Game Day Mini Sourdough Loaves
These mini sourdough loaves are perfect for Super Bowl Sunday or anytime you want a variety of breads without baking full-size loaves. Made from the same 68% hydration base, they include three delicious options: classic for simple, airy goodness; blueberry + lemon for a bright, fruity tang featuring Citreve freeze-dried wild blueberries; and my tomato crunch seasoing + Parmesan for a savory, cheesy bite with a little crunch. Each inclusion is added during a tri-fold lamination for even flavor, making these small loaves ideal for sharing, sampling, or enjoying fresh anytime.
PREP TIME
24 hours
COOK TIME
30 minutes
INGREDIENTS
12
Serves: 12
Ingredients
- 200 grams200 grams200 grams Bread Flour
- 50 grams50 grams50 grams Sourdough Starter, Homemade
- 128 grams128 grams128 grams Water, lukewarm
- 4 grams4 grams4 grams Salt
- 0.25 cup0.25 cup0.25 cup Tomato Crunch Seasoning (click for recipe), up to 1/3 cup
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, shredded
- 1 tsp1 tsp1 tsp Organic Everyday Extra Virgin Olive Oil - Kosterina
- 0.25 cup0.25 cup0.25 cup Freeze-Dried Wild Blueberries - CITREVE, up to 1/3 cup
- 222 Freeze-Dried Lemon Wedges - CITREVE, finely crushed
- 111 Water, for spritzing
For Tomato Parmesan
Fo Blueberry Lemon
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix & autolyse: Combine flour + water. Rest 30 min.
- Add starter & salt: Mix gently until incorporated.
- Bulk ferment: 3–4 folds every 30 min over 2–3 hours until dough is airy.
- Tri-fold lamination & inclusions: Gently stretch dough into a rectangle, sprinkle inclusion(s) evenly, fold into thirds, then rest. Repeat once if desired. For the Blueberry Lemon Inclusion: lightly spritz with water on top of blueberries/crushed lemon(dough this for each layer). For the Tomato Parmesan Inclusion: very light brush olive oil on the dough, then sprinkle tomato seasoning on parmesan (do this for each layer).
- Shape: Lightly tension into a boule or batard.
- Proof: 2–4 hours at room temp or overnight in fridge.
- Bake: 450°F (232°C) with steam 20 min, then uncovered 8–10 min until golden.
- Cool & enjoy: Rest before slicing for best texture.
Notes
Note this recipe is for one loaf, and makes 8 to 12 slices.
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Baked Goods Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 85 |
| Fat: | 1 g |
| Carbohydrates: | 14 g |
| Protein: | 2 g |
| Cholesterol: | 4 g |
| Sodium: | 175 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
6 responses to “Game Day Mini Sourdough Loaves”
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So obsessed with these! Ordering the blueberries next!
That tomato parmesan flavor!! The things I would do for a slice!
Now, this is my kind of game-day snack. I wish I could bite into that blueberry loaf right off my computer screen.
omg! These sourdough loaves look amazing! These flavors sound incredible too! Such a great idea making mii loaves!
As if mini sourdough loaves aren’t fun enough the layers of flavor you’ve got going on here are incredible!!
These look outstanding, Debbie! I love a freshly bakes sourdough and these flavors sounds incredible!