Sourdough Mini Loaves / Bread Bowls | Minis Version 1
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- čas přidán 3. 06. 2024
- Sourdough Minis are so fun to make and very practical! These can be used as personal sized loaves or the center can be hollowed out and filled with soup to make a bread bowl! Freeze the ones that you dont want to use right away for a later date!
A M A Z O N S O U R D O U G H E S S E N T I A L S:
⇢ *Mini Bannetons - featured in this video: amzn.to/3LYAvfy
⇢ * Additional mini banenton link: amzn.to/3pLm33e
⇢ *Dough Hook: amzn.to/3pLfz41
⇢ *Bench Scraper: amzn.to/454oiOY
⇢ *Circular bread lame: amzn.to/3M8g4wz
⇢ *Best blades for scoring: amzn.to/3Obr9j6
R E C I P E:
1000g bread flour
200g active sourdough starter
750g water
22g salt
Mix active sourdough starter and water in a large bowl.
Then add salt and mix.
Add in bread flour and mix.
Mix until all of the flour is fully hydrated 3-5 min.
Rest covered with a damp dish towel for 1 hour.
Stretch and fold the dough 4 times every 30 minutes for 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 and divide your dough in 6-8 pieces approximately 300g each.
Shape dough pieces and place in a banneton in the fridge overnight.
The next morning preheat oven with a dutch oven inside at 450 degrees for 45min-1hour.
Remove dough from the fridge and score.
Place 1-2 loaves at a time in the preheated dutch oven with the lid on for 20 min.
Remove the dutch oven lid and bake the dough for an additional 5-10 min until golden brown.
Wait to cool before cutting.
Enjoy!
⇢ *Epidemic Sound Music Referral Link - share.epidemicsound.com/woyemd
(I love epidemic sound, all of my sound effects and music are from epidemic sound)
Links above marked with a "*" are affiliate links - which means I receive a percentage of the revenue made from purchasing products through this link at no additional cost to you as the consumer. This helps support my channel 😊
FYI I spoke incorrectly in the video! Add 750g of water not 1000g! Ooops! 😮. All of the correct measurements are in the description box!
You don't need bannetons or dutch ovens. 6" stainless steel dog water bowls are available at Dollar Tree for $1.25. You need 2 per loaf. One for a baking pan, one for a cover. Let the dough rest, rise, proof in the pan, covered. Cook it in the pan with the cover for 20 minutes 475 F, uncovered 12 minutes.
Thanks for the tip!
🤯 Dude! Thank you!
Charles, thanks for the info. Does the bread stick to the bowls when they are through baking?
there is also Easter baskets at Walmart, and sometimes the dollar store that have the same material as Bannetons
Although they’re probably just expensiveif not more so lol
This is why I was here!
Dollar tree has Easter baskets that I will use as a proofing basket. I am so nervous to bake my first loaf, so trying a small size loaf first is definitely on my list.
Banneton is old French for carrying basket. They were used to carry dough from home to community baker and finished bread home. Now they are convenient and cosmetic. I rise, rest and proof my bread in the pan it is baked in. If banneton is your thing, fine. They make the bread look kind of nice.
Wow! 100% hydration, and you had absolutely no issues-that dough looked so supple and when you got to the coil folds, I could see that your loaves were going to be amazing. Great video-simple, clean, no ego-the results speak for themselves. I want to see more! Bravo
Oops!!! It’s actually only 75% hydration! I haven’t been brave enough to try 100% yet! I went back and listened to the video when I read your comment and realized I did say 1000g of water! 🫢Meant to say 750g of water and 1000g flour!
Thank you so much for leaving such a sweet comment! ☺️ I appreciate everything you said, and am so glad you enjoyed the video! I’m new to this so the feedback means so much! More videos to come!! 😊
Wow. You are a pro. I've watched a lot of sourdough videos, and yours is one of the best! I want to try these mini loaves.
Thank you so much! I definitely do not consider myself a pro but I'm so glad you've found my videos helpful and informative! I really hope you get to give these a try!!
Love this!
How beautiful. I love bread
Thank you SO much!! I do too!
Great tutorial! Thank you.
