Dining and Cooking
Step 1: start making sourdough; step 2: after a few loaves, make minis for bread bowls; step 3: get a better ear on the minis than you have on any of your normal sized loaves
In Sourdough

Step 1: start making sourdough; step 2: after a few loaves, make minis for bread bowls; step 3: get a better ear on the minis than you have on any of your normal sized loaves


Step 1: start making sourdough; step 2: after a few loaves, make minis for bread bowls; step 3: get a better ear on the minis than you have on any of your normal sized loaves

by BeGneiss

10 Comments

  1. BeGneiss

    I used this recipe https://grantbakes.com/good-sourdough-bread/

    I bulk fermented for ~9 hours before shaping and then proofed for ~2 hours before baking. I split the loaf into four, next time I’d probably do the same but with a 500-550 g loaf, these ended up pretty small. But I love them 🙂

    Also interesting experiment for me because I only have two bannetons, and I’ve never proofed a loaf in anything else. Well, the two that were proofed in a normal bowl with a towel turned out better (including the one pictured). I like using simple methods and this helps confirm you don’t need all the bells and whistles to make delicious bread!

  5. GrapefruitStrict920

    Omg….omg…baby loaves…
    I can’t. I need to hold it 😆

  7. buymoreplants

    HOW HAVE I NEVER THOUGHT TO MAKE BREAD BOWLS!?!?!?

  8. mvville

    I was thinking of doing the same. I bake good loaves, but want to work on additives (like jalapenos+cheese, pumpkin and sunflour seeds etc). So I can decide which flavoyr we like the best

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