sourdough mini loaf

Preparation Time:

• Active Time: 30 minutes

• Proofing Time: 8 to 12 hours (overnight preferred)

• Baking Time: 30–35 minutes

• Total Time: ~13 hours (with overnight fermentation)

Difficulty Level: Intermediate
Yields: 2 mini loaves (approx. 300g each)

Introduction

There’s something magical about baking your own bread, and this Sourdough Mini Loaf recipe is perfect for those who want to try their hand at artisan baking without the overwhelming bulk of a full-sized sourdough. These mini loaves are crusty on the outside, chewy on the inside, and have the unmistakable tang that only wild yeast can deliver.

Whether you’re a seasoned baker or just getting started with sourdough, these small loaves are perfect for experimentation and sharing. They also freeze well, making them a smart meal prep option.

Ingredients

For the Leaven:

• 25g active sourdough starter (fed 6–8 hours prior)

• 50g all-purpose flour (unbleached)

• 50g filtered water (room temperature)

For the Dough:

• 350g bread flour (or a 50/50 mix of bread and whole wheat flour)

• 250g water (filtered)

• 75g leaven (from above)

• 8g fine sea salt

Tools Needed

• Kitchen scale (for accuracy)

• Mixing bowl

• Dough scraper

• Banneton or small bowl with towel for proofing

• Dutch oven or loaf pans

• Lame or sharp knife for scoring

• Proofing basket or bowl

• Oven-safe pan for steaming (optional if not using Dutch oven)

Step-by-Step Instructions

Step 1: Make the Leaven (Night Before or Early Morning)

In a small bowl, mix 25g of active starter with 50g of flour and 50g of water. Stir until combined. Cover and let sit at room temperature for 6–8 hours or until bubbly and doubled in size.

Tip: You’ll know your leaven is ready when it floats in water and smells slightly tangy but not sour.

Step 2: Mix the Dough (Autolyse)

In a large mixing bowl, combine 350g flour and 250g water. Mix until no dry flour remains. The dough will be shaggy. Cover the bowl and let it rest for 45 minutes to 1 hour. This resting phase is called autolyse, allowing the flour to hydrate and gluten to start forming naturally.

Step 3: Add Leaven and Salt

Add 75g of your prepared leaven and 8g of salt to the dough. Incorporate using a “pinch and fold” method or stretch and fold in the bowl until everything is well-mixed and slightly elastic. Let rest for 30 minutes.

Step 4: Bulk Fermentation with Stretch and Folds

Over the next 4–5 hours, perform a series of stretch and folds every 30 minutes.

How to Stretch and Fold:

1. Grab one side of the dough, stretch it up, and fold it over the rest.

2. Turn the bowl 90 degrees and repeat until you’ve gone full circle.

3. Let it rest covered between folds.

By the end of the bulk fermentation, the dough should be smooth, elastic, and airy with visible bubbles.

Step 5: Preshape and Rest

Transfer the dough onto a lightly floured surface. Divide it into two equal portions (approx. 300g each). Preshape into small rounds using a dough scraper and let them rest for 20 minutes, uncovered.

Step 6: Final Shaping

Shape each dough round into a tight boule or oblong mini loaf. Place each into a well-floured banneton or towel-lined bowl seam-side up. Cover with a damp towel or plastic wrap.

Step 7: Cold Fermentation (Optional but Recommended)

Refrigerate the loaves for 8–12 hours for flavor development and easier scoring. This also helps develop a more blistered crust.

Step 8: Preheat Oven

Preheat your oven to 475°F (245°C) at least 30 minutes before baking. If using a Dutch oven, place it inside the oven while preheating.

Step 9: Score and Bake

Carefully transfer the chilled dough onto parchment paper or a floured peel. Score the top using a lame or sharp blade.

Bake Method 1 – Dutch Oven:

• Place one mini loaf inside the hot Dutch oven.

• Cover and bake for 20 minutes.

• Uncover and bake for an additional 10–15 minutes until deep golden brown.

Bake Method 2 – Open Bake with Steam:

• Place both mini loaves on a baking tray.

• Add a pan with hot water on the bottom rack.

• Bake for 30–35 minutes or until the crust is dark and crisp.

Step 10: Cool and Serve

Let the mini loaves cool on a wire rack for at least 1 hour before slicing. Cutting too soon will result in a gummy texture inside.

Serving Suggestions

These sourdough mini loaves are wonderfully versatile:

• Serve sliced with butter, jam, or olive oil.

• Toast and top with avocado or a poached egg.

• Use for mini sandwiches or grilled cheese.

• Pair with soups and stews for dipping.

Storage Instructions

• Room Temperature: Store in a paper bag or bread box for up to 2 days.

• Freezer: Wrap tightly in plastic and freeze for up to 1 month. To thaw, leave at room temperature or warm in an oven at 300°F for 10 minutes.

Tips for Success

• Hydration Control: Use filtered water to avoid chlorine, which can kill natural yeast.

• Temperature: Dough ferments faster in warmer environments. If your kitchen is cold, extend fermentation time.

• Scoring: Cold dough is easier to score cleanly for an attractive “ear” on the loaf.

• Practice Patience: Great sourdough takes time. Don’t rush bulk fermentation — wait for those bubbles and soft elasticity.

Nutrition Information (Per Mini Loaf, Approx. 300g)

Note: Nutrition may vary depending on flour type and fermentation time.

Recipe Variations

• Whole Wheat Mini Loaf: Replace up to 50% of the bread flour with whole wheat for a nuttier flavor.

• Seeded Crust: Roll the shaped dough in sesame or flax seeds before proofing.

• Herb-Infused: Mix in chopped rosemary or thyme during the first mixing stage for a savory twist.

Final Thoughts

This Sourdough Mini Loaf recipe is an excellent entry point into the world of wild yeast baking. With a modest time commitment and no commercial yeast, you’ll create something deeply satisfying — a rustic bread that’s packed with flavor, texture, and nutrition.

Mini loaves are ideal for small households, gifting, or freezing, making them as practical as they are delicious. Once you get the hang of the stretch-and-fold rhythm and fermentation, sourdough baking becomes second nature.