Are you dreaming of that warm, crusty, tangy sourdough bread but intimidated by the process? Fear not! This recipe for mini sourdough loaves makes achieving that perfect artisan bread surprisingly easy, even for beginner bakers. These adorable little loaves are perfect for a cozy evening meal, a delightful breakfast treat, or even a thoughtful gift. Get ready to elevate your homemade cooking game with this delicious and satisfying recipe!
Ingredients:
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For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
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For the Dough:
- All of the levain
- 250g bread flour
- 125g strong bread flour (or all bread flour)
- 200g water (room temperature)
- 8g salt
Instructions:
Step 1: Making the Levain
In a medium bowl, combine the starter, flour, and water for the levain. Mix thoroughly until fully incorporated. Cover the bowl and let it rest at room temperature (around 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step is crucial for developing flavor and ensuring a successful sourdough bake.
Step 2: Autolyse
In a large bowl, combine the bread flour, strong bread flour, and water. Mix gently until just combined. Do not overmix. Cover the bowl and let it rest for 30 minutes. This autolyse step allows the flour to fully hydrate, resulting in a more developed gluten structure and easier dough handling.
Step 3: Mixing the Dough
Add the levain and salt to the autolysed dough. Mix thoroughly using a dough scraper or your hands until the dough comes together and the salt is fully incorporated. This process takes about 5-7 minutes. The dough will be quite sticky at this stage.
Step 4: Bulk Fermentation
Lightly oil a large bowl. Place the dough in the bowl, cover it, and let it bulk ferment at room temperature for 4-6 hours, or until it has almost doubled in size. Perform a series of stretch and folds every 30 minutes during the first 2 hours to develop gluten strength.
Step 5: Shaping
Gently turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces. Shape each piece into a tight ball by tucking the edges underneath and rolling it gently into a smooth round.
Step 6: Proofing
Lightly grease four small ramekins or oven-safe bowls. Place the shaped mini loaves into the ramekins, cover them, and let them proof in the refrigerator for 12-18 hours, or until they have almost doubled in size. Cold proofing develops flavor and enhances the texture.
Step 7: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven (use oven mitts!). Score the mini loaves with a sharp knife or lame. Place the loaves in the Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the loaves are deeply golden brown and sound hollow when tapped on the bottom.
Step 8: Cooling
Remove the loaves from the Dutch oven and let them cool completely on a wire rack before slicing and enjoying.
Tips for Success:
- Use a kitchen scale for accurate measurements for best results.
- Ensure your starter is active and bubbly before beginning.
- Don't be afraid to adjust the hydration slightly based on your flour and environment.
- A sharp lame will produce beautiful scores on your loaves.
Variations:
- Add herbs like rosemary or thyme to the dough for an aromatic twist.
- Incorporate seeds like sunflower or pumpkin seeds for added texture and nutrition.
- Experiment with different flours, such as whole wheat or rye, for a unique flavor profile.
Nutritional Information (per mini loaf, approximate):
Calories: Approximately 250-300 Protein: 8-10g Carbohydrates: 45-50g Fiber: 4-5g
This recipe for mini sourdough loaves offers a fantastic opportunity to enjoy the deliciousness of homemade bread without the commitment of a large loaf. Perfect for a quick dinner, a comforting snack, or a special occasion, these little loaves are sure to become a new favorite in your kitchen. Enjoy!