Sourdough Mini Appetizer Cups Recipes

MINI EVERYTHING SEASONING SOURDOUGH LOAVES RECIPE BY TASTY

Steps:

• Make the dough: Add the water, olive oil, maple syrup, and sourdough starter to a medium bowl. Use clean hands or a rubber spatula to stir until the starter is dissolved.
• Add the bread flour, white whole wheat flour, salt, dried onion, and dried garlic and mix with your hands until there are no dry spots. Continue to vigorously mix for 3-4 more minutes, until cohesive.
• Set a bowl of water nearby. Dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8-10 times, rotating the bowl slightly after each fold.
• After the folds, carefully lift the dough up, flip it over, place it back in the bowl, and tuck the edges underneath. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 45 minutes. Repeat the stretching and folding process 2 more times, waiting 45 minutes after each folding session before beginning again. After finishing the folds, let the dough rest at room temperature for 2½ hours. You should see signs of fermentation in the form of an increase in volume and a soft, pillowy feel to the dough. Cover the bowl and place the dough in the refrigerator for 12-18 hours.
• Make the everything seasoning mix: Combine the sesame seeds, poppy seeds, fennel seeds, caraway seeds, red pepper flakes, and coarse salt in a wide, shallow bowl. Mix until evenly distributed.
• After the dough has rested overnight, lightly flour a work surface. Carefully turn the dough out on the surface and arrange into a rough rectangle, being careful not to flatten the dough and lose the trapped gas. Cut into 4 equal pieces.
• Use floured hands to shape each piece of dough by folding the top two corners toward the center, then rolling into a tight log. Pinch the ends closed.
• Place the everything seasoning mixture and a baking sheet lined with parchment paper nearby. Wet a clean kitchen towel and place on a plate. Carefully roll a dough log on the wet towel, then in the everything seasoning mix to coat entirely, then place on the baking sheet. Repeat with the remaining dough, spacing the loaves at least 2 inches apart.
• Let the dough proof for 1½-3 hours (depending on temperature), until puffed and a finger poked into the dough slowly pops back.
• Place a Dutch oven or a cast iron combo cooker in the oven. Preheat the oven to 500°F (260°C).
• Once the oven is preheated, carefully remove the pan from the oven. Use a bread lame, razor blade, or sharp knife to score the top of 2 of the dough logs to allow steam to escape while baking. Use a spatula to carefully transfer the scored mini loaves to the hot pan. Cover and return to the oven. Bake for 15 minutes, then uncover, reduce the oven temperature to 475°F (245°F), and bake for another 15-20 minutes, until amber brown. Increase the oven temperature to 500°F (260°C) and repeat the process with the remaining 2 loaves. Note: If you don't have a Dutch oven or a combo cooker, preheat the oven to 450°F (230°C). Score all 4 loaves, then bake on the baking sheet for 30-35 minutes, until golden brown.
• Transfer the loaves to a wire rack and let cool completely before slicing.
• Enjoy!

SOURDOUGH MINI APPETIZER CUPS

Steps:

• 1. You need a mini-muffin pan (24 muffins) and a wooden dowel or other tool to form the raw dough into cups, and butter flavored Pam. Spray each muffin well with a quick blast of non-stick spray. If your muffin tin is non-stick, get a paper towel and wipe some of the excess out of the pan. (Keep the paper towel to use for greasing the pan for the next batch)
• 2. Preheat oven to 350 degrees. Remove the dough from the can and cut the bread loaf in half. Each half will eventually make 12 bread cups. Cut each half in half again, then cut each fourth into 3 equal pieces. Try to keep the dough amounts as even as possible.
• 3. Form the dough into little balls, pinching the seams together on the bottom, and drop into each muffin well.
• 4. Bake cups for 6 minutes. Remove from oven and with your dowel, dip into flour and firmly press the semi-cooked dough into shape to make nice beautiful bread cups. Bake again for 4 minutes, remove from oven and let cool. If any of the dough has started rising inside the cup, flour the dowel and press the cup back into shape.
• 5. At this point the cups can be put into a large zip-lock bag and frozen until ready to use. I usually make 2 or 3 tubes of bread cups at a time. They don't last long and it's easier to make a bunch at one time. These are SO MUCH better than those store-bought expensive Filo cups!
• 6. When ready to use, fill cups with your favorite filling: crawfish pie mixture, crabmeat casserole, corn bacon and cheese, etc. Keep in mind that these are a 2-bite appetizer so make sure that you make your filling thick enough that it won't spill out after the first bite. Bread crumbs are great for thickening up fillings.