Thank you so much for taking the time to leave me a comment! 🥰❤️
Thank you for the freezer tip
So happy to help! 😊 Thank you SO much for taking the time to watch and comment!
So beautiful! 🤍🤍🤍
Thank you so much! I appreciate the support so much! ❤️
Thank you. I will give it a try. I appreciate all yiu help and quick responses.
Keep me posted!! I'm more than happy to help! ❤
So beautiful and great tutorial
Cant wait to try this
Thank you so much! Let me know how it turns out when you make them! 😄
What a clear, concise, informative tutorial! Thank you for sharing your sourdough wisdom and skills. I absolutely love your lined mini bannetons ❤
🥹 thank you so much for this comment, absolutely made my morning!! Im so glad you loved the video!!
The mini bannetons are SO cute! I have them linked in the video description, they’re from Amazon! ☺️
This looks absolutely mouth watering and tempting recipe 😋
Thank you!! Let me know if you try them!
Wow! This is exactly the size I need to be making. Thank you for the great tips for keeping tension before refrigerating / and then for better scoring. Really helpful video.
So glad you enjoyed the video!! Thank you so much for taking the time to comment!
I’m currently editing my next video in this mini series where I make mini batards if you like that shape too! ☺️
Awesome tutorial!! You have inspired me to give them a try! They look delicious 😋 who doesn’t love their own personal sourdough bowl 🤤👏
Personal size is always better in my opinion! 😂😊
Wow… what a beautiful tutorial!! Muchas gracias. 🍞😍
Thank you so much for taking the time to comment! I’m so glad you enjoyed the video! 🥰❤️🥹
Did you ever wet your hands to do stretch and folds?
Thank you, your recipe is perfect for our daughter’s Christmas Eve soup & ugly Christmas sweater party. We always say bread bowls would be perfect but this year I’m going to make them…tomorrow morning!!!
Thank you & Merry Christmas, debby
Oh yay I’m so excited for you!! Bread bowls will be the perfect thing for a soup party!! Make sure you read the description because I accidentally said the wrong amount of water in the video. I would start with 700g and you can add a bit more if needed ❤️ please let me know how they turn out!!! Merry Christmas!! 🎄
Great tutorial! I’m anxious to try it 🤤
So glad you enjoyed it! Please tag me if you try them! I'd love to see how they turn out!! 😊
Oh my! These are too cute! 😍 Subscribed! 👍👍👍
Thanks so much! So happy to have you!
Those loaves look fantastic!
My favorite soup is the Mexican chicken soup
Thank you so much!! I love Mexican tortilla soup! I’ll have to try making it at home! Thanks for the inspo!!
Looks so good 🤩
Thank you so much! They really are delicious! 🥰
Thank You So Much♥ I love your Videos♥You Make it so easy to watch and follow ♥I think Any soup would be just delightful in one of these sourdough bread bowls, but I think I would love to try French Onion Soup! I think it would be Amazing ♥Thank You♥
Thank you thank you!! 🥰 I LOVE French onion! I made a short rib French onion and used these bread bowls and it was great! I'm going to make a video for the recipe!
I wasnt sure if I was going to comment, but I've learned a lot from other people's experiences in comments, so here's mine:
Used this recipe last weekend for bread bowls and again this weekend for traditional loaves and both times were a hit with my fam.
For the breadbowls, I doubled the recipe and ended up using like 1300g of bread flour and 700g of all-purpose (I ran out of bread flour). I mixed in the water a bit at a time considering I saw some people in the comments say their dough was super wet, but it turned out alright on my end!
I bought some colorful cheap plastic bowls at the 99cent store in place and bannetons bc I only have the full loaf size ones and I needed to make 12 bread bowls and I used some scrap muslin to make cloth squares to put in the bowls so I could put the dough in them.
I also ended up short on my starter 😅 by like 60g whoops, but in the end I still got plenty of oven spring.
For the loaves, I doubled again. This time I had the exact amount of starter I needed, but I changed the flour measurements to half bread flour and half all-purpose out of curiosity. 🤣 This didn't affect water levels, but I definitely feel like the gluten structure was more lax. The resting after the stretch and folds had me a little worried because I was seeing less activity than I did durning my previous attempt. I even let it rest longer, but alas. Barely any air bubbles, but it passed the window pane test and felt like it normally does when it's ready for shaping so I decided to proceed as normal past a certain point.
