Apparently I forgot to hit publish yesterday. Oops!

Today’s make was bread. Crusty on the outside, soft on the inside, artisan style bread. If you know me this isn’t anything new. But there was a twist this time.

It’s tiny! I used 1 cup of flour. Actually it was 120 grams, which is around 1 cup for bread flour. A scaled down loaf tat is just enough for 2 servings. The picture is larger than life.

I wasn’t sure it would work, but it turned out great! Here’s the basics:

• 120 grams flour (I used bread flour), about 1 cup
• 1 large pinch salt
• 1 small pinch instant yeast
• 100 grams warm water, about 1/2 cup

Mix everything together to make a soft dough. There’s no need to knead! Cover the bowl and let sit at room temperature for 12 to 24 hours. The dough will be flat on top and there should be visible bubbles. You can refrigerate the dough for another 24 hours at this point or proceed to shaping an baking.

Preheat the oven to 450F for 30 minutes. Place a covered dutch oven on the rack in the middle of the oven and preheat it for further 30 minutes. While the dutch oven heats, shape the bread for baking.

Flour a counter or large board and carefully tip and scrape the dough out of the bowl. You’re trying to keep in air bubbles in so be gentle! Pat the dough into a square, then pull the corners up and over to create a ball. turn the ball over and create a smooth ball by cupping your hands around it and turning it while gently turning and pushing in at the bottom. Place the bread on a piece of parchment paper and cover with a clean towel until the dutch oven is ready.

Once everything is heated, uncover the dough and make a deep slash in the top to allow for expansion in the oven. Carefully, and quickly, take the dutch oven out of the oven, remove the top, put the dough in using the parchment paper as a sling, put the top back on the dutch oven and get the whole thing back in the oven. Bake for 20 minutes then remove the lid and back for another 10 minutes, or until beautifully browned.

You really should let the bread cool completely before cutting, but I have a hard time doing that.