Mini Sourdough Loaves
Discover the charm of easy-to-make sourdough mini loaves—perfect for sandwiches, dipping, or gifting, with no waste and endless versatility
Equipment
- Mixing bowl
- Bench scraper
- Scoring tool or sharp knife
- Food scale
- Parchment paper
- Dutch Oven
- Mini proofing baskets (or 6-7 inch bowls)
Ingredients
- 415 grams water (room temperature)
- 130 grams sourdough starter (active and bubbly)
- 13 grams salt
- 600 grams bread flour
Instructions
Mix the dough
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To your mixing bowl add the water and salt. Whisk using a fork until the salt has dissolved.
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Next, add the sourdough starter and whisk it into the mixture.
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Lastly, add the bread flour and mix until all of the flour has absorbed the water. I find using a dough scraper or your hands achieves this best. The dough will be quite shaggy and wet.
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Then, cover the mixture with plastic wrap and allow it to rest in the warmest spot in your kitchen for 30-45 minutes.
Strengthen the dough
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Once the dough has rested, come back to it and work it into a ball by folding it into itself for 3-5 minutes. Additionally, you can use the scoop and slap method where you slap the dough against the bowl repetitively.
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The dough will look smoother with some lines. It is okay if it is still a bit sticky. This will improve as time goes on.
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Once complete, cover the dough and let it rest for 30 minutes.
Stretch and fold the dough
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After the dough has rested for 30 minutes, perform your first stretch and fold.
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This is where you scoop your hand under a portion of the dough, stretch it a few inches, and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
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Once complete, cover the dough and let it rest for 30 minutes.
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Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds.
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Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has increased in volume by 50-75% (about 3-5 more hours). The dough will rise quicker due to the higher amount of starter.
Tip: to create a warmer spot for your dough, turn the oven on & then off, or place the dough in the oven with the oven light turned on.
Pre-shape the mini sourdough loaves
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Once the dough has finished its first bulk fermentation, it can be preshaped.
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Transfer the dough to a lightly floured surface and divide it in half. For precise portions, weigh the dough to ensure both loaves are evenly sized.
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To create a round shape place the bench scraper under the bottom part of the dough and use a circular motion. Do this repetitively until you get the desired shape. You can also do this motion using your hands.
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Once each dough ball is shaped into a round, cover them with a tea towel and let them rest for 15-20 minutes.
Final Shaping
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When it comes to the final shaping, you have the choice of creating a round boule or an oval batard. See above videos for demonstration.
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After shaping, position the mini loaves in lightly floured banneton baskets with the seam facing upwards (or 6-7 inch bowls).You can gently stitch or tighten the seams of the dough while in the basket.
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Now, cover the mini loaves either with a tea towel or by placing them inside a sealed 2.5-gallon bag. Then, transfer them to the refrigerator and let them rest for a minimum of 8 hours and a maximum of 18 hours.
Scoring the mini sourdough loaves
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The following morning place your dutch oven(s) in the oven and preheat it to 500 degrees F for at least 30 minutes. If only using 1 dutch oven the loaves will need to be baked back to back.
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When ready to bake, remove the mini loaves from the refrigerator and invert them on a piece of parchment paper.
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Using a bread lame or sharp razor score one slightly curved line down the middle of the dough (about 1/4 to 1/2 inch deep). Hold your tool at a 45-degree angle and start at the top of the dough going fast all the way to the bottom of the dough.
Baking the mini sourdough loaves
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Reduce the oven to 450 degrees F and place the mini loaves into each baking vessel, Bake for 20 minutes covered.
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After 20 minutes, remove the cover, reduce the temperature to 425 degrees F and bake for another 18-22 minutes (depending on how crispy you want the crust).
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Once the bread is complete, allow it to cool on a cooling rack for 1-2 hours before cutting into it.
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Mini sourdough loaves store well in a bread bag of your choice for up to 4 days on the counter.
Notes
Baker's schedule: Feed your sourdough starter the night before you mix the dough. Mix the dough in the AM (allow it increase in volume by 50-75% depending on the temperature in your home), place into the fridge overnight 8-18 hours to bake for the following day.
Bulk fermentation: The timing can vary depending on the warmth of your dough and environment. My dough was around 74 degrees F and took 6-7 hours to rise. The dough will rise quicker due to the higher amount of starter.
