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small batch crusty bread


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Prep Time: 1 hours, 45 minutes

Cook Time: 30 minutes

Total: 2 hours, 15 minutes

Servings: 1


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Step 1

Combine yeast, honey, and warm water in a large mixing bowl.

Step 2

Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy.

Step 3

Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix well, until no dry flour remains. Dough should be slightly loose, shaggy, and a bit sticky!

Step 4

Cover bowl with a clean towel. Let rise 1 hour or until doubled in size.

Step 5

When dough has risen, lightly flour a large cutting board.

Step 6

Tip dough out onto the board. Don’t punch the dough down – handle it gently to preserve all those air bubbles! If the dough is sticking to the bowl, run your hand under cold water (to prevent sticking) and gently pull the dough onto the cutting board.

Step 7

Shape your dough into a round loaf by gently pulling each edge into the center like you’re folding an envelope. Fold the dough in towards the center several times, until the dough stiffens and begins to resist your folds. When that happens, flip the dough over and gently pull it towards you, across the cutting board, so that the loaf tightens a bit.

Step 8

Dust a small mixing bowl with flour (I like to line my bowl with a linen napkin to help distribute the flour more evenly) and place your loaf into the bowl seam-side down. Cover with a clean towel and let rise for another 30 minutes while you heat the oven.

Step 9

While bread proofs, place an empty dutch oven (with the lid on) in your oven and heat to 460° F.

Step 10

When the oven is hot, tip your loaf – seam side UP this time – onto a piece of parchment paper.

Step 11

to pull out the hot Dutch oven and remove the lid. Use the parchment paper to carefully lift your loaf into the pot, then use your oven mitts to return the Dutch oven lid and then slide the pot back into your hot oven.

Step 12

Cook bread for 22 minutes.

Step 13

After 22 minutes, carefully remove the lid from your dutch oven. The bread should be crusty and lightly browned. Continue baking, uncovered, for another 5-10 minutes to deepen the color.

Step 14

Transfer bread to a cooling rack and let cool at least 30 minutes (and ideally a few hours) before slicing. Enjoy!

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