Mini Bread Loaves Recipe

מצרכים

• 300 g bread flour (or all-purpose flour)
• 100 g whole wheat flour
• 240 g water
• 140 g sourdough starter
• 10 g salt
• 🌡️ Warm fermentation: 5 hours minimum at 21–23°C (70–73°F)
• ❄️ Cold fermentation: 12 hours in the fridge
• ☀️ Final proof: 2–3 hours (depending on your room temperature)
• Process:
• ➡️ Mix water, starter, and flour until combined (fermentolyse).
• Rest 1 hour.
• ➡️ Add salt and mix until fully incorporated.
• Rest 1 hour.
• ➡️ Stretch and fold.
• Rest 1 hour.
• ➡️ First coil fold.
• Rest 1 hour.
• ➡️ Second coil fold.
• Rest 1 hour.
• ➡️ Transfer to the fridge overnight.
• Next day:
• ➡️ Remove the dough from the fridge.
• Divide into 6 equal pieces and preshape into balls.
• Rest 30 minutes.
• ➡️ Shape each piece into an elongated roll.
• Let proof for 2–3 hours before baking.
• ➡️ Score each roll.
• Baking:
• ➡️ Bake in a preheated oven at 250°C (482°F) on a baking steel, stone, or baking sheet for 15 minutes with steam.
• ➡️ Open the oven door to release the steam, reduce the temperature to 200°C (392°F), and bake for another 10–15 minutes until golden brown.
• 💡 These rolls are perfect for breakfast and remind me of a French baguette with their crispy crust 🤍
• Enjoy them with butter and your favorite filling 🥖
• #sourdoughstarter #sourdough #sourdoughbreadrecipe #artisanbread