Sourdough Bread Mini-Loaf

Sometimes you just don’t want or need a huge loaf of sourdough. And today was one of those days. Hunk doesn’t like sourdough so I’m the only one at home now who eats it. That means a mini-loaf is the perfect size for me!

Sourdough Bread Mini-loaf Recipe:
205g water
79g starter
8g kosher salt
275g flour (I do have organic whole wheat & half organic unbleached white flours)

1) Mix ingredients in bowl until shaggy consistency.
2) cover and let rest for 30 minutes
3) uncover and using wet hands, perform a stretch and fold or as I like to pull the dough
4) cover and let sit for another 30 minutes
5) repeat steps 3 & 4 for a total of 4 sets of stretch and folds
6) after 4th stretch and fold set, let dough rest for several hours even overnight
7) once dough has rested, remove from bowl and shape your loaf.
8) place in banneton or floured bowl and place in refrigerator for at least an hour or longer to develop further
9) after several hours, preheat oven to 450 with Dutch oven inside.
10) once at 450, set timer for an additional 40 minutes.
11) once timer goes off, prep your loaf by removing it from fridge, place it on parchment paper and score it
12) remove Dutch oven from oven, place loaf inside and put lid back on and then place in oven.
13) bake covered for 30 minutes.
14) when timer goes off, remove lid and bake for an additional 13-15 minutes.
15) remove from oven and let cool
16) enjoy your bread!

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