I used my “unfed loaf” recipe for these minis because then you don’t need to worry about when your starter is at peak! I used four 5-inch bannetons and each held approx 300 grams of dough. The inclusions I added during final shaping. Stick to 50 grams of your inclusions for each mini loaf as a guide.
MIni Sourdough Loaves
Ingredients
- 165 g flat unfed hungry starter
- 400 g water
- 650 g bread flour
- 15 g salt
- optional: 50 grams of inclusions for each mini loaf
Instructions
- Combine water and starter, mix.
- Add flour and salt. Mix to a shaggy ball of dough. Cover and rest 30 mins.
- Do 3 sets of stretch and folds every 30 mins. Transfer dough to an oiled cambro container and cover. Let bulk ferment until almost doubled.
- Remove dough onto floured surface and use a bench scraper to cut into 4 equal portions bout 300 grams each.
- Pull sides up in a stretch and fold motion to form a ball out of each one, cup & pull for tension and flip over. Let the 4 balls rest 20 mins.
- Add rice flour to four 5-inch bannetons.
- Flip dough over and stretch into rectangle. Add inclusions at this point if you want. I did a total of 50 grams. For the cherries and marshmallows I did 40 grams chopped cherries and 10g marshmallows. For olives/cheese I did 30g olives and 20g gouda.
- Fold sides into middle, adding goodies, like a letter and roll for tension. Cup and pull. Place seam side up into bannetons.
- Fridge overnight.
- Preheat oven 475 with s baking stone on rack and metal jelly roll pan below it.
- Carefully turn dough out onto parchment, score with a lame, and use a pizza peel to load onto stone. I did two at a time. Immediately add 1 c. boiling water to tray to create steam. Bake 20 mins then remove pan.
- Bake 10-15 longer until done. Mine were perfectly done at the 13 minute mark!
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