Ingredients:
Sourdough Dough:
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500g (about 4 cups) bread flour
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375g (1 ½ cups + 1 tbsp) water (room temperature)
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100g active sourdough starter (fed and bubbly)
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10g (about 2 tsp) sea salt
🍞 Equipment (optional but helpful):
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Kitchen scale (for accuracy)
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Bannetons or small bowls for proofing
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Dutch oven or baking stone
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Lame or sharp razor for scoring
🔪 Instructions:
1. Mix the Dough (Autolyse):
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In a large bowl, mix the flour and water until just combined.
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Cover and let rest for 30–60 minutes to hydrate (this is the autolyse stage).
2. Add Starter & Salt:
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Add the sourdough starter and salt.
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Mix well by hand (or with a dough hook) until fully incorporated.
3. Bulk Fermentation (with Stretch & Folds):
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Let the dough rise at room temp for 4–6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
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Cover and let it rest undisturbed for the remaining time until it’s puffy and slightly domed.
4. Divide & Pre-Shape:
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Gently turn dough onto a floured surface.
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Divide into 4–6 equal pieces (around 150–200g each).
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Pre-shape into small rounds or ovals. Let rest for 15–20 minutes uncovered.
5. Final Shaping:
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Tighten each piece into a round or mini batard.
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Place seam-side up in floured mini bannetons or small bowls lined with floured cloth.
6. Cold Proof:
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Cover and refrigerate for 8–12 hours (overnight) for best flavor and structure.
🔥 Baking:
Option 1: Dutch Oven (Best Crust)
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Preheat oven to 475°F (245°C) with a Dutch oven inside.
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Bake mini loaves one or two at a time:
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Score tops with a lame.
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Bake covered for 15 minutes, then uncovered for 10–15 minutes until golden brown.
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Option 2: Baking Stone or Sheet
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Preheat baking stone to 475°F (245°C).
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Place loaves on parchment, score, and slide onto stone.
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Add steam (pour hot water into a pan in the oven or use a sprayer).
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Bake for 20–25 minutes until crusty and golden.
🧊 Cooling:
Let loaves cool on a wire rack for at least 1 hour before slicing (they finish setting inside).