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62% would make again

Mini Everything Seasoning Sourdough Loaves

These mini sourdough loaves from professional baker Marissa Buie are everything–pun intended! Coat the bread in your own everything seasoning, which you can use even beyond this recipe. These loaves take time, but the work is worth it! Keep a loaf for yourself and share the rest with friends and family.

Tasty Team

Mini Everything Seasoning Sourdough Loaves
Total Time

9 hr 20 min

9 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

18 hr

18 hr

Total Time

9 hr 20 min

9 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

18 hr

18 hr

Ingredients

for 4 mini loaves

Dough

  • 1 ½ cups water (350 g), plus more for folding
  • 2 teaspoons olive oil
  • 2 ½ teaspoons maple syrup
  • ½ cup mature active sourdough starter (100 g)
  • 3 cups bread flour (400 g)
  • ⅔ cup white whole wheat flour (100 g)
  • 1 tablespoon kosher salt, plus 1 1/2 teaspoons
  • 1 tablespoon dried minced onion, plus 1 1/2 teaspoons
  • 2 teaspoons dried minced garlic

Everything Seasoning Mix

  • ⅓ cup sesame seeds (45 g)
  • ⅓ cup poppy seeds (45 g)
  • 1 tablespoon whole fennel seeds
  • 1 teaspoon whole caraway seeds
  • 1 teaspoon red pepper flakes
  • 1 teaspoon coarse salt

Nutrition Info

Powered by
    Calories 560
    Fat 15g
    Carbs 88g
    Fiber 7g
    Sugar 2g
    Protein 17g

Estimated values based on one serving size.

Preparation

  1. Make the dough: Add the water, olive oil, maple syrup, and sourdough starter to a medium bowl. Use clean hands or a rubber spatula to stir until the starter is dissolved.
  2. Add the bread flour, white whole wheat flour, salt, dried onion, and dried garlic and mix with your hands until there are no dry spots. Continue to vigorously mix for 3–4 more minutes, until cohesive.
  3. Set a bowl of water nearby. Dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8–10 times, rotating the bowl slightly after each fold.
  4. After the folds, carefully lift the dough up, flip it over, place it back in the bowl, and tuck the edges underneath. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 45 minutes. Repeat the stretching and folding process 2 more times, waiting 45 minutes after each folding session before beginning again. After finishing the folds, let the dough rest at room temperature for 2½ hours. You should see signs of fermentation in the form of an increase in volume and a soft, pillowy feel to the dough. Cover the bowl and place the dough in the refrigerator for 12–18 hours.
  5. Make the everything seasoning mix: Combine the sesame seeds, poppy seeds, fennel seeds, caraway seeds, red pepper flakes, and coarse salt in a wide, shallow bowl. Mix until evenly distributed.
  6. After the dough has rested overnight, lightly flour a work surface. Carefully turn the dough out on the surface and arrange into a rough rectangle, being careful not to flatten the dough and lose the trapped gas. Cut into 4 equal pieces.
  7. Use floured hands to shape each piece of dough by folding the top two corners toward the center, then rolling into a tight log. Pinch the ends closed.
  8. Place the everything seasoning mixture and a baking sheet lined with parchment paper nearby. Wet a clean kitchen towel and place on a plate. Carefully roll a dough log on the wet towel, then in the everything seasoning mix to coat entirely, then place on the baking sheet. Repeat with the remaining dough, spacing the loaves at least 2 inches apart.
  9. Let the dough proof for 1½–3 hours (depending on temperature), until puffed and a finger poked into the dough slowly pops back.
  10. Place a Dutch oven or a cast iron combo cooker in the oven. Preheat the oven to 500°F (260°C).
  11. Once the oven is preheated, carefully remove the pan from the oven. Use a bread lame, razor blade, or sharp knife to score the top of 2 of the dough logs to allow steam to escape while baking. Use a spatula to carefully transfer the scored mini loaves to the hot pan. Cover and return to the oven. Bake for 15 minutes, then uncover, reduce the oven temperature to 475°F (245°F), and bake for another 15–20 minutes, until amber brown. Increase the oven temperature to 500°F (260°C) and repeat the process with the remaining 2 loaves. Note: If you don’t have a Dutch oven or a combo cooker, preheat the oven to 450°F (230°C). Score all 4 loaves, then bake on the baking sheet for 30–35 minutes, until golden brown.
  12. Transfer the loaves to a wire rack and let cool completely before slicing.
  13. Enjoy!

Let’s quarantine cook!

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Let’s quarantine cook!

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