Bake Perfect Mini Sourdough Batard Loaves | Minis Version 2
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- Опубліковано 23 лип 2024
- In this video I’m going to show you how I make mini / personal size sourdough batard loaves. I take you step by step through feeding your sourdough starter, mixing the dough, shaping, scoring, and baking the dough. These loaves are the perfect size for 1-2 people! I make extra and freeze them so I can have fresh homemade bread whenever I want it! I will show you how!
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M I S C :
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R E C I P E :
1000g bread flour
200g active sourdough starter
750-800g water
22g salt
*this recipe yields five mini loaves of bread*
d o u g h :
Mix active sourdough starter and water in a large bowl.
Add salt and gently mix.
Add in bread flour and mix until all of the flour is fully hydrated (3-5min).
Rest covered with a damp dish towel for 1 hour.
f o l d & s h a p e :
Stretch and fold the dough 4 times every 30 minutes over 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
Divide dough into five pieces about 400g each
Shape dough pieces and place in bannetons covered in the fridge overnight.
b a k i n g:
The next morning preheat oven with a dutch oven inside at 450°F for 45min-1hour.
*Optional: place dough in its banneton in the freezer 30 min before scoring
Remove dough from the fridge and score.
Place loaf in the preheated dutch oven with the lid on for 20 min.
Remove the dutch oven lid and bake the dough for an additional 10-20 min until golden brown.
Wait to cool before cutting.
Enjoy!
R E F R E S H F R O Z E N L O A V E S
Take frozen loaves out of the freezer and individually wrap in tin foil
Place in the oven at 200°F until thawed
Remove tin foil and place loaves back into the oven at 350°F for 10-15 min to crisp them up
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T I M E L I N E
00:00 Intro
00:11 Feed starter
00:46 Make the dough
01:58 Stretch & fold
03:24 Bulk fermentation
03:38 Divide and preshape
05:11 Final shape & cold rest
06:33 Score & bake
09:03 Refresh from frozen
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.
C O N T A C T:
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Enjoyed your video very much. Every few weeks I make 24, 175 gram mini batards. I place a couche into a 9x13 pan( I use 4 pans) and place my dough in the couche then into the fridge overnight. Next day I pre heat my baking steel. Just after slashing each, I spray water onto the dough, then into the oven. If I did everything right I get a perfect ear on every mini batard. Once cool, I wrap each in plastic and freeze. Then for the next 24 days I preheat the oven to 450 and finish my backing for 15 minutes. I get a fresh sourdough mini batard with a real crisp crust. 25% whole wheat, 75 % bread four. Do the same for my Demi sourdough French baguettes. Thank you…. Cheers from Canada
That last tip about thawing in the oven is a gem. I normally toast any excess then cut it into small pieces, add peanuts honey and milk - breakfast cereal :)
Oh yum that sounds delicious! I'm going to have to try that! I'm so glad you were able to pick up a helpful tip from me too!
Excellent video, thank you!
AWESOME! Easy to follow recipe - thanks for sharing! I love bread making
Thank you so much! I truly love it too! Always a challenge and something new to learn!
So beautiful
Thank you so much! 🥰
Talented baker & beautiful loaves.
Thank you so much 🥰💕
These are gorgeous! You are a gifted baker! Thanks for sharing!!
Thank you so much for taking the time to leave such a nice comment!!! 😊❤️
@@casacalifano you bet! Have happy holidays! 😀
looks so good! thumbnail rly got me :) cheers!
Thank you so much! 😄
Love your videos. ❤ I'll have to look into the scale you use. 😊
Thank you so much! Link for the scale and most of the other tools I use is in the description box ☺❤
Great video 👍🏼
Thank you so much!!
Excellent tutorial .. what are your thoughts on parbaking the loaves ? And how many of this size does this recipe make ?
Love your channel!! If I wanted to could I double or triple this recipe to make more loaves at a time or should I just do 5 loaves at a time?
Thank you so much!!! You sure can double triple, halve you can make as much or as little as you'd like! I often double it! 😊❤️
I love sourdough. We have a starter "Izzy" that we have had for a few years. You got a sub from me. Hope to stay connected fellow dough lover.
Sourdough is so fun! Thanks so much for the sub and feedback! I hope you can use "Izzy" with some of my recipes in the future!
