Category: Breads -

Small Batch Crusty Bread     

Ingredients:
4 grams active dry yeast (1 tsp)
6 grams honey (1 tsp)
150 grams warm water (2/3 cup)
4 grams kosher salt (1 tsp)
200 grams bread flour (1 to 1 2/3 cups), plus extra for dusting

Preparation:
MIX THE DOUGH AND FIRST RISE (1 HOUR)
Combine yeast, honey, and warm water in a large mixing bowl. Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy. 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. Cover bowl with a clean towel. Let rise 1 hour or until doubled in size.

SHAPE THE DOUGH & FINAL RISE (30 MINUTES)
When dough has risen, lightly flour a large cutting board. 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 a hand under cold water (to prevent sticking) and gently pull the dough onto the cutting board.

Shape 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.

Dust a small mixing bowl with flour and place loaf into the bowl seam-side down. Cover with a clean towel and let rise for another 30 minutes while you heat the oven.

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

When the oven is hot, tip loaf - seam side UP this time - onto a piece of parchment paper. Use the parchment paper to carefully lift loaf into the pot, then replace Dutch oven lid.

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

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

Date added: 2022-11-07
Number of visits: 4201