With just four ingredients and minimal hands on work time, this small batch crusty bread is the perfect low effort personal sized bread making project. It fits in just about any size Dutch oven, too!
Just like my popular mini ciabatta, small batch challah, and mini baguette recipes, this small batch bread recipe uses just 120 grams (1 cup) of flour. It's perfect for when you want a loaf of classic crusty bread, but don't want to use up a large amount of flour to make it.
It's small size is ideal for one or two people to share, ideal if you live alone and are baking only for yourself, or for you and just one other person. It's also great if you just don't want to use up all your baking ingredients.
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It bakes up about the size of a large grapefruit and is perfect for slathering with homemade butter, dipping in my best 5-minute olive oil bread dip, or toasting and topping with deli egg salad or deli tuna salad.
This mini loaf has become a successful favorite of The Practical Kitchen readers of all ages, particularly those who are new to bread making or find it intimidating. Thanks to everyone who has chimed in in the comments with adaptations for using different flours, flavors, etc.!
5 star reader review “Just made two of these guys this morning and I just want to say thank you so much for this recipe! I’ve never made any kind of bread before because it seemed daunting but with your help it was super easy AND I love the mini recipes for my small household. Also this was so easy and so good, make the cutest baby bread ever, you won’t be sad!” —Megan
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This small batch crusty bread recipe is a mini version of my full sized no-knead dutch oven bread recipe with a few small tweaks. I've written lots more about the science of no-knead breads and crusty breads in that blog post so head over there if you want a lot more detail!
The biggest difference between this small batch crusty bread recipe and the full size recipe is the hydration of the dough. My base recipe is an 80% hydration dough.
For the small batch recipe, I pushed the hydration as high as I could —83% — while keeping the dough easy to shape and work with.
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A 3% increase (a mere 4 grams of water!) might not seem like much, but it did make a significant difference in the size of the final loaf.
The higher the hydration, the bigger and airier the crumb (the inside of the loaf) will be. Since this is already a very small loaf, that extra bit of water helps increase the size of the overall loaf.
Pushing the hydration any higher, however, results in a dough that's very sticky and much harder to shape. And I wanted to keep this as beginner friendly as possible.
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Where the full size recipe has 2 grams of yeast, this recipe has just 1 gram. If I shrunk the amount of yeast proportionally, you'd be trying to measure a fraction of a gram, and I didn't think you'd want that.
Even with proportionally more yeast, this no-knead dough still needs a long rise time. But its small size means it can be ready to bake much sooner (as soon as 8 hours after mixing) than the full size version.
The extra yeast also contributes to the overall size of the loaf, so having a little extra to give this mini crusty bread a boost certainly doesn't hurt.
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Like most no knead doughs, this small batch crusty bread has a very wet and sticky dough. It is not meant to be kneaded or handled at all during the initial rise.
The wetter a dough is, the more frustrating (read: stickier) it can be to handle. You'll want to have plenty of flour on your counter when you shape it.
At 83% hydration, this dough is relatively easy to handle once you dust the dough and your hands with flour. But if you're not used to working with wet and sticky doughs, it may still be a bit of a challenge the first time you try it, especially if you're new to bread making.
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Don't beat yourself up if handling the dough doesn't come naturally to you — it will become easier with practice. Just remember: this is not meant to be a tightly controlled dough, so even if it's a little lumpy or imperfect or messy, that's absolutely okay.
This small batch crusty bread is meant to have a rough, cracked open crust. It will always be a little bit unpredictable to shape and bake.
Of course, there are a few things you can do to get the best possible outcome. Mix your dry ingredients together first: Flour, salt, and yeast. This disperses the yeast and salt throughout the flour for more even mixing.
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It won't look smooth at all. You're just looking for all the flour to be hydrated and all the water to be incorporated.
The stiff coil of dough whisk is ideal for efficiently mixing sticky, wet doughs to break up any sneaky lumps of flour hiding inside.
To be a shaggy, messy, lumpy dough. It will be sticky to the touch and impossible to knead (because it doesn't need kneading).
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No-knead bread relies on time to develop a gluten network — the structure that gives bread its shape and texture. The gluten network traps the gas produced by the yeast, creating air bubbles in the dough.
Let this dough rise for as long as 18 or even 20 hours before shaping it, or shape it as soon as 8 hours into the rise time, its small size means it's often at its peak and ready to be shaped around the 12 hour mark.
When the dough is ready to be shaped it will be nice and bubbly with a flat top that stretches across the mouth of the bowl.
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For a longer cold rise: Put this no-knead dough in the fridge immediately after mixing or after the first overnight rise. I've left it for as long as 5 days in the fridge before baking and it works just fine. As a bonus, gluten tightens up in the cold, meaning refrigerated dough is slightly easier to shape.
For a same day bake: Increase the yeast to 3 grams and follow the mixing and folding instructions from my small batch baguette recipe. Then come back here for the shaping and baking instructions. You'll have a small loaf of crusty bread in just about 3 hours!
When your dough is ready to shape, dust the top of it in the bowl, then turn it out onto a well floured counter.
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It's a sticky dough, and the flour will prevent it from sticking to the counter. Dust the top very lightly with flour too — just enough so your hands don't stick to it.
Dust the surface of the dough or your hands lightly with flour if needed to prevent sticking. Use a light touch as you do the shaping.
Cup your hands around the dough and gently lift and rotate it in short, quick movements to create surface tension on the top as you tuck the dough underneath.
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Transfer the dough onto a crumpled and flattened piece of parchment paper and cover it for its final rise while the Dutch oven finishes preheating.
Crumbling the parchment paper softens it so that it fits neatly into the round space of a Dutch oven without digging into your dough.
Here's how to do it right: Crumple the paper up, unfurl it. Crumple it, then unfurl it again. Now it's ready for your dough.
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Dust the top of the no-knead dough with flour, then cover it with a clean kitchen towel while you preheat the Dutch oven for 30 minutes.
Stretch the dough into a loose square shape. Fold the top two corners in to make a point, then loosely roll the pointed end toward your body. Apply very little pressure - you don't want to create too much tension here.
Keep rolling until the seam is against the counter and the smooth side is facing up. Gently tuck the ends under. Proceed with the rest of the recipe as written!
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Scoring bread isn't just decorative; it creates a vent through which steam can escape. Without scoring, your bread will crack and tear open in the oven unpredictably and might even blow out at the bottom.
To help encourage the bread to form an ear (the dramatic, crisp flap of bread that runs the length of the scoring mark) hold the blade at a 45° angle when you make the slash.
The confined space of a pre-heated Dutch oven traps the steam released by the dough as it bakes, creating a nice moist environment which results in a super crunchy crust.
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Cover this dough in the Dutch oven and place it inside your oven. Bake it covered for 20 minutes, then uncovered for 10-15 minutes.
When you first take the lid off, your small batch crusty bread will look quite pale. That's normal. The final 10 minute uncovered bake time is when
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