Why I Only Bake Small Batch Bread

By Bigger Bolder Baking · 150 min

Ingredients

Instructions

1. In a large bowl, mix the flour, yeast and salt.
2. In a small jug, combine the water and honey, pour into the dry ingredients and mix with a spatula until a shaggy, sticky dough forms.
3. Transfer to a lightly oiled bowl, cover and leave in a warm place until doubled, about 2 hours.
4. With damp hands, stretch and fold the edges into the centre about 4 to 5 times, then turn the dough onto a lightly floured surface and shape it into a ball.
5. Line a small Dutch oven with parchment and place the dough seam-side down inside. Cover with the lid and leave to rise again until puffy, about 45 minutes.
6. Near the end of the rise, preheat the oven to 220°C (425°F).
7. Score the top of the loaf with a sharp knife and put the lid back on.
8. Bake for 20 minutes, then lower the oven to 200°C (400°F), remove the lid and bake for another 20 minutes, or until deep golden brown.
9. Cool completely on a wire rack before slicing.

Summarized from Bigger Bolder Baking's video. Watch it for the details.