MINI NO-KNEAD BOULE BREAD

Mini No-Knead Boule Bread image

Provided by JenBaty

Time 12h30m

Yield 1 Loaf, 2 serving(s)

Number Of Ingredients 5

1 1/2 cups all-purpose flour (7.5 ounces)
1 1/2 teaspoons kosher salt or 1 1/2 teaspoons sea salt
1/4 teaspoon instant dry yeast
1 tablespoon honey
3/4 cup room-temperature water

Steps:

In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
Immediately transfer bread to a wire rack and cool for 2 hours.