If you were struggling with maintaining a standard 500 g loaf of bread at your newest sourdough

The longest time I have struggled with trying to shape and with bulk formation on a standard 500 g loaf of bread so I decided to start doing an experiment making mini loaves 250 g of flour and using 50 g of starter at a 68% hydration they’re extremely manageable. If you’re very new you’re struggling with shaping in bulk fermentation. It is easier to handle and if you mess up, you’re not out a whole bunch of ingredients and flour I urge anybody that is struggling like I struggled for a very long time. Try making half loaf or as I called them mini loaves the picture I’m gonna upload is only a 250 g loaf of bread and it has explosive oven rice and looks amazing for a tiny little loaf of bread more is not always better

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