Baking Experience: Mini Sourdough Loaves
Recipe
Notes
For our Christmas neighbor gifts this year, we decided to give out some mini sourdough sandwich loaves. We have access to 10 loaf tins, so this gave me the opportunity to bake every day for a while, getting more repeated hands-on experience with the recipe.
Some overall learnings / notes on this recipe (which I’ve already plowed back into the recipe itself):
- By the end I learned that a rough weight for baking mini loaves is ~220 grams
- Never before have I experienced such a delayed rise due to weather
- The last time that I baked this recipe was in warmer months, and my bulk ferment and proofing times were very short, like 4hrs and 1hr respectively
- It’s colder here now, and this time around the loaves needed at least 10hrs for bulk ferment, and could have gone a full 3-4hrs for proofing, but I didn’t have that kinda time for the final proof.
- The potency and quantity of the honey makes a big difference
- The last time I baked this recipe, I used a very expensive honey that we got from a farmers market that was incredibly strong
- The resulting bread had a super strong honey flavor
- I think that I also reduced the amount of honey from the original recipe to what it is now, 160g total…
- I spent some time really trying to better my sandwich loaf shaping. Thanks to this short King Arthur YouTube video, it really started to become more consistent at the end of the thirty loaves