Mini Sourdough Pumpkin-Shaped Brie Bites

These adorable pumpkin-shaped bites combine the goodness of sourdough with creamy Brie cheese for a delightful appetizer. Perfect for gatherings or festive occasions, they are not only delicious but also visually appealing!

Servings: 8-10

Prep Time: 30 minutes (plus fermentation time)

Cook Time: 25 minutes

Total Time: 24 hours (including overnight refrigeration)

Ingredients:

200g active sourdough starter
300g warm filtered water
10g salt
500g bread flour
150g Brie cheese, cut into small cubes

To make them pumpkin-shaped:

Butcher's twine (cut into pieces)
Olive oil (for dipping twine/preventing sticking to the bread)
Cinnamon sticks (cut into small pieces for the stem)

Instructions:

Mix Dough:
- In a bowl, combine the sourdough starter with warm water until dissolved. Stir in the salt.
Add Flour:
- Gradually add the bread flour, mixing until a shaggy dough forms.
Rest:
- Cover the dough and let it rest for 30 minutes to 1 hour.
Stretch and Fold:
- Perform 3-4 sets of stretch and folds every 30 minutes for 2 hours.
Bulk Ferment:
- Refrigerate overnight for 12-24 hours, or let rise at room temperature for 4-6 hours until doubled in size.
Shape Bites:
- Divide the dough into 50-90g pieces. Place a cube of Brie in each piece and seal into balls.
Tie with Twine:
- Use oiled twine to tie each ball, creating pumpkin ridges while leaving room for expansion.
Second Rise:
- Allow the bites to rise for 1-2 hours.
Preheat Oven:
- Preheat your oven to 450°F (232°C). If using, preheat a Dutch oven as well.
Bake:
- Bake for 20-25 minutes until golden. If using a Dutch oven, bake for 15 minutes with the lid on, then 10 minutes uncovered.
Cool and Decorate:
- Let cool, remove twine, and add a cinnamon stick as the stem.

Additional Tips:

Flavor Variations: Experiment with different cheeses, add herbs or jam to the dough for extra flavor.
Common Mistakes: Ensure your sourdough starter is active & at it's peak for the best rise.