Mini Sourdough Loaf

Servings: 3 mini loaves

Measure and add starter and water into a large bowl and mix until starter mostly dissolves into water
Measure and add flour
Gently mix until it forms a rough shaggy dough
When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)
Add salt to the dough and use your hands (or stand mixer) to incorporate all the ingredients together. To keep dough from sticking, keep your hands wet when kneading, stretching, and folding.
Cover your bowl with a lid, a damp towel (or clean shower cap)
For the next hour, stretch and fold your dough every 15 minutes
For the following two hours, stretch and fold your dough every 30 minutes
After the stretch and folds are done, cover and allow to bulk ferment for 3-4 hours or until doubled in size
Turn out the dough onto a clean work surface and pre-shape into 3-5 balls. Rest for 15-20 minutes
While the dough is resting, line soup bowls with floured tea towels. Use as many bowls as you have balls of dough.
Gently build tension by shaping the loaves into tight little boules. Transfer into the bowls.
Cover and place in the fridge for 8-10 hours

Place your bakers and lid in a cold oven. I used a few enamel cast iron sauce pots
Preheat your oven to 500 degrees F for about 30 minutes
When you are ready to bake, gently turn your dough out, seam side down, onto baking paper
Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven
Bake covered loaves in the oven for 25 minutes
Remove lids after 25 minutes, turn your oven down to 475 and allow to bake for another 10 minutes or until the loaves reach the color you like. I like to strive for a dark caramel but try not to burn the ears!
Pull out your loaves once they reache your desired color and cool for at least 1-2 hours before slicing