They held their shape for the most part during shaping, no big issues, but I definitely think the first batch had the better gluten structure. I did the over night proof, then scored and baked the next morning.
My worries were for nothing tbh, they turned out perfectly fine! They got a decent amount of oven spring and even perfectly fine ears on the crust. We used them for sandwiches and the taste was exactly what I wanted, so total success!
I'm going to make another batch tomorrow, but this time I'm going to try with the full 100% bread flour. 🤣
Definitely a big fan of this recipe lmao thanks for the video!
OMG thank you SOOO much for this wonderful comment! I find it so helpful reading other peoples experiences in comments so I know your comment will be helpful to so many people!!! I'm so glad youre having success with the recipe and experimenting to make it work for you!! How did your batch with 100% bread flour turn out?
New England clam chowder. Wish me luck on my bread bowls. The clam chowder is good I only need the bread bowls.
Yummm! How did your bread bowls turn out!?!?!?!
Thank you, so cute ❣️🖌️💡💭🌌
So glad you enjoyed the video! Thank you for taking the time to comment! 🥰
@@casacalifano thank YOU for the knowledge!! I've made focaccia (painted w/ flowers), but sourdough is new for me. I'm creating theme party ideas lol Well, more!!
@@melissasalasblair5273 That sounds amazing! I've never tried painting focaccia! I'd love to see! Sourdough is so fun, sourdough focaccia is very forgiving its a great one to try!
I found you on TikTok. You were so kind and answered my questions (and everyone else’s). I’m making a pumpkin spice version of these today!
Thanks so much for coming over here to support me as well! I would love to hear how your pumpkin spice version turns out! Are you doing pumpkin spice of the pumpkin shape or just regular boules?
@@casacalifano I’m following Conley Kipp’s pumpkin recipe on Tik Tok, but reduced the amount of starter from 300 grams to 200 grams. The base recipe is just like yours, but for 1,000 grams of flour, I added 200 grams of strained puréed pumpkin, 100 grams of brown sugar (her recipe calls for 60 grams for a double batch), 2 tsp vanilla, and 8 grams of pumpkin pie spice. I’ll find it and tag you in it. I’ve made it before with the 300 grams of starter, but I wanted to slow down fermentation just a bit.
Depending on how tired I am after work tomorrow will determine if I make the baby pumpkin boules. I will do one big pumpkin boule and 3 baby boules for a birthday gift to a fellow teacher.
@@pattyfigarola5057 Please let me know how they turn out! I completely understand the after work exhaustion level determining what can be done for baking haha! I usually can't get to any except for the weekends!
@@pattyfigarola5057 I have to try this!!!
Perfect instructional video. I feel like an expert just watching it. I’m sure it’s false confidence, but confidence nonetheless. I’m finally going to try
I’m so glad you found the video so helpful! I can’t wait to hear how the recipe turns out for you! 🥰
Just to note I said the wrong amount of water in the video! It’s 750g of water not 1000g. The recipe written in the description box is correct! ☺️
@@casacalifano yup I saw your other comments! Thanks! As someone who’s never touched sourdough bread making I was like whhaaa 🤣
@@MyHam-os4bq sourdough bread making is quite the adventure! But so fun and challenging in the best way! Dont give up and comment anytime to ask me anything!!
Clam Chowder!
I LOVE clam chowder! I haven't ever made it homemade, I need to try!
Hi there. Thank you for your video. I’ll be giving this a shot on the weekend. Question: how long to cool before cutting in or consuming?
Yay! You’ll have to share how they come out for you! Hopefully you saw in the comments or the description box that I accidentally said the wrong amount of water in the video! I use 700-750g not 1000g 😬. I recommend waiting at least 30min before cutting. Or you can wait for them to cool completely! Honestly sometimes I serve them hot right out of the oven and it’s ok! They aren’t raw! ☺️
Hi. Thanks for this recipe video. I just found your channel & can’t wait to make this. 😊
What do you mean by ‘strong’ bread flour?
