In this video I’m going to show you how I make mini / personal size sourdough batard loaves. I take you step by step through feeding your sourdough starter, mixing the dough, shaping, scoring, and baking the dough. These loaves are the perfect size for 1-2 people! I make extra and freeze them so I can have fresh homemade bread whenever I want it! I will show you how!
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R E C I P E :
1000g bread flour
200g active sourdough starter
750-800g water
22g salt
*this recipe yields five mini loaves of bread*
d o u g h :
Mix active sourdough starter and water in a large bowl.
Add salt and gently mix.
Add in bread flour and mix until all of the flour is fully hydrated (3-5min).
Rest covered with a damp dish towel for 1 hour.
f o l d & s h a p e :
Stretch and fold the dough 4 times every 30 minutes over 2 hours. Cover the dough with a damp dish towel between every stretch and fold.
After 2 hours of stretch and folds rest dough for approximately 1 hour ( you may need longer depending on the temperature of your home and how active your starter is)
Flip dough out of your bowl on the counter
Divide dough into five pieces about 400g each
Shape dough pieces and place in bannetons covered in the fridge overnight.
b a k i n g:
The next morning preheat oven with a dutch oven inside at 450°F for 45min-1hour.
*Optional: place dough in its banneton in the freezer 30 min before scoring
Remove dough from the fridge and score.
Place loaf in the preheated dutch oven with the lid on for 20 min.
Remove the dutch oven lid and bake the dough for an additional 10-20 min until golden brown.
Wait to cool before cutting.
Enjoy!
R E F R E S H F R O Z E N L O A V E S
Take frozen loaves out of the freezer and individually wrap in tin foil
Place in the oven at 200°F until thawed
Remove tin foil and place loaves back into the oven at 350°F for 10-15 min to crisp them up
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T I M E L I N E
00:00 Intro
00:11 Feed starter
00:46 Make the dough
01:58 Stretch & fold
03:24 Bulk fermentation
03:38 Divide and preshape
05:11 Final shape & cold rest
06:33 Score & bake
09:03 Refresh from frozen
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