Mini Sourdoughs

Recently I was looking through our local homewares shop and found tiny ceramic bread baking pans. That got me thinking back to my attempts at sourdough bread and I thought it would be cool to cook some mini loaves.

Transient

To start, go through the process of creating a sourdough starter. Once it's nice and frothy and doubling in size overnight then you're ready to go.

In addition to the mini bread pans, you'll need:

  • 500g unbleached organic flour
  • 240g tepid water
  • 1 tsp of salt

Combine the flour and salt in a bowl and make a well in the middle. Add 200g of the starter to the water in a separate bowl and stir. Slowly combine the starter to the dough by stirring and then combining with your hands. If it's quite sticky you might need to add a little flour at a time until it's just soft and doesn't stick easily to your hands.

Place the dough on a floured counter and knead firmly for about 10 minutes. Place the dough in an oiled bowl and cover with cling film. Let it rise for 4 - 8 hours (rising time will depend on a number of factors in your kitchen) until it's doubled in size.

Remove from the bowl and knock the air out of the dough. Shape into a ball and divide into 140g balls. Oil the bread pans and add dough to each one and cover with cling film. Let stand for another 2 - 6 hours, until they double in size again. Preheat the oven to 220C.

Once the dough has risen again, cut a slash down the middle of each one, add a little flour to the tops, place in the oven and bake for approximately 35 minutes. Remove and let cool somewhat. Cut and serve - maybe with some Tetsuya's Truffle Butter!