Ingredients (for one standard loaf recipe):
- 100g active, bubbly sourdough starter
- 550g King Arthur bread flour
- 450g warm natural spring water (adjust based on your humidity)
- 12g pink salt (dissolved in ¼ cup of water)
Instructions:
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Prepare the dough:
- In a large mixing bowl, combine the sourdough starter, bread flour, and warm water. Mix until it forms a shaggy dough.
- Let it rest for 45 minutes covered with a damp tea towel.
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Add the salt:
- After resting, add the salt mixture (salt dissolved in water) to the dough. Knead or squish it in for about 2 minutes.
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Stretch and fold:
- Perform your first round of stretch and folds. Do it until the dough feels firm (about 8 total stretches/folds around the bowl).
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Rest and repeat:
- Let the dough rest under a damp tea towel for 30 minutes, then do 2 more rounds of stretch and folds (or coil folds), waiting 30 minutes between each set.
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Bulk fermentation:
- Let the dough rise at room temperature under a damp cloth until it doubles in size, is bubbly, and feels jiggly—usually about 4-5 hours.
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Divide and shape:
- Once the dough has fermented, divide it into 4 equal portions (this is for mini loaves).
- Shape each portion into a small loaf by folding the dough over itself a few times, creating a smooth top. You can shape them into round or oval shapes depending on how you want them to look as bread bowls.
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Proofing:
- Place the shaped loaves on a lightly floured countertop or proofing basket and let them rise under a damp tea towel for about 1-2 hours.
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Preheat and bake:
- Preheat your oven to 450°F (232°C).
- If using a roaster pan, place the loaves in the pan, leaving space between them for expansion.
- Bake uncovered for 20 minutes at 450°F, then reduce the temperature to 400°F and cover for an additional 10 minutes to finish baking.
- You can check the internal temperature; it should be about 200°F (93°C) for a fully baked loaf.
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Cool:
- Let the mini loaves cool completely before cutting into them.