Mini Sourdough Loaves

Have you ever wanted to make sourdough mini loaves or bake multiple sourdough loaves at once? This small batch sourdough bread recipe is for you!

Course Sourdough

Cuisine American

Keyword mini sourdough loaves, small batch sourdough bread, sourdough bread

Prep Time 1

Cook Time 35

Additional Time 18

Total Time 19 35

Servings mini loaves

Calories 448kcal

Author Lisa Bass

Ingredients

250 grams unbleached all purpose
100 grams freshly ground whole wheat
125 grams bread flour can omit and just add more to the unbleached all purpose
100 grams mature starter active and bubbly
325 grams water
10 grams salt

Instructions

Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
Combine warm water, flour, active sourdough starter and salt in a large bowl.
Mix the dough with your hands for about 5 minutes to bring the dough together.
Cover with a damp towel or plastic wrap while resting.Allow to rest for 30 minutes for the water to hydrate the flour.
Stretch And Fold: To develop the gluten and obtain a nice rise, you will want to do 6 rounds of stretching and folding. While the dough is in the bowl, grab the edge and the dough firmly and pull up, stretching it upwards and gently shaking it . Then place the dough that is in your hands into the center. Turn the bowl about a quarter turn and do this process again, and again one to two more times. This is one round.
First 3 stretch and folds – every 15 minutes. Last 3 stretch and folds – every 30 minutes.
Cover with a wet towel, lid, or plastic wrap and allow the dough to bulk-ferment (also known as bulk rise) until doubled.
Split the dough into 4 equal portions. Shape dough balls by gently spinning it toward you.
Set out 15-20 minutes uncovered. Turn over and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
Transfer the dough to 4 floured bowls with tea towels, seam side up.
Cover with plastic (I usually just use grocery bags) and proof for 12-15 hours in the refrigerator.
Preheat the oven to 500 degrees.
Place a baking dish with rolled up dish towels on the bottom rack. Or a cast iron skillet with pie weights.
Remove dough from the fridge immediately before scoring and baking.
Add parchment paper on a large cookie sheet and gently place sourdough bread bowl loafs on the pan seam side down.
Score with a razor at the top of each dough boule. Place the baking sheet in the oven.
Add boiling water to the baking dish with towels and place in the oven. Pour cold water into the cast iron skillet with pie weights, or just sprits the dough water.
Bake for 15 minutes at 500 then turn the oven down to 425 and bake for about 20 minutes.Allow to cool.

Notes

In order to get the perfect loaf with a crusty exterior, you have to create a lot of steam. For this recipe, you do not use a dutch oven since you are making multiple loaves at a time. Instead, you can place towels in a baking dish and add boiling water into the dish (be careful), add pie weights in a cast iron skillet with cold water, fill up a small baking dish with water in the oven during the preheat and first 15 minutes of baking, or just spray water into the oven with a spray bottle.

Nutrition