If you love making sourdough bread but don’t want to make a full loaf or perhaps desire the option to experiment with two different flavors, these delightful mini sourdough loaves are absolutely perfect.
These smaller versions of the classic sourdough bread allow for greater versatility in your baking routine. Not only do they bake faster, ensuring you can enjoy fresh bread in less time, but they also provide the opportunity to explore a variety of flavors and ingredients without committing to a large batch. Imagine creating one mini loaf infused with aromatic herbs like rosemary or thyme, while the other is a sweet variation featuring blueberries, cinnamon, or s’mores.
This way, you can satisfy different taste preferences or pair them with various meals,
enhancing your dining experience. Additionally, mini sourdough loaves are ideal for gifting or sharing with friends and family, as they are perfectly portioned for individual servings. Whether you are a seasoned baker or a novice looking to hone your skills, these mini loaves offer an exciting and accessible way to enjoy the art of sourdough baking.
Recipe make 2 mini sourdough bread loaves
INGREDIENTS
333g water
90g sourdough starter
425g Costco organic flour
9g salt
DIRECTIONS
In a large mixing bowl, combine sourdough starter, costco flour, whole wheat flour and water. Start mix until it forms a shaggy dough. Add salt and mix well for 5-10 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
During your first stretch and fold you’re going to add your chocolate chips and marshmallows. After adding them gently pull one side of the dough up and fold in. Do this lol around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest in a warm place for 4-12 hours. This will depend on the temperature of your dough.
Once the dough has risen transfer to a lightly floured surface. Divide into two loaves. Shape it into a loaf by folding the sides towards the center and then rolling it tightly.
Place dough into a mini bowl or mini baneton basket and let rest 12-16 hours or overnight.
The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion.
Bake for 20 minutes covered. Remove lid and bake for another 10-15 minutes.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy!!
**** If you want to use bread flour you can substitute the costco flour and whole wheat flour for all bread flour. ****
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