Dang girl that's some tasty looking bread! Thanks for showing us the crumb... looks wonderful! Did chef get a slice? Lol...or the sous chef? They are so cute!
Can you believe the tiny chefs didn't get any this time 😳. I'll have to make them again just for them to rate!
Thank you so much for commenting about them! Truly makes my day! I think they are just the cutest! I'll feature them again soon!
Can I do add ins in this recipe like cinnamon raisin
I just feed my starter could I use that for tomorrow
What size bannetons do you recommend for these mini loaves?
These are 6.5" I have them linked in the description box and I'll try to add the link here too!
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What size banneton basket do u use for mini loaves ?
They are 6.5in! I purchased them from amazon 😊 Theres a link in the description of the video for them but I'll link here for you as well! They are so cute! ⇢ *Mini Oval Bannetons - amzn.to/43SjpqX
Do you have to use bread flour or can I just use an all purpose flour? I use all organic unbleached. I bake bread, but very new to the sourdough. Can’t wait! Just got my starter perfect! And want to get going asap 😊
I highly recommend bread flour if you are able to get it! Bread flour has a higher gluten content which means it is stronger than all purpose flour. That extra gluten/strength helps the bread trap more bubbles as well as holds more water. If you aren't able to use bread flour I recommend reducing the water in my recipes by quite a bit, at least 100g 😊. You'll definitely get the best results with bread flour but you can still make really really tasty bread with all purpose!
Thans for sharing! How big are the bread bennetons you used?
These are 6.5” they’re from Amazon! In the description box of the video I have them linked if you want to find the exact ones I use ☺️
@@casacalifanoThank you for your answer
Hi! Do you think that the slices can be sliced big enough for grilled cheese with this recipe?
They would be mini grilled cheeses! Probably about half the size of a fairly standard size loaf of sandwich bread. So definitely! But if you want full sized sandwich slices I'd for for a full size loaf!
@@casacalifano thank you! By the way these loaves look amazing! Definitely want to make these for fresh bread all the time!
@@mwewan5560 They're my favorite for that! I bake them all and then freeze the extra! When I want bread I just take a loaf or two out of the freezer, let them thaw on the counter, spray with some water and pop in the oven at 350f for about 5-10 min and they're identical to fresh baked! SOOOO GOOD!
Can you do a same day bake or do you have to refrigerate it?
You sure can! Just shape and place in the banneton and let it proof on the counter an hour or a few depending on temperature and then bake ☺️ the fridge time allows for more flavor development and makes scoring easier and the dough holds its shape a bit better
Is it possible to reduce the recipe? I'm really looking for single "mini" loaves, not a batch of them. There are no recipes that I can find. Thanks.
Question, wouldn’t your recipe be 77-80% hydration because you need to calculate the water and starter together as a hole since the starter is “wet”. 1000 grams flour and then 750 grams of water is 75% hydration but adding 200 grams of starter would mean it’s adding an additional 100grams of water and 100grams of flour. I’m just asking because when I tried this recipe it was really wet compared to other recipes I’ve tried. I’m still learning and just want some clarification so I can adjust if needed.
where do you buy your dutch oven?
challengerbreadware.com/?ref=CasaCalifano
The best dutch oven ever for bread baking! It's a little pricey but has been beyond worth the cost for me!
What is the size of these bannetons? Thanks!
The bannetons are 6.5in ☺️ I have them linked in the description box of this video if you’re interested!
The dough only gets stickier after the fourth stretch and fold. I’ve followed the directions exactly.
How does your bread look on the inside once baked? Your dough may be under proofed! Or it could be that your flour cannot hold the same amount of water as mine can!
If your dough is very dense with very large holes after baking it's under proofed! If so, try resting the dough for 2-3hours after the last set of stretch and folds before shaping.
If you dough doesn't look dense and has more evenly spaced small/medium holes then its a use with the hydration and I'd recommend decreasing the amount of water you use by 50g.
Please let me know! I'm very happy to help you troubleshoot!
I clicked the link for the bannetons but pulls up 10inch?
Shoot! It looks like they must be sold out right now because I can no longer find that size on Amazon to link for you! They’re 6.5” bannetons. This has happened a few times and they do bring them back. I will search again tomorrow!
I also make mini round loaves which I can link the bannetons for those here for you in the meantime. This is an affiliate link as well like the ones in my caption ☺️
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That was the wettest dough I’ve ever had to feed my mi trash can :((((