Holiday Artisan Loaves
Serves 12
240 mins prep
38 mins cook
278 mins total
These miniature cranberry and orange artisan loaves are the perfect way to make someone smile for the holiday season. This is a simple, sweet, and delicious homemade gift that takes the skill of sourdough and turns it into something really special! I have all the recipe details and gifting ideas here.
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In the morning, feed your starter.
In the afternoon when your starter has doubled and is bubbly, assemble your dough.
Dough Assembly
In a mixing bowl, whisk together your starter, water, and cranberry relish until the starter has dissolved and all the ingredients are combined.
Add flour and salt and mix until a shaggy sough forms. Cover and let rest for 45 minutes.
After resting perform your first set of stretch and folds by taking pulling one side of the dough up and towards the middle. Repeat and rotate the bowl each time until a semi - smooth ball forms.
Cover and let rest for 30 minutes.
Perform 2 - 4 more sets of stretch and folds anywhere from 30 minutes to 1 hour apart. After your last stretch and fold, cover your dough with a damp tea towel or bowl cover and let rest overnight on the counter for the bulk fermentation. 8 - 10 hours depending on how cold your home is.
In the morning, turn your dough over onto a lightly floured work surface. Using your bench scraper, split your dough into 2 equal sized pieces.
Shape your dough into an oval shape (a Batard banneton will be easier to use than a boule, for splitting purposes). Place your dough seam side up into your banneton and stitch the middle together. Cover and place your two doughs in the fridge for 2 hours or up to 3 days.
When you're ready to bake, preheat your oven to 450 degrees and turn your dough over onto a piece of lightly floured parchment paper. Using your bench scraper, cut the dough down the middle, then cut each half piece into 3 pieces, repeat with the other side making 6 miniature artisan loaves total.
If you want 20 make 12 miniature artisan loaves, cut the second loaf the same way, or you can keep it whole and bake it normally!
Transfer your loaves with the parchment paper onto a baking sheet (6 loaves should fit onto one sheet)
Place an oven-safe shallow dish (I use my cast iron skillet) on the bottom rack of the oven. Pour boiling water in the dish and close the oven immediately to trap in the steam.
Bake at 450 degrees for 18 minutes with steam, then remove the dish with water and bake for an additional 18-20 minutes until golden and crispy.
Let your loaves cool completely before packaging them. I package 2 per person with parchment paper, a butcher's twine bow and a flower tucked into the string for decorating and sweetness.
I hope this makes someone you love smile!