Yay! Welcome! I'm so happy to have you here! I really just mean to say bread flour which is inherently stronger than all purpose flour as is has a higher gluten content. This is displayed as the "protein content of the flour." The flours I typically make bread with have around 12.7% -13.5% protein. I hope that helps!!
Also, one thing to note is that I do say the wrong amount of water in the video. I say to use 1000g and I meant to say 750g. If you check the recipe in the description it is correct there! If youre a beginner sourdough baker I recommend dropping the water a bit more to 675-700g the first time you make these, the dough will be a little less sticky and easier to work with! 😊
My temperature in my house is at 70° 😊
What size are the banneton baskets? Making these for around 10 people for Christmas! Seems like best way to get er done.
These are 5inch baskets! I have the exact ones I used linked in the description box of my video! 😊 These are so perfect for the holidays! When you make them just be aware I said the wrong amount of water in the video. I corrected it in the comments and the description box. I use 700-750g not 1000g.
Thanks so much for getting back so quickly! Just wondered, can you bake ahead of time and freeze loafs? I guess just thaw a few days before giving? Your suggestion. Of course, really want to give fresh baked.
@@paulastevens2144 you sure can! I allow them to defrost on the counter the same day I want them. Once thawed I then run them under the sink for a second or two just to wet the outside and pop in a 350f oven to warm and crisp them up! Just as good as freshly made!
How do you keep your starter so thick? Or is it a levain you’re using?
I really use a starter/levain interchangeably. Both are equally as thick for me. For my starter I always feed a 1:5:5 ratio (1 part starter to 5 parts water and flour). Make sure you feed again once it drops from its peak. The longer my starter is hungry the more watery it is. And use your fed starter or levain at its peak. Hope that helps! I plan to made videos on this in the future 😀
You are so sweet to answer me back so quickly on my previous question! So appreciated! I made some cinnamon roll dough a day too early. It’s doing last bulk rise right now. I would like to bake them tomorrow so fresher for Sunday gift giving. Can I go ahead and make rolls today and put in fridge til tomorrow? If so should I let them rise first and put in fridge or let them rise tomorrow before baking? I hope you have time to answer today. I’m so silly! Merry Christmas to you and your family!
Oh my goodness I’m so sorry I wish I had seen this sooner! What did you end up doing? I think if you decided to put them in the fridge they should be just fine! They may rise a little less but they’ll be just as delicious! Merry Christmas to you and your family as well! ❤️🎄
@@casacalifano I just put them in before rise. They’re in warm oven now to get chill off and hope they rise some. Honey, you are too busy now and I did wait til last minute. Typical Paula! Thank you for just replying! Merry Christmas!
@@paulastevens2144 How did they end up turning out Paula? I hope you had a wonderful Christmas and New Year!
Hey! They turned out delicious! Not as much rise as I wanted but you called that one! Thanks so much! I tried to do too much sourdough bread and had total fail, threw dough out. Learned good lesson, you cannot rush sourdough! Not giving up the ship though.
I have tried the dough recipe 2 times and I have measured exactly and after I hour of rest the dough is very soupy in texture. What am I doing wrong?
Hi there!! Are you using 1000g of water or 750g of water? I accidentally said 1000g in the video but corrected in the comments and the description box.
If you are using 750g of water you can decrease the water even more. Every flour is different in how much water in can absorb. Your environment will impact this as well. Trying decrease the amount of water youre using by 100g so to 650g and see how the dough feel. You can always slowly add more water in a little at a time! I'm happy to help so keep me posted!
I did repeat the recipe using the 750g as corrected. Everything looked good until I got to the 3rd stretch and fold. The dough never got smoother and was sticking so badly to my hands. After the 1 hr rest period, which I let sit longer, it was very wet and would not form into the balls. I have wasted so much bread flour that I'm nervous about trying again using even less water. I am using a scale, making sure my grams are correct. Very frustrated.
@@user-vp3dg2bb2e sourdough can be a lot of trial and error in the beginning. But it’s worth it! I will help you as much as I can! The dough is definitely sticky which takes some time to get used to. But I really think it’s just the hydration is too much for your flour! Why don’t you try halving the recipe until you get the hydration right? That way you’re not wasting as much bread flour! So next time you can do 500g bread flour 100g starter 325g water 11g salt. When you do the stretch and folds keeps going around the bowl until the dough resists! And if you need to add an extra round or two to build more strength you can!
