1. Autolyse

1. In a large bowl, combine starter and warm water. Break up the starter until mostly dissolved.

2. Add the flour and mix until no dry bits remain. Shaggy and sticky is perfect.

3. Cover and rest 30 minutes.

2. Add Salt & Build Strength

1. Sprinkle salt over the dough. Incorporate using wet hands with “pinch and fold.”

2. Stretch and fold: grab one side, stretch up, fold to center, rotate ¼ turn, repeat 4–5 times.

3. Cover and rest 30 minutes. Repeat stretch-and-fold every 30 minutes for 1.5–2 hours (3–4 more sets).

3. Bulk Fermentation

• Cover the bowl and let rise at room temperature until doubled, bubbly, and jiggly (4–6 hours depending on starter & kitchen temp).

4. Divide, Flavor, Shape

1. Lightly flour counter and turn out dough gently.

2. Divide into 3 equal pieces.

3. Flatten each into a rectangle, add fillings, fold over like an envelope, then roll into mini batards/logs.

Tip: Spread wet ingredients thinly to prevent slipping and leakage.

5. Final Proof & Preheat

1. Grease mini loaf pans generously. Place loaves seam-side down.

2. Cover with plastic wrap or damp towel. Let rise until puffy, 1–1.5 inches above pan rim (1–2 hours).

3. Preheat oven to 450°F (232°C).

6. Bake

1. Cover pans with lids or tent with foil for steam. Bake 16 minutes.

2. Remove lids/foil, reduce heat to 425°F (218°C), bake another 16 minutes until golden brown.

3. For cheesy loaves, add 1–2 extra minutes for bubbly topping.

7. Cool

• Remove loaves from pans onto a wire rack. Cool at least 1 hour before slicing.