Bunny Shaped Bread

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Bunny shaped bread

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Simple & Delicious Bunny Bread

30min · 2 servings

Aren’t these perfect for Easter? These little sourdough bunny loaves are perfect to put in baskets for family and friends.

Ingredients
• 60g sourdough starter
• 470g water
• 16g salt
• 260g whole wheat flour
• 390g bread flour

Instructions
• In a large mixing bowl combine your ingredients to make the dough,
• Allow the dough to rest for 30 minutes and then perform a set of stretch and folds. Repeat this step.
• Bulk ferment overnight, about 8-10 hours.
• Shape your loves as in the video.
• Proof your dough covered in the fridge for 2-24 hours
• Bake in a Dutch oven at 480F for 30 minutes.

Tips:
• When portioning the dough for the ears and tail, cut about one inch of the dough for the tail and simply divide what is remaining for the ears.
• Use 8” bata

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Save this for your Easter breakfast🐣☀️ The dough is a made of 340g bread flour and 60g wholegrain wheat flour, with 80% hydration, 20% sourdough starter and ~2,2% salt. I shaped my sourdough as usual , placed it in the banneton and let it cold proof in the fridge overnight. Shaping this bunny at 80% hydration was a sticky mess, so lowering the hydration could make things easier🫶 @hanneerl

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