Mini Sourdough Loaves Easy Small Batch Bread Recipe
Crusty outside tender inside These mini sourdough loaves bake faster than a full boule and are perfect for small households soups gifting and meal prep.
Equipment
- Digital Kitchen Scale
- Mixing bowl
- Bench scraper
- 4 mini bannetons or small bowls with towels
- Baking steel/stone or baking sheet (or mini Dutch ovens)
- Parchment paper
- Bread lame or sharp knife
- Cooling rack
Ingredients
– 100 g active sourdough starter (fed 4–6 hours prior)
– 300 g lukewarm water (about 80°F / 26°C)
– 400 g bread flour
– 50 g whole wheat flour
– 8 g fine sea salt (about 1½ tsp)
Optional add-ins (choose up to 80–100 g total):
– 40 g shredded sharp cheddar + 1 jalapeño, finely chopped
– 40 g chopped walnuts + 30 g dried cranberries
– 30 g dark chocolate chips + 1 Tbsp cocoa powder
– 1 Tbsp sesame or pumpkin seeds for coating
Instructions
Activate StarterFeed your sourdough starter 4–6 hours before mixing. It’s ready when doubled and bubbly (a spoonful floats in water).
Mix Dough In a bowl, whisk 100 g starter into 300 g water until dispersed. Add 400 g bread flour and 50 g whole wheat flour; mix until no dry spots remain. Cover and rest 30–45 minutes (autolyse).
Add Salt & Begin Bulk Sprinkle 8 g salt over the dough. Pinch and fold to incorporate. Bulk ferment 4–5 hours at 75–78°F (24–26°C), performing 3–4 sets of stretch-and-folds every 30 minutes in the first 2 hours.
Optional Add-ins During the last fold, gently laminate or fold in any add-ins (keep total under ~20–25% of dough weight).
Divide & Pre-shape Turn dough onto a lightly floured surface. Divide into 4 equal pieces (about 200–220 g each). Pre-shape into loose rounds; rest 15 minutes, uncovered.
Final Shape Tighten each round by dragging toward you to build surface tension. Place seam-side up in floured mini bannetons or towel-lined bowls.
Cold Proof Cover and refrigerate 8–12 hours (overnight) for deeper flavor and easier scoring.
Preheat & Steam Prep Place a baking steel/stone or sheet in the oven; preheat to 450°F (230°C) for 30 minutes. Add a small pan to the lower rack for steam.
Score & Bake Invert loaves onto parchment, score tops (simple “X” works great). Slide onto the hot surface. Add 1 cup hot water to the steam pan. Bake 20–25 minutes until deep golden with crisp crust.
Cool Transfer to a cooling rack and cool at least 1 hour before slicing for best crumb.
Notes
– If dough feels stiff (cocoa/whole wheat can tighten), add 10–20 g warm water.
– For a thinner crust, brush warm loaves with a little butter or olive oil.
– Freeze: wrap tightly; up to 2 months. Reheat at 350°F (175°C) for 8–10 minutes.
– No Dutch oven? Create steam with a pan of hot water for the first 10 minutes.
– Alt text ideas for images: “mini sourdough loaves cooling on rack,” “shaping mini sourdough loaves by hand,” “crumb shot mini sourdough loaf.”
– For a thinner crust, brush warm loaves with a little butter or olive oil.
– Freeze: wrap tightly; up to 2 months. Reheat at 350°F (175°C) for 8–10 minutes.
– No Dutch oven? Create steam with a pan of hot water for the first 10 minutes.
– Alt text ideas for images: “mini sourdough loaves cooling on rack,” “shaping mini sourdough loaves by hand,” “crumb shot mini sourdough loaf.”