When it comes to bread-baking, nothing compares to a freshly-baked, crusty sourdough mini loaf. Sourdough breads are incredibly simple to make with the help of just a few key ingredients. Let’s get started and discuss the basics of making a sourdough mini loaf that will become a favorite in your home.
1. This recipe is perfect for experimenting with new flours on a smaller scale.
A sourdough mini loaf is the perfect recipe for experimenting with new flours. If you’re like me and like to play around with fresh milled flour blends then I think you’ll love this recipe. You can tweak your flour amounts without using a large amount of flour each time you bake an “experimental” loaf. This recipe is designed to create a small-scale loaf, which is ideal for not just testing out different flours but also flavor add-ins and other ingredients to help spice up your bread loaves. With this sourdough mini loaf recipe, you can play around with with different flour ratios until you find your perfect combo. I think you’ll enjoy this recipe as much as I do!
2. This recipe is easy to prepare and needs minimal ingredients.
This sourdough mini loaf recipe is easy to prepare and requires minimal ingredients, making it an ideal option for those of us with busy lifestyles. The simple combo of ingredients creates a flavorful and fluffy loaf that the whole family will enjoy. If you live alone or just need bread for a few people at dinner time this is just the recipe for you! I’ll give you the basics and you can take it from there. Tip: I keep a sourdough journal and whenever an idea pops in my head I jot it down. For example, I want to try rosemary and dried fruit loaf soon. I think that will be delicious and different!
I do suggest you get a kitchen scale if you don’t already have one. It is important to weigh out your bread baking ingredients by weight as listed in the recipe below.
3. Sourdough mini loaves are perfect for gift giving or to enjoy with family and friends.
Sourdough mini loaves are the perfect addition to any mealtime gathering. These cute little mini loaves are made with simple, natural ingredients, and that unmistakable tangy flavor that cannot be matched. If you need the perfect gift for friends/family, or want to add a special touch to a dinner party, make this mini loaf. It’s sure to be a hit!
Are you ready to start baking sourdough bread with a recipe that makes the process quicker and is easier on the wallet? If so, this sourdough mini loaf recipe is an easy and delicious place to start.
Sourdough Mini Loaf Recipe
- 50g of active bubbly sourdough starter
- 6g salt
- 200g water (non-chlorinated)
- 275g of flour*
*Flour– This is where I like to experiment and make my own blends. The mini loaf pictured on this page was made with a flour blend that totaled the 275g listed in the recipe but I used 250g of 00 Pizza flour and 25g of fresh milled hard white wheat flour. Keep in mind that the more fresh milled flour you include the denser the bread will be.
Yields: This recipe yields a sourdough mini loaf of bread that weighs just under one pound or about ~450g. Serves 1-2 people.
- In a large bowl mix starter, water and salt and whisk together then stir in flour(s) until everything is combined. Cover and let sit 15 mins.
- Start folding the dough from the outer edges into the center pulling up as you go. Do this 6-7 times working your way around the dough. Cover and set aside for 30 mins.
- Repeat the folds again and cover and set aside. You can repeat this process every 30 mins over 3-4 hours if you’d like. I’ve had great results doing only two series of folds, too.
- Take dough out of bowl and loosely shape it into a ball. Place it into a banneton bread basket or a bowl with a tea towel in it. Cover and let it bulk ferment overnight in the fridge or at room temperature. This will depend on the weather and ambient room temp. At 70ºF or lower I leave mine on the kitchen counter. If it is warmer than that I would put it in the fridge. I like to leave it for about 12 hours at this step.
- Next morning turn out the dough and shape it again by tucking under the dough several times. Return the dough to a well floured bowl or banneton basket.
- Preheat your oven with the dutch oven inside to 450º F (230º C) for 30-45 mins.
- Score your loaf with a sharp knife or lame tool.
- Remove dutch oven from the hot oven and place dough with parchment paper inside. Optional: Spritz the top of the loaf with some water (6-8 sprays). Place the lid back on and bake with the lid on for 30 mins. After 30 mins, remove the lid and bake for another 10 mins with the lid off. The bread is ready when it is golden brown and the internal temperature registers about 210°F (98°C).
- Let the bread cool completely before cutting otherwise it can affect the texture of the inside. If your dough is gummy you know you didn’t wait long enough to cut it!