Mini Cinnamon Sugar Artisan Loaves

When your starter has peaked, it's time to assemble your dough. Mix together your starter and water until it turns into a milky liquid. Add in the all-purpose flour, whole-wheat flour, and salt until a shaggy dough forms. Cover and let the dough rest for 45 minutes -1 hour. 

After resting, work the dough into a semi - smooth ball by pulling the sides of the dough up and towards the middle, turning the bowl each time. Cover and let rest for 45 minutes - 1 hour again. 

Perform 3-4 more stretch and folds anywhere from 45 minutes-1 hour apart. Cover and let rest on the counter overnight for the bulk fermentation. 

The next morning, turn your dough over onto a lightly floured work-surface. In a small bowl, mix together the cinnamon and sugar. 

Stretch the dough into a large rectangle and sprinkle the cinnamon sugar over the top of the surface. Shaping the dough into a batard (oval) is the easiest way to make 6 equally sized mini loaves. 

TIP: Cinnamon has a chemical agent that breaks down the gluten, so it might seem hard to shape the dough because it will seem wet and messy. My best advice would be to work the dough as little as possible during the shaping. If you work it too much, then the dough might rip and it will be harder to get ahold of. 

Place the dough seam-side up in the banneton and stitch it up the middle by pulling both sides towards the middle and having them touch. Repeat this all the way down the banneton to create tension in the dough. 

Cover with plastic wrap and place the banneton in the fridge for at least 2 hours, or up to 3 days. It's easier to cut the dough when it's chilled a bit. When you're ready to bake, preheat your oven to 450 degrees. 

Turn the loaf over onto a piece of parchment paper, and holding your bench scraper vertically, cut the dough in half long ways. Then, holding your bench scraper horizontally, cut each section into 3 smaller pieces. Repeat with the other half until you have 6 mini loaves. It is unnecessary to score the smaller loaves because they will expand from the cut section on the sides. 

Place the loaves onto a parchment lined baking sheet and on the middle rack in the oven 

On the lower rack, pour hot water into a cast iron skillet and close immediately to trap the steam. Bake for 18 minutes, remove the steam, and bake for an additional 18 - 20 minutes.

Let cool and enjoy with butter and extra cinnamon sugar, or a drizzle of honey :)