Hi!! So after your stretch and folds, when the dough is resting for one hour…does your dough exactly double during that time? I know you commented and said the fermentation bubbles are a good sign it’s ready for shaping. I feel like so many people let dough sit on counter for 8 to 14 hours or even overnight … and I just don’t know why they do that 🙃
Hi there! Great question! So you do not need to allow your dough to double in size on the counter. Often if you allow it to double after the stretch and folds you will end up with over proofed dough. Some people need a longer fermentation time based on their home environment, starter, flour used, etc. But I find that this timing works best for me. You'll have to experiment a little bit with the exact timing that is right for you as far as resting after the stretch and folds. I recommend sticking to one recipe and only adjusting the timing until you get the perfect loaf for you!
I have been making bread for about 3 months. The last month I have or so I thought finally got it. The first rest after the stretch and pulls was about 5 to 6 hours. But now I seem to over proof the first ferment. Then I see your video and you let it rise for 1 or so hours? Now I am confused again. Is it that finicky or does the weather have that much to do with it? After it does the first rise or ferment I do put it in the refrigerator. I will try your timing next time I do it ( which will be in a couple days) Any thoughts on the first ferment/rise would be so helpful. Thanks And Congratulations on channel. It looks like you are growing pretty fast. Good Luck. Eloise
In the beginning of my sourdough journey I was resting 5-6 hours after stretch and folds too! My loaves were pancakes!! So I started experimenting and reducing the time more and more!
It really is dependent on so many factors: your starter, temp of your water, temp of your home, etc. I live in Florida so I think that plays a big factor in why the timing is a lot shorter for me.
Honestly, you have to keep experimenting with the timing! If you feel you’re over proving I would reduce that final rest time by a few hours and see what happens!
Remember, once you put your dough in the fridge it takes a while for it to actually make its way down to fridge temp so it continues fermenting for a while before the fridge really slows it down!
I hope that helps! You can always comment here and I’ll try to help how I can! Or DM me on Instagram ☺️ . Thank you so much regarding my channel too! ☺️🥰
Hi! Do you have a video about making a sourdough starter?
Not yet!! I will try to make one here for CZcams soon! But I do have one on tik tok if you’re over there too 😄
You said rest dough for 1 hour after stretch and folds. Is this supposed to double it or can it be less than double?
It doesn’t need to double! If it doubles likely you’ve over proofed the dough. If you watch my newest video which is the mini pumpkin sourdough loaves it explains this resting period a little bit better and signs to look for that the dough is well proofed! ☺️
Thank you!@@casacalifano
I WOULD DEVOURRRR
The only reasonable option in my opinion!! 😂
How long can the dough in the banneton sit in the fridge??
I've had mine in the fridge up to a week! The longer they're in the fridge the more sour flavor they will develop and they might not rise quite as high in the oven but they're delicious! Usually I try to bake all of these in a day or two and I freeze the extra loaves once they're baked!
If you do make these just in case you didn't see, I said the wrong amount of water in the video! Add about 700-750g of water not 1000g of water!
What videos do you want to see next? 😄
Brioches Sourdough, please 🥰🥰🥰
@@thanhngale6653 ooooh yes I can definitely work on that!!
@@casacalifano ♥️♥️♥️
I'm on my 3rd stretch and fold and my dough is very wet and sticky and I can't get it to coil fold. I used 750g water. Is there a reason why your dough looks so dry and easy to handle and mine is wet and difficult to handle?
Different flours can hold different amounts of water so your flour and your environment are just different than mine. I would try using 675-700g of water next time and see how that goes! Make sure youre using bread flour too, not all purpose!
Hi, I want to know, when you shape your dough, you let it into fridge immediately? don't need proof?
After the final shaping and placing the dough in the bannetons I place it right in the fridge! The dough will continue to prove very slowly in the fridge overnight!
