Mini Sourdough Loaves

Mini sourdough loaves are small versions of classic artisan sourdough bread. They have the same crispy crust and soft, airy inside, but they bake faster and are easier to share. Because they are smaller, they are perfect for gifting, serving at gatherings, or trying different flavors in one batch.

These mini loaves usually weigh about 300 g each and bake in around 30–35 minutes, making them a great option for home bakers who want fresh sourdough without baking a large loaf.

Ingredients

• Active sourdough starter (or levain)

• Bread flour

• Whole wheat flour

• Water

• Salt

Optional mix-ins:

• Cheese

• Herbs

• Nuts

• Dried fruit

• Chocolate chips

Step 1: Prepare the Levain

Mix active sourdough starter with flour and water in a bowl.
Cover and leave it in a warm place for 10–12 hours until bubbly and doubled in size.

This active mixture 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 the dough well until everything is fully combined.

Step 3: Strengthen the Dough

Use the stretch and fold method to build strength in the dough.

• Wet your hand slightly.

• Pull one side of the dough upward and fold it over the center.

• Turn the bowl and repeat this process from each side.

Repeat these folds every 30 minutes for about 1.5–2 hours.

During this stage you can also add mix-ins like cheese, herbs, or dried fruit.

Step 4: Bulk Fermentation

After the folds are finished, let the dough rest in a warm place until it rises about 30–40% and shows small bubbles on the surface.

This stage helps develop flavor and texture.

Step 5: Divide the Dough

Place the dough onto a work surface and gently 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 to form a round shape.

Mini Loaf Shape
Flatten the dough into a rectangle and roll it into a small loaf shape.

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 flavor and texture.

If you want to bake the same day, you can 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 to control how the bread expands during baking.

Bake the loaves for 30–35 minutes until golden brown and fully cooked.

Let them 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.