Mini Bread Loaves

Recipe by Aroostook
READY IN: 2hrs 6mins




  • Starter.
  • Combine water and yeast in a large bowl and mix well.
  • Add ¾ cup flour and whisk 100 times.
  • Cover and let set one hour.
  • Dough.
  • Add an additional tsp of dry yeast, 6 cups of (room temp.) water, 4 cups of flour and kosher salt to starter mix.
  • Whisk 50 times and let stand 2 minutes.
  • Using a large spoon mix in 2 cups of flour until well incorporated.
  • Add 3 cups of flour and mix until well incorporated.
  • Add another 3 cups of flour and mix until well incorporated.
  • Let dough rest 5 minutes.
  • Cover working surface with generous amount of flour (about a cup).
  • Turn soft wet dough onto surface and sprinkle with flour.
  • Dip your hands in flour and knead the dough.
  • (Push it down and forward with the heel of one hand. Then pull dough back from the top and fold dough over with the other.).
  • Gradually add the last cup of flour as you knead for about 5 minutes.
  • Shape dough into a ball and return to large bowl that has been lightly coated with 1 ½ tsp olive oil.
  • Brush top with ½ tsp olive oil.
  • Cover and let rise until doubled (approx an hour).
  • Deflate the dough, turn out unto a floured surface and knead for about a minute.
  • Separate dough in half.
  • Separate each half in half.
  • Divide these pieces into fourths.
  • (You should have 16 pieces. And sometimes I get 18 pieces-- lol).
  • Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
  • Let rise for 30 minutes.
  • Preheat oven to 450F and place oven racks in the center of the oven.
  • Place a pan of water under the racks where the bread will bake.
  • Place loaves in hot oven for ten minutes.
  • *Spray/sprinkle loaves with water.
  • Reduce heat to 400F and continue baking for 10-12 minutes.
  • Remove from oven.
  • Paint w/ butter or oil for a softer crust (optional).
  • *For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.