This timing works for me but you may have have to experiment and have your dough on the counter longer before placing in the fridge if your loaves are under prooved ☺️
@@casacalifano thanks, I have to learn from you more and more, I'm newbie in SD Bread 🥰🥰🥰
@@thanhngale6653 Sourdough is so fun! Don’t give up! Keep watching videos and experimenting!!
@@casacalifano certainly, I will. Thanks ♥️♥️♥️
I gave it a try today with 750g of water (however I didn't use bread flour). My dough was during the stretch and folds very pretty and very strong, but with the shaping the dough was very sticky and wouldn't hold its shape and wouldn't form into balls. Do you (or anyone else) have advice?
I really recommend bread flour for these! The higher gluten content increases the strength. If you use all purpose flour or another type of flour you'll need to decrease the water even more. Id start with 650g of water next time and then after mixing you can add a little at a time if needed!
I used bread flour and it did the same thing so I gave up and made little balls in a silicone muffin tin.
Great video! Just a note, at 16 seconds you had said to add 1000g of water accidentally. 100% hydration is fun, but that’ll have to be a whole different video :)
Thank you!! I realized this after someone else commented about 100% hydration too! I do have the right measurements in the description box so hopefully people don’t get too confused! I added 750g water. Sorry about that!! ☺️
@@casacalifano don’t be sorry, I’ve written a recipe that accidentally said to add 20% salt.
@@InvictusEternal haha!! That would definitely turn out interesting as well! 😂
I just did my first stretch and fold, and my dough already has bubbles but it seems way more hydrated than yours, and it isn't taking much shape. Help!
How much water did you add? Did you see my comments saying that I accidentally said the wrong amount in the video? I was supposed to say 750g in the video. Next time try using 700g. For now you can add more flour to your dough so that it's more manageable!
Manhattan clam chowder
Yum!! I'll try to make it!! ❤️
Where do you get your starter ?
You can make your own starter, you can ask in local Facebook groups if anyone is willing to share a little of theirs, or you can purchase on Etsy! I have a video on my tik Tok showing you how to make your own starter! My TikTok handle is the same as CZcams @casacalifano! The video is pinned at the top of my page!
Thank you!!
I just made your recipe per the amounts in your video and it turned out way too wet. Just learning CZcams and found that you listed the amounts of ingredients and that was when I realized in the video you say 1000 grams of water, but in the recipe under comments you have the water listed as 750 grams of water which explains why my dough was so shaggy. You may want to edit your video.
Your video says 1000g water but the recipe listed says 750g ): I added an extra 250g water after already mixing in my flour and im hoping it turns out well still.
Hi Abigail! I’m sorry! I didn’t realize until after I’d already had the video posted for a while. You’ll likely need to add in some extra flour you can do so during the stretch and folds because 1000g of water is too much for 1000g of flour
The recipe in the description says 750 grs water , she says 1000 grs water. ???
I accidentally mis spoke in the voiceover. I recommend 700-750g of water!
1000 grams of water seems to be way to much hydration.
You’re right! I said the wrong amount. I corrected it in the description box. You’ll want to use 700-750g. Sorry about that!
your stretch gluten
😊😊😊
Can't you put a text correction in video to show 750g of water? 😮
I would have to delete and reupload the video to do that 😭 unfortunately it won’t let me correct once it’s uploaded 😫 I’m sorry
@@casacalifano that's unfortunate. I saw 100% hydration on your CZcams on my television and 🤯, so I connected on my phone to see the recipe. Just finished making sourdough hamburger buns by Amy Duska. Still too hot to taste but they look good 😊
@@jec8of I know! I wish I had realized it before uploading! So glad you looked into it further though! Im going to check out that hamburger bun recipe!
So that 1000g of water made my dough extremely sticky and pretty unmanageable. Then I found the comments the next day when my dough would not release from the proofing basket. Would recommend revising the video to avoid leading your viewers astray. I’ve got 6 liners to clean due to this unmanageable 100% hydration dough. 😢
I'm sorry about that! 😭 Unfortunately I didn't realize until the video was already up for quite a while and there's no way to edit the video once posted.
You need to update your video 1000 grams of water is too much
I know 😭 I didn't realize the mistake until a while after I posted it. The proper amount of water is listed in the description box as well as pinned in the comments. In the new year I'll make a new version of this video too.