AMAZING Mini Pumpkin Sourdough Bread Bowls - BEGINNER FRIENDLY RECIPE

[@Lifeisgood1883]

I love making Sourdough just ordered the mini banneton. Your videos are so organized! Great job your loafs are adorable ❤

[@casacalifano]

Thank you SOOO much!! I absolutely LOVE using the mini bannetons! I really hope you enjoy them!

[@prettyricky9147]

You are super creative and inspiring!!! Thank you 🙏🏽 ❤

[@casacalifano]

Thank you so so much! You are so kind! ❤😊

[@MarynelleKlumpe]

Beautifully explained and done. Thank you!

[@casacalifano]

Thank you so much!! ❤

[@grzegorzcaputa]

Wow! Great! Culinary greetings from Poland!

[@casacalifano]

Thank you so much!! I love that food connects us all around the world!

[@grzegorzcaputa]

Exactly!

[@sonshinesunflower]

Hi, new here after searching for sourdough bread bowl tutorials. SO GLAD I saw your video! These are absolutely beautiful & perfect for Autumn baking that I love to do! Thanks so much for sharing! 😊

[@paulfabien582]

Those look great!

[@casacalifano]

Thank you so much! I hope you get to make them!

[@journeywithjenni87]

I’m newer to sourdough and made these a few days ago using my bread recipe and the twine baked into my pumpkins 🤦🏻‍♀️ - so I’m going to try again using this recipe. I also didn’t soak the twine in the oil prior to tying them so I’m adding that step into my process. Thank you.

[@svitlanarichardson6812]

Very cute. I'll try to make some too. Ty for sharing.

[@casacalifano]

Oh yay I hope you do! Please let me know how they turn out for you! Thank you so much for taking the time to comment! 😊

[@ParvatiHumhara]

These are so beautiful ❤ you did such an amazing job

[@casacalifano]

🥹 Thank you SOO much!! I really appreciate you taking the time to leave such a nice comment! I hope you get the chance to make these!

[@ssl3883]

Thank you for sharing

[@casacalifano]

Thank you so much for watching!

[@kathyaguevara2662]

I love these! They’re so cute! What do you do with the rest of the dough while only baking two at a time? Thanks! 🫶🏽

[@casacalifano]

Thank you so much! The ones I’m not baking I keep in the fridge until I’m ready to bake ☺️ once they’re in the fridge you have a lot of wiggle room as far as when to bake them so I just take them out as I’m ready. I hope that helps!

[@Lisainmilw69]

I love this! If I wanna add Cheddar and jalapeno would I do that during final shaping?

[@casacalifano]

You can add any inclusions either during the pre-shaping, or during the second and third round of stretch and folds! With these being so small it’s probably easiest to add during the stretch and folds! ☺️ You just add a little stretch and fold over, add a little stretch and fold over… let me know how it turns out for you!

[@Lisainmilw69]

@@casacalifano awesome thank you!

[@casacalifano]

@@Lisainmilw69 Let me know how it turns out for you! Or if you ever have any other questions! I'm happy to help! 😊

[@pattyfigarola5057]

I love this idea! I do have a question. On your previous mini boule video, your baking directions were 450 degrees lid on for 20 minutes, then 5-10 with the lid off. I assumed the temp with the lid off was still 450. Should I turn down the temp to 400 for baking with the lid off?

[@casacalifano]

Honestly you can go with either! I do tend to turn the oven down now to 400f now when I take the lid off so that the crust doesn't brown as fast. But I've done both ways with great success!

[@casacalifano]

My oven has a fan that auto turns on, when I open the oven to take the lid off and then shut the oven and keep it set to 450 it tends to switch on the fan and then brown the loaves unevenly very quickly. So turning the oven down to 400f keeps my fan from turning on and just allows the residual heat to brown the loaves without the oven trying to warm back up. Sometimes I forget to turn it down though and as long as I watch the browning it's ok. Sorry for such a long winded answer, I hope it helps!

[@pattyfigarola5057]

@@casacalifano Will do! I don’t think these would look right too browned on top.

[@casacalifano]

@@pattyfigarola5057 my thoughts exactly!

[@svitlanarichardson6812]

Just wanted to ask what flour you are using? I'm trying different brands and found out that Bob's red mill is the best but it's heck of pricey.

[@dr.deadly2774]

do you need eight bannetons for this or can you do something else with the dough well two are in the fridge?

[@casacalifano]

So you need to shape all of the balls at one time before placing then in the fridge! I personally have 8 mini bannetons. But you could also use little bowls sprinkled with a heavy dusting of rice flour. Or lined with a tea towel and then dusted with flour. While the two are baking the rest stay in the fridge in their individual bowls or bannetons 😊 does that help?

[@laurabennett9865]

how do you get a good rise if you don't do deep scoring?

[@casacalifano]

I add the ice cubes into the Dutch oven to create more steam, this allows the bread to rise for longer before the crust hardens. You can score along the dough where the twine sits if you prefer. These don’t rise quite as much as my regular mini loaves with full scoring but they rise plenty for me ☺️ scoring really just gives a controlled place for your dough to rise and does allow for more rise but your bread will still rise without it. I hope that helps!

[@sandcmobileservices5878]

Why didnt you bake after bluk fermentation? I get confused on that part of it