Sourdough discard mini loafs #bread #artisanbread #short #sourdough #recipe
Sourdough Discard mini loaf
Recently, I’ve been feeding my sourdough starter twice daily, resulting in an abundance of discard. Rather than letting it go to waste, I decided to get creative. I transformed the excess discard into a delightful mini sourdough loaf, using a bit of yeast to aid fermentation. Surprisingly, it turned out wonderfully!
Here’s my simple approach
1. Ingredients:
◦ Bread Flour: 180g (90%)
◦ Rye Flour: 20g (10%)
◦ Instant Yeast: 0.6g (0.03%)
◦ Salt: 4g (2%)
◦ Discard Starter: 60g (30%)
◦ Chia Seeds: 10g (5%)
◦Water: 140ml(70%)
2. Method
◦ Mix all the ingredients together.
◦ Develop gluten by either kneading or using the stretch-and-fold technique
◦ Allow the dough to undergo its first fermentation until it doubles in size.
◦ Divide the dough into 60g portions, shape them into balls, and rest for 1 5 minutes.
◦ Shape the mini loaves
◦ Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they’ve grown by about 60%.
◦ Score the loaves (make shallow cuts on the surface).
◦ Preheat the oven to 250°C (with steam if possible).
◦ Bake for 10 minutes at 250°C, then reduce the temperature to 230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown.
Enjoy your homemade mini sourdough. I like it sliced, toasted and dipped in olive oil-they’re sure to be a hit! Remember, there’s no one “right” way to do it; follow your instincts and have fun experimenting.
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❤😊
It's still need a yeast?
this looks so good! quick q please can we exclude the chia seeds or are they necessary
how much is the water?
Great idea! I got a chuckle out of how professionally you shaped the tiny loaves, complete with stitching! 😄
This is just brötchen
Hiw much water ?
These are just fantastic ❤
看起來好可愛😍
Sourdough Discard mini loaf
Recently, I've been feeding my sourdough starter twice daily, resulting in an abundance of discard. Rather than letting it go to waste, I decided to get creative. I transformed the excess discard into a delightful mini sourdough loaf, using a bit of yeast to aid fermentation. Surprisingly, it turned out wonderfully!
Here's my simple approach
1. Ingredients:
◦ Bread Flour: 180g (90%)
◦ Rye Flour: 20g (10%)
◦ Instant Yeast: 0.6g (0.03%)
◦ Salt: 4g (2%)
◦ Discard Starter: 60g (30%)
◦ Chia Seeds: 10g (5%)
2. Method
◦ Mix all the ingredients together.
◦ Develop gluten by either kneading or using the stretch-and-fold technique
◦ Allow the dough to undergo its first fermentation until it doubles in size.
◦ Divide the dough into 60g portions, shape them into balls, and rest for 1 5 minutes.
◦ Shape the mini loaves
◦ Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they've grown by about 60%.
◦ Score the loaves (make shallow cuts on the surface). ◦ Preheat the oven to 250°C (with steam if possible).
◦ Bake for 10 minutes at 250°C, then reduce the temperature to 230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown.
Enjoy your homemade mini sourdough. I like it sliced, toasted and dipped in olive oil-they're sure to be a hit! Remember, there's no one "right" way to do it; follow your instincts and have fun experimenting.