Sourdough Easter Bunnies
Serves 6
180 mins prep
30 mins cook
600 mins Fermenting time
810 mins total
Mini sourdough Easter bunnies are not only cute, but they're bread! So, they are also delicious. These are a fun way to celebrate Easter with your family. It's a simple shaping method of one loaf of bread and makes two small bunnies for your dinner table or kids Easter baskets!
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In the morning, feed your sourdough starter.
In the afternoon when your starter has doubled in size and at it's peak, assemble your dough.
In a mixing bowl, whisk together your starter and water until the starter has fully dissolved and a milky liquid forms.
Add in your flour and salt and mix until a shaggy dough forms.
Cover and let rest for 45 minutes.
After 45 minutes, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl and repeating until a semi - smooth dough forms.
Cover and let rest for 45 minutes.
Repeat doing 2 – 4 more stretch and folds anywhere between 45 minutes to 1 hour apart. After your last fold, cover with a damp bowl cover or tea towel and let rest on the counter to bulk ferment overnight. (8 - 10 hours)
In the morning
The next morning, your dough should have doubled in size. Turn it over onto a lightly floured workspace and flatted out into a rectangle.
Use a bench scraper to cut the dough in half into equal pieces.
Cut one fifth portion off of the end. This piece will be divided into three - cut one inch off for the tail. Divide what is left into two equal pieces to make the ears.
Repeat this with the second dough.
Shape the 2 larger bodies of dough like you would a regular loaf and into an oval shape. Place into a banneton.
Shape the tail and earpieces into small round balls. Place the pieces on a plate, cover the plate and banneton with a tea towel and place in the fridge for 2 hours or up to 24 hours.
Baking
When you are ready to bake, turn your dough from the banneton onto a piece of parchment paper. Take the pieces from the plate and keep the smallest round ball the same and roll the two bigger pieces into oval shaped ears.
Take the two ears and place them in the front of the of oval loaf, take the round tail and place it in the middle of the loaf (body) tucked between the back of the ears.
Take a 12-inch piece of butchers' twine and work the middle of the twine under the loaf. Tie a loose bow towards the front of the ears leaving a small space underneath where the ears will stick out.
Carefully place your bunny loaf into a hot Dutch oven using your parchment paper. Replace the lid and bake at 450 degrees for 30 minutes.
Remove the lid and bake for an additional 5-10 minutes until golden brown.
Let cool completely before slicing and serving!
