Sourdough Mini Loaves
Serves 430 mins prep360 mins cook
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.
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What you need
Instructions
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.View original recipe