Baking Bread in a Small Kitchen: What You Actually Need

You do not need a stand mixer, a proofing box or a cupboard full of gadgets to bake good bread in a small kitchen. A bowl, a spoon, your oven and one covered piece that traps steam will get you most of the way to a crusty loaf.

If your counter is the size of a cutting board, this one is for you.

The short list

• One large bowl. Mix and let the dough rise in the same bowl. One less thing to wash and store.
• A spoon or a bowl scraper. Many simple recipes are mixed by hand with no kneading on the counter.
• Parchment paper. Makes lowering dough into a hot pot easier and safer.
• A covered oven-safe piece. The lid holds in the steam the dough releases, and that steam is what gives you a deep, crackly crust.
• Good oven mitts. Cast iron and its lid get very hot.

What you can skip for now

• A stand mixer. No-knead and stretch-and-fold methods let time do most of the work.
• A bread machine. It takes up counter space for one job.
• A proofing basket. A bowl lined with a well-floured tea towel does the same job.
• A stack of loaf pans. One covered piece covers the crusty round loaf most people are after.

Making room to bake

• Let the fridge do the waiting. A slow rise overnight in the fridge is a common method, and it frees your counter for the evening.
• Shape on parchment, not the counter. Flour stays on the paper, and the paper goes straight into the pot.
• Bake and serve in the same piece. Fewer dishes, and nothing extra to find a home for.
• Choose pieces that do more than one job. In a small kitchen, every item has to earn its shelf.

Where a bread oven fits

The Tramontina 9.5" Enamel Cast Iron Bread Oven is built around one job: trapping steam around a loaf. Here is what its product page states:

• A shallow base that makes it easier to place and score risen dough than a deep pot.
• A domed lid that holds moisture around the loaf as it bakes, for a proper rise and a crackled crust.
• Oven safe up to 450°F (232°C), with a solid stainless steel knob.
• Works on gas, electric, ceramic glass and induction cooktops too.
• Enamel finish that goes from oven to table, with no seasoning needed. Hand wash recommended.

It is $99.99 and currently available in Latte.

Your first loaf, in short

1. Mix a simple dough in your bowl and let it rise, at room temperature or overnight in the fridge.
2. Shape it on parchment and heat the bread oven, base and lid together, in your oven.
3. Lower the dough in on the parchment, score the top, and cover.
4. Bake covered for the first part so steam builds, then uncover to brown the crust. Follow your recipe's times and stay within the 450°F (232°C) rating.
5. Let the loaf cool before slicing so the inside can set.

The full walk-through and care tips are in Getting Started with the Cast Iron Bread Oven.

Make it a meal

Bread is better with something beside it. The Sunday Dinner Duo pairs the bread oven with the 5 Qt All-in-One Plus pan for $189.99 ($39.99 less than the two pieces bought separately; here is how we price our bundles). The loaf bakes in one while the pan handles the roast, the vegetables or the sauce. For a full roast-and-bread menu, see our Sunday Dinner recipes.

Ready to bake? See the Sunday Dinner Duo.

Specs and prices are current as of publishing and may change. Check the product page before you buy.

The Elmly Family