If you enjoy freshly baked bread but don’t want to commit to a large loaf, then this petite boule (small round) is for you. The baked loaf is the perfect size for two (or even three) people to share, and it’s a mostly hands-off recipe based on the no-knead method developed by baker and cookbook author Jim Lahey. This version doesn’t require a long proofing time so you can mix the dough in the afternoon and have a satisfying, crusty loaf in time for dinner. Be sure to bake the bread long enough to get a deep golden color for a crunchy exterior; if you take it out of the oven too soon the crust may soften as it cools.
| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Active: | 20 min |
| Yield: | One 10-ounce loaf (2 to 3 servings) |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for sprinkling (see Cook’s Note)
- 1 teaspoon kosher salt
- 1/2 teaspoon rapid-rise yeast
- 2/3 cup warm water (100 to 110 degrees F)
Instructions
- Whisk the flour, salt and yeast together in a medium bowl. Add the warm water and stir until well combined (the dough will be sticky and wet). Cover and let sit in a warm place until doubled in size, about 2 hours. The dough will look very bubbly and light.
- Sprinkle a little flour all along the edges of the dough to prevent sticking and use a rubber spatula to pull the edge of the dough farthest away from you and fold it into the center of the dough. Rotate the bowl a quarter-turn and fold the dough into the center again; continue until you’ve folded all the edges into the center. Repeat this process two more times. Cover the bowl again and let sit until puffed, about 1 hour.
- Just before baking, place a medium or large Dutch oven and its lid in the oven and preheat the oven to 450 degrees F.
- Gently fold the dough into the center for one more rotation. Generously sprinkle flour on top of the dough. Place a long piece of parchment on top of the bowl and flip the bowl over so the dough releases onto the paper. (If the dough doesn’t release, scrape it away from the bowl with a rubber spatula.) Gently center and dough on the paper and shape it into a small round ball. Cut the parchment to fit inside the Dutch oven with excess parchment on two sides to use as handles. Dust the top of the dough with flour and score a long line on top with a sharp knife or snip it with kitchen shears.
- Using oven mitts, remove the hot Dutch oven from the preheated oven. Place the dough with the parchment sling into the center of the pan. Cover with the lid and bake for 15 minutes, then remove the lid and continue baking uncovered until the crust is deep golden brown, 20 to 25 minutes longer. Transfer the loaf to a baking rack to cool for at least 30 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 192 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 245 mg |