Bake Sourdough Mini Loaves With Me! Bread Bowls 🥖

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: rye starter

💰Cheaper: commercial yeast

Rye starter offers a different flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Add 150 g of active sourdough starter to a bowl.

Add 350 g of filtered water and mix until the starter is mostly dissolved.

Add 500 g of flour and 10 g of salt, then mix until there are no pockets of flour.

Cover the bowl with plastic wrap and let it rest for 30 minutes.

Perform the first stretch and fold of the dough, stretching and folding it over four times.

Wait another 30 minutes and perform a second stretch and fold.

Wait another 30 minutes and perform a third stretch and fold.

Wait another 30 minutes and perform a fourth stretch and fold.

Let the dough bulk ferment on the counter for a few hours until it is not sticky and has bubbles.

Weigh the dough and split it into four equal pieces.

Shape each piece into a round ball and let them rest briefly.

Stretch and laminate the dough, adding inclusions like everything bagel seasoning and cheddar cheese.

Pinch the edges to seal the inclusions inside the dough.

Place the shaped dough into a cereal bowl lined with a baby shirt for cold proofing in the refrigerator overnight.

Preheat the oven with two Dutch ovens inside.

Score the dough and place it in the Dutch ovens on parchment paper.

Bake for 30 minutes with the lid on, then an additional 10 to 15 minutes with the lid off.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens