Mini Sourdough Boule
Mini sourdough boule is a moist & delicious loaf of sourdough that is the perfect size for two! This loaf measures just over half the size of a typical loaf of sourdough bread. Come and check out the recipe today!
Equipment
- Large Mixing Bowl
- Kitchen Scale
- Mixing Spoon
- Banneton or Round Basket
- Plastic Wrap or Tea Towel
- Parchment Paper
- Dutch Oven
Ingredients
Levain
- 5 g Sourdough Starter
- 25 g All-Purpose Flour
- 25 g Water purified, preferred
Dough
- 50 g Levain or active sourdough starter
- 200 g Water purified, preferred
- 215 g All-Purpose Flour
- 60 g Whole Wheat Flour
- 5 g Salt
Instructions
Levain
- Create the levain (or feed the starter) 6-8 hours before mixing up the dough.To create the levain: Mix the starter, flour, and water in a small bowl or mason jar. Cover and allow it to sit until risen and bubbly.
Mixing the Dough
- In a large mixing bowl, combine the levain and water. Stir until mixed.
- Add the whole wheat flour & all-purpose flour. Stir until a loose, shaggy dough forms.
- Sprinkle the top of the dough with salt (no need to mix).
- Cover the dough with plastic wrap or a damp tea towel and allow it to sit for 30-60 minutes.
- Then, complete 5 stretch and folds. The first 3 should be ~15 minutes apart and the last 2 ~30 minutes apart.S&F 1 - 15 min. - S&F 2 - 15 min. - S&F 3 - 30 min. - S&F 4 - 30 min. - S&F 5
- Once the stretch and folds are completed, cover the dough and allow it to sit for 4-8 hours (until doubled in size).
- Once the dough has doubled, turn it out onto a clean work surface and shape it into a boule. Then, place the shaped dough into a lightly floured banneton.Note: because this is a "mini" sourdough boule, the dough will not fill out the shape of a typical sized banneton. This is ok- just continue as normal.
- Cover the banneton with a damp tea towel or plastic wrap. Place it in the refrigerator for the cold ferment until ready to bake (preferably anywhere from 2-12 hours).
Baking
- Place the dutch oven in the oven and let it preheat at 500℉ for 30-60 minutes.
- Once you are ready to bake, remove the dough from the refrigerator. Gently place it on a piece of parchment paper. Lightly dust the top of the dough with flour and score the dough with a lame or sharp knife. (It is recommended to do one deep score (which is known as the expansion cut). Then, a light decorative score may be done if desired).
- Gently place the dough and the parchment paper inside of the dutch oven. Cover and place it in the oven. Bake for 10 minutes. Remove the lid and bake for an additional 20-25 minutes or until the top is browned.
- Once done, remove the bread from the dutch oven and allow it to cool for 2-4 hours before slicing. Then, enjoy!