Mini Sourdough Boules Baked in a Cupcake Pan Recipe
These Mini Sourdough Boules baked in a cupcake pan offer a simple yet delicious approach to homemade sourdough bread. Using just a few basic ingredients—active sourdough starter, water, bread flour, and salt—this recipe highlights the beauty of traditional fermentation and baking techniques. The small boule size makes these breads perfect for individual servings, with chewy crusts and airy interiors, all baked effortlessly in a cupcake pan for consistent shape and bake.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 6 to 8 hours (including fermentation and proofing)
- Yield: 8 mini sourdough boules 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 150g active sourdough starter (recently fed and bubbly)
- 300g water, room temperature
- 500g bread flour
- 10g salt
Instructions
- Dough Preparation: Begin by combining the active sourdough starter with the water in a large mixing bowl, stirring until mostly dissolved. Add the bread flour and salt, and mix until all flour is incorporated. The dough will appear rough and shaggy initially.
- Kneading and Resting: Let the dough rest for 20-30 minutes (autolyse) to allow hydration. After resting, continue mixing or kneading the dough until it becomes smooth, elastic, and slightly tacky but not sticky. This process develops gluten for structure and chewiness.
- Bulk Fermentation: Transfer the dough into a lightly oiled bowl and cover it to prevent drying. Let it ferment at room temperature for about 4-6 hours, or until it has noticeably risen, feels airy, and you can see bubbles forming under the surface. This slow fermentation develops flavor and texture.
- Shaping Mini Boules: Once bulk fermentation is complete, gently deflate the dough and divide it into small portions (approximately 75-100g each). Shape each portion into a tight round boule by folding edges under and creating surface tension.
- Proofing in Cupcake Pan: Place each shaped boule into a lightly greased cupcake pan cavity. Cover and allow the dough to proof for 1-2 hours or until puffy and slightly risen.
- Baking: Preheat the oven to 230°C (450°F). Bake the mini boules in the cupcake pan for 20-25 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Cooling: Remove the mini boules from the pan and place on a wire rack to cool completely before slicing, which helps develop crumb texture.
Notes
- Use an active and bubbly sourdough starter to ensure good fermentation and rise.
- The bulk fermentation time can vary based on room temperature; warmer environments will speed it up.
- Resting the dough before kneading (autolyse) improves gluten development and dough extensibility.
- Proofing in a cupcake pan helps maintain a uniform, small boule shape and allows for even baking.
- Cooling the bread fully before cutting avoids a gummy crumb texture.
Keywords: sourdough, bread, mini boules, baking, cupcake pan, artisan bread, homemade bread
