Small Sourdough Bread Recipe

Small sourdough bread loaf cut in half, showing the crumb inside.

Meet your new go-to recipe: the Small Sourdough Bread! Perfect for small families or those craving fresh bread in the form of small loaves that are big on taste!

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Prep Time 20

Cook Time 40

Additional Time 11

Total Time 12

Servings 10 slices

Calories 79

Equipment

1 kitchen scale or measuring cups and spoons
1 Mixing bowl
1 banneton basket or a bowl to use for proofing
1 dutch oven or a loaf pan
1 tea towel
1 bread mat or parchment paper
1 razor blade or sharp knife
1 Dough scraper optional
1 Cooling rack optional

Ingredients

200 grams all-purpose flour
133 grams water
67 grams sourdough starter active
4 grams salt

Instructions

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. Expect the dough to be very sticky, which is normal at this stage.
Autolyse phase: Let the mixture rest for at least 30 minutes. This allows the flour to fully absorb the liquid, known as the autolyse process.
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. The more sets, the better, but 3 will suffice.
Bulk ferment time: The duration of the bulk ferment depends on your kitchen's temperature. Typically, with a slightly larger amount of starter (like in this recipe), it lasts about 6 to 9 hours at room temperature. Make sure to cover your dough with something airtight (a wet kitchen towel, plastic wrap, or a plastic bag), 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.
Second Rise: Place the dough in a tea towel-lined banneton basket, seam side up. Cover it airtightly and let it rise again for about 2-3 hours at room temperature or overnight in the fridge.
Score: Make 2 slashes across the top of the dough with a sharp knife or a razor blade.
Bake the bread: Place the dough on parchment paper or a bread mat, score it, then transfer it to a preheated dutch oven. Bake at 460°F (238°C) for 23 minutes, remove the lid, and continue at 440°F (227°C) for another 8 minutes for a golden brown finish. Cool on a wire rack to avoid a soggy bottom.

Video

Notes

use your bench scraper whenever you have a hard time handling the dough! It's great for moving the dough around, for shaping the dough, and also for cleaning your work surface after you are done!
if the dough is too sticky, wet your hands before handling it. This makes shaping easier and helps you achieve that perfect loaf without the dough sticking to your fingers.
let the bread rise for a sufficient amount of time, especially during the second rise in the proofing basket. This is key to a well-structured loaf with good volume. Although some recipes instruct for just 30 minutes or 1 hour of the second rise, try to go longer as this was never enough for my loaves!
after transferring the dough to a work surface, let it rest for about 10 minutes. This brief dough rest helps to relax the gluten bonds and makes for easier shaping, making the dough more elastic.
for an impressive oven spring, throw an ice cube or a splash of water into the Dutch oven right before baking. The steam created is essential for a well-risen, crusty loaf

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