Who says you can’t enjoy the rich taste of artisan sourdough bread in a smaller, more manageable size? Meet your new go-to: the Small Sourdough Bread.
Perfect for small families or those craving fresh bread daily, this recipe packs all the flavor and texture you love in a delightful mini loaf.
– all-purpose flour – water – sourdough starter – salt
Start mixing: In a large bowl, combine water, salt, and sourdough starter. Mix thoroughly to ensure the starter is well dispersed in the water.
Add Flour: Introduce the flour to the bowl and mix. Autolyse phase: Let the mixture rest for at least 30 minutes.
Begin bulk fermentation: After autolyse, the bulk fermentation starts. For the first two hours, perform 3 to 6 sets of stretch and folds or coil folds every 20 to 40 minutes.
Bulk ferment time: The duration of the bulk ferment depends on your kitchen’s temperature. Make sure to cover your dough with something airtight, so it doesn’t dry out!
Shape the dough: After the first rise, shape your dough into a small loaf. Begin on a lightly floured surface, stretching the dough slightly, then pinching the ends together both vertically and horizontally.