My scoring definitely needs some work, but my jalapeño cheddar mini loaf was eaten in a matter of hours by family while watching football. I sliced it up for people to eat with buffalo chicken dip and it was a hit!
This dough was slightly sticky during the shaping process so I feel like it might have been a tad overproofed but still turned out well! Working on getting my timing down still. This is my third time making a sourdough loaf with this recipe.
*for one mini loaf (double as needed)
-50g starter
-175g water
-250g flour
-5g salt
Once mixed, rest for an hour and then do 4 stretch and folds every 30 minutes. After stretch and folds, let proof and then shape and put in the fridge overnight. Bake at 485F covered for 20 minutes and then lower temp to 450F and bake for additional 15 minutes.
Currently I do not have any typical sourdough supplies other than my starter. I’ve been using a floured kitchen towel in a bread loaf pan to put the shaped loaves in the fridge. Then to bake, I line another metal loaf pan with parchment paper and flip the other pan over it to transfer the loaf. I score with a knife and then lightly wet the top of the loaf and place the metal loaf pan it rested in (without the towel) upside down on top. I pop it in the oven and then after 20 minutes take the loaf pan on top off. Hopefully I’ll be purchasing a Dutch oven soon, but it’s been fun making it work in the meantime!
by shelbsbelbs