Mini Sourdough Loaves
Mini sourdough loaves are small versions of traditional artisan sourdough bread. They have the same crispy crust and soft, airy interior, but they bake faster and are easier to serve. Because of their smaller size, they are perfect for sharing, gifting, or testing different flavors in one batch.
Each mini loaf usually weighs about 300 g and bakes in around 30–35 minutes, making them a great choice for home bakers who want fresh sourdough without baking a large loaf.
Ingredients
- Active sourdough starter (levain)
- Bread flour
- Whole wheat flour
- Water
- Salt
Optional Mix-Ins
- Cheese
- Herbs
- Nuts
- Dried fruit
- Chocolate chips
Step 1: Prepare the Levain
Mix the active sourdough starter, flour, and water in a bowl.
Cover the bowl and place it in a warm spot for 10–12 hours, or until the mixture becomes bubbly and doubles in size.
This active levain will help the dough rise and develop flavor.
Step 2: Mix the Dough
In a large bowl, combine water and the prepared levain.
Add bread flour and whole wheat flour and mix until a rough dough forms.
Cover the bowl and let the dough rest for 30 minutes.
After resting, add salt and mix well until everything is fully incorporated.
Step 3: Strengthen the Dough
Use the stretch and fold method to build strength in the dough.
- Lightly wet your hands.
- Pull one side of the dough upward and fold it over the center.
- Turn the bowl and repeat the process from each side.
Repeat these folds every 30 minutes for about 1.5–2 hours.
During this stage you can also add cheese, herbs, nuts, or dried fruit if desired.
Step 4: Bulk Fermentation
After completing the folds, let the dough rest in a warm place until it rises about 30–40% and small bubbles appear on the surface.
This stage helps develop flavor and structure.
Step 5: Divide the Dough
Place the dough onto a work surface and divide it into three equal pieces.
Each piece should weigh about 300 g.
Shape each piece into a loose round ball and let them rest for 30 minutes.
Step 6: Shape the Mini Loaves
You can shape the dough in two ways:
Round Boules:
Fold the edges toward the center and tighten the dough into a round shape.
Mini Loaf Shape:
Flatten the dough into a rectangle and roll it into a small loaf.
Place the shaped dough in a small bowl, banneton, or mini loaf pan.
Step 7: Cold Fermentation
Cover the dough and place it in the refrigerator for 12–20 hours.
This slow fermentation improves the flavor and texture of the bread.
If baking the same day, let the dough rise at room temperature for 2–3 hours instead.
Step 8: Bake the Bread
Preheat the oven to 450°F (230°C).
Score the top of each loaf with a sharp knife or blade.
Bake the loaves for 30–35 minutes, or until golden brown.
Allow the bread to cool on a wire rack before slicing.
Storage
Store the bread in a sealed bag at room temperature for 1–2 days.
For longer storage, freeze the loaves or slices for up to 2 months.
