Mini Sourdough Bread Recipe
Sourdough bread has been cherished for its unique flavor and texture for centuries. The natural fermentation process, where wild yeast and lactic acid bacteria work together, creates a bread with a chewy crust, soft interior, and a mildly tangy taste. Making mini sourdough loaves is a great way to enjoy this classic bread in a smaller, more convenient size. Perfect for individual servings, these mini loaves can be enjoyed with various toppings or as a complement to a meal.
Ingredients
For the Sourdough Starter:
- 100g whole wheat flour
- 100g water
- 50g active sourdough starter (fed and bubbly)
For the Mini Sourdough Loaves:
- 400g bread flour
- 260g water (room temperature)
- 100g active sourdough starter
- 8g salt
Tools You’ll Need
- Mixing bowl
- Bench scraper
- Kitchen scale
- Proofing basket or a small bowl lined with a cloth
- Dutch oven or a baking stone
- Parchment paper
Step-by-Step Instructions
1. Feed Your Sourdough Starter (12-24 hours before baking): To make sure your starter is active and ready, feed it about 12-24 hours before you plan to bake. Mix 50g of starter with 100g each of water and whole wheat flour. Cover loosely and let it sit at room temperature until it becomes bubbly and doubles in size. This process ensures that the yeast and bacteria in your starter are strong enough to leaven the bread.
2. Autolyse (1 hour): In a large mixing bowl, combine the bread flour and water. Stir until there are no dry bits of flour left. Cover the bowl with a towel and let it rest for about an hour. This step, known as autolyse, allows the flour to fully hydrate, which helps develop gluten later on and improves the dough’s structure.
3. Mix the Dough (10 minutes): After the autolyse period, add the active sourdough starter to the flour and water mixture. Gently mix it with your hands or a spatula until it’s fully incorporated. Then, add the salt and mix again until it’s well distributed. The dough will feel sticky, but it will become smoother as you continue.
4. Bulk Fermentation (3-4 hours): Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature. During this bulk fermentation phase, the dough will rise as the natural yeast and bacteria do their work. To help strengthen the dough, perform a series of “stretch and fold” techniques every 30 minutes during the first 2 hours. To do this, grab the edge of the dough, stretch it up, and fold it over itself. Rotate the bowl a quarter turn and repeat until you’ve stretched and folded all sides. After the first 2 hours, let the dough rest undisturbed for the remaining time.
5. Pre-Shape the Dough (10 minutes): Once the bulk fermentation is complete, lightly flour a clean surface and turn the dough out onto it. Use a bench scraper to divide the dough into four equal portions. Gently shape each piece into a round by pulling the edges into the center and pinching them together. Let the rounds rest for 10-15 minutes under a towel.
6. Final Shaping (10 minutes): After resting, give each dough round a final shape. Flip the dough over, seam side down, and gently tighten the round by pulling it towards you while rotating it slightly. This creates surface tension, which helps the dough hold its shape during baking. Place the shaped dough rounds seam side up into a proofing basket or bowl lined with a floured cloth.
7. Proofing (2-4 hours or overnight): Cover the dough and let it proof at room temperature for 2-4 hours, or you can place it in the refrigerator for an overnight proof (8-12 hours). The dough should rise and become slightly puffy, but not double in size. The longer, slower proofing process in the fridge enhances the flavor.
8. Preheat the Oven (30 minutes): If you proofed the dough in the refrigerator, take it out about 30 minutes before baking to take off the chill. Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. This step is crucial as it ensures even heat distribution, which gives the bread a nice crust.
9. Score and Bake (20-25 minutes): Carefully transfer the dough rounds onto a piece of parchment paper. Use a sharp knife or razor blade to score the tops of the loaves. This allows steam to escape and helps control the direction in which the bread expands. Carefully place the dough into the preheated Dutch oven or onto the baking stone. Cover and bake for 20-25 minutes. For a darker, crunchier crust, remove the cover during the last 5-10 minutes of baking.
10. Cool and Enjoy: After baking, remove the mini loaves from the oven and let them cool on a wire rack. Allowing the bread to cool completely ensures the interior finishes cooking and sets the crumb structure. Once cooled, enjoy your mini sourdough loaves with butter, jam, or your favorite topping.
These mini sourdough loaves are perfect for individual servings, and the smaller size means they bake faster than a full-sized loaf. Whether you enjoy them plain, toasted, or with a spread, these loaves will bring a delightful tang and texture to your table.
