No-Knead Crusty Artisan Mini Loaves

Step 1

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. The less you "work" it, the more soft, fluffy air pockets will form.

Step 2

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

Step 3

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.

Step 4

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.

Step 5

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place dough balls into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Step 6

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Step 7

Carefully remove loaves to a cutting board. Use for crostini, sandwich buns, or garlic bread!

Step 8

Enjoy!

Step 9

NOTES

Step 10

Uncovered baking time depends on your oven. In my oven, the loaves only need 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!

Step 11

Heating your Dutch oven to 450 degrees F will not damage it, or the knob on top.

Step 12

I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.

Step 13

There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.

Step 14

I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.

Step 15

I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.

Step 16

Add any mix-ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you "work" it, the more you're encouraging soft, fluffy air pockets to form!