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 :)
Thank you for this recipe for the minis as I received 4 mini bannetons & a mini oven baker, which his adorable, but wasn’t sure what I was going to do with it. I thought the bannetons only came in one size, the 9” & 10” on the shape itself. These are little, like 5” & 6” & decided I was going to make them for gifts instead of the regular size boules & sandwich bread. Even when I measure out to make two loaves I wind up with only one. Now I know where I was way off. I needed to be making it with at minimum 1000grams of flour & 750 for water to get the 400 gram loaves each time. I was only doing 500 grams & 300 water, and the my loaves, although beautiful with excellent spring & crumb, are always heavy. Now I can separate them & use those little bannetons I was going to give away. They should match the 5” or 6” mini oven I didn’t know was mini when u ordered it on Black Friday believing it was such a good deal & $100 off. 😂😂😂
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!
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!
@@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!
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
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!
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.
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!
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 ☺️ amzn.to/3PySzzB
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!
Beautiful. Love your dutch oven.
Thank you for this recipe for the minis as I received 4 mini bannetons & a mini oven baker, which his adorable, but wasn’t sure what I was going to do with it. I thought the bannetons only came in one size, the 9” & 10” on the shape itself. These are little, like 5” & 6” & decided I was going to make them for gifts instead of the regular size boules & sandwich bread. Even when I measure out to make two loaves I wind up with only one. Now I know where I was way off. I needed to be making it with at minimum 1000grams of flour & 750 for water to get the 400 gram loaves each time. I was only doing 500 grams & 300 water, and the my loaves, although beautiful with excellent spring & crumb, are always heavy. Now I can separate them & use those little bannetons I was going to give away. They should match the 5” or 6” mini oven I didn’t know was mini when u ordered it on Black Friday believing it was such a good deal & $100 off. 😂😂😂
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! 😀
Talented baker & beautiful loaves.
Thank you so much 🥰💕
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! 🥰
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!
amzn.to/3GNhxWT
Thank you!
Excellent tutorial .. what are your thoughts on parbaking the loaves ? And how many of this size does this recipe make ?
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.
Me 2,that would be amazing if I can make a single loaf ❤
Excellent video, thank you!
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! 😊❤️
looks so good! thumbnail rly got me :) cheers!
Thank you so much! 😄
will adding ice to dutch oven make the crust a bit softer?
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
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 ☺❤
Hi, do you think I could just roll the dough into a baguette and bake? I need a fresh sourdough baguette for my Thanksgiving charcuterie board.
Can I do add ins in this recipe like cinnamon raisin
I just feed my starter could I use that for tomorrow
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!
Hi, can you tell me how to make the crust a little softer. I like it crunchy but doing in the pot makes it so hard
Mine took 3 and half hours to get fermentation bubbles
Great video 👍🏼
Thank you so much!!
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
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
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!
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!
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!
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!
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.
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 ☺️
amzn.to/3PySzzB
I am doing this, as one loaf is way too much for two, and its just not as good the second day. This way i can bake a loaf as I need it.
Ahh mixing on top of the scale could mess up calibration 😧😭
That was the wettest dough I’ve ever had to feed my mi trash can :((((