Uploaded January 2025 | Updated September 2026, 1 week ago

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If you love a higher crust to crumb ratio, try proofing mini loaves in these cute loaf tins. Then you can also serve mini sandwiches!.
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*Recipe*
270g bread flour
60g wholemeal
80g starter
250g water
6g salt
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Process for Dough
➡️ Fermentolyse – Add water, starter and all flour, rest for 30mins
➡️ Add salt and rest for 15mins
➡️ Perform one set of stretch & fold
➡️ Transfer dough to greased container, rest for 45mins
➡️ Coil fold the dough whenever the dough is spread (typically 2-3 sets of coil fold depending on dough strength)
➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), tip out onto a floured bench
➡️ Divide dough into 8 and shape each of it, spray water on the dough surface and coat with rolled oats
➡️ Place into greased tray with SEAM SIDE DOWN
➡️ Keep in fridge while preheating the oven
➡️ Preheat oven at 250C for 30-45mins
➡️ score a line in the middle for each dough
➡️ Bake at 250C 10mins with steam (generate steam by pouring hot water on preheated lava rocks)
➡️ remove lava rocks and bake at 220C for 15mins
➡️ Cool the bread on cooling rack, enjoy!