Sourdough Mini Loaves
Serves 4
30 mins prep
360 mins cook
390 mins total
These sourdough mini loaves are made with 230g white bread flour and 20g whole wheat flour, creating a healthy, fiber-rich bread that's perfect for gut health. The dough undergoes a 30 minute autolyse, followed by 6 hours of bulk fermentation and a cold retard in the fridge overnight for optimal flavor development.
0 servings
1: Mix 230g of white bread flour and 20g of whole wheat flour with water (76% hydration). 2: Let the dough sit for 30 minutes for the autolyse process. 3: Add 20% levain and 5g turmeric powder to the dough. 4: Allow for 6 hours of bulk fermentation. 5: After bulk fermentation, place the dough in the fridge for an 18-hour cold retard.
