This is one recipe you’re going to want to save for the winter months to go along with your soups, stews and roasts. Who am I kidding? It’s so good you’re going to want to make it no matter what time of year!
It’s small size is ideal for one or two people to share or if you just don’t want to use up all your baking ingredients.
Like most no knead doughs, this small batch crusty bread has a very wet and sticky dough. The less it is handled the more air pockets it will have after baking (think more crevices to slather in butter). You’ll want to have plenty of flour on your counter when you shape it.
- 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, but any All Purpose flour you have is fine.
- Salt – Salt doesn’t just add flavor to your dough, it helps control the yeast activity. I use kosher salt which has larger, irregular crystals that dissolve quickly compared to other brands and styles of salt.
- Instant Yeast – Sometimes called “rapid rise,” 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, you’re good to go!
- Cool Water – Cool or lukewarm to the touch. You don’t want warm or hot water for this recipe as you don’t want too fast of a rise.
Artisan No Knead Mini Loaves
Description
This recipe creates perfect little loaves where the crust has come out light and crisp, with a fluffy inside that's just begging to be buttered! We’ve served slices on the side of soups, salads, roasts, and just about any meal you can think of. And it makes a killer sandwich bread, of course!
Ingredients
Instructions
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Make the Dough
In a large bowl, stir together the flour, salt and yeast.
Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough.
Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. (Or for a longer rise, put in the fridge for 24 hours - 5 days.
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Cook the Bread
After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven (or other large baking dish), uncovered, into the preheated oven for 30 minutes.
While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Divide into 6 equal-sized pieces and gently form into round balls. Cover dough loosely with plastic wrap and let rest.
After Dutch oven has preheated for 30 minutes, carefully remove Dutch oven with oven mitts. It will be VERY HOT!
With floured hands, place dough balls onto parchment paper and lower into hot Dutch oven.
Replace lid and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes more, uncovered.
Carefully remove loaves to a cutting board. Use for crostini, sandwich buns, or garlic bread!
