Turn dough out gently onto the board without punching down to keep air bubbles intact.
  8. Shape dough into a round loaf by folding edges into the center several times, flip dough, and pull gently to tighten shape.
  9. Dust a small mixing bowl with flour, place loaf seam-side down inside, cover with towel, and let rise 30 minutes while oven heats.
  10. Place an empty Dutch oven with lid on into oven and preheat to 460°F (238°C).
  11. Carefully tip loaf onto parchment paper, seam side up.
  12. Remove lid from hot Dutch oven and lift the loaf with parchment paper into the pot; replace lid.
  13. Bake covered for 22 minutes.
  14. Remove lid and bake uncovered for another 5 to 10 minutes until crust is golden and crisp.
  15. Transfer bread to cooling rack and let cool at least 30 minutes before slicing; longer cooling improves crumb setting.

Notes

Use a kitchen scale for best results; weight measurements are more accurate than volume., If measuring flour by volume, use scoop-and-level method for consistency., Use quality flour such as King Arthur or Bob’s Red Mill for better protein content and dough strength., Recipe created with Diamond Crystal Kosher Salt; if using table salt, reduce salt by 1/4 teaspoon when measuring by volume., If honey is not available, regular sugar can be substituted., Dough will be sticky and shaggy initially; add extra flour if dough is too sticky to handle when shaping., Standard 9-inch proofing baskets are too large; use a small 6-inch bowl or similar to proof the final loaf shape., Dutch ovens tested include Le Creuset, Staub, Marquette Castings, and Challenger Breadware; ensure your Dutch oven is safe for high temperature baking.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Cuisine: French-inspired artisan bread

Nutrition

  • Serving Size: 1/10 of loaf (half-inch slice)
  • Calories: 191
  • Fat: 0.6 g
  • Carbohydrates: 40 g
  • Protein: 5.6 g