Mini Sourdough Bread Loaves

Overhead view of sourdough mini bread loaves on a wire rack.

4.32 from 19 votes

Learn how to make mini sourdough bread loaves to try out multiple add-in flavor combinations or bake these mini loaves to give as a gift!

Prep Time10

Cook Time30

Proofing Time12

Total Time12 40

Course: Bread

Cuisine: American

Servings: loaves

Author: Emily Christensen

Equipment

Mini Loaf Pans

Ingredients

50 grams sourdough starter, doubled in size and bubbly ¼ cup
500 grams bread flour 3 ¾ cups
350 grams water 1 ½ cups
10 grams salt ½ Tablespoon
Optional: mix-in ingredients

Instructions

Mix together active starter, water, flour, and salt until a shaggy dough is formed.
50 grams sourdough starter, doubled in size and bubbly, 500 grams bread flour, 350 grams water, 10 grams salt
After 30 minutes get your hand damp and then perform a set of stretch and folds. Cover and let rest. You now have 2 options: if you will be home and have time, add in 1 or 2 more sets of stretch & folds every 30 minutes or leave the dough to sit on the counter for the remainder of the time. Adding additional stretch & folds does help the loaf to rise more in the oven but both options make delicious bread.
Let the dough sit covered on the counter overnight between 68-72℉ for about 10-14 hours or until the dough is about 75% risen but not completely doubled. You’ll know it is ready when the dough is aerated with bubbles showing on the sides and the bottom of the dough, and it jiggles when you shake the bowl. If the dough isn’t ready, let it sit in a warm spot and wait until you see these signs before moving on to the next step.
Grease 3 mini loaf pans (about 5.5 x 3 in) and then dump the dough onto an unfloured surface and cut it into three equal parts.
Take one-third of the dough and gently spread it into a chubby rectangle. If you are adding mix-ins you can add them at this point to the dough. Gently pull the bottom of the dough up on top of itself, about ⅓ of the way, and then pull the other side of the dough up on top of both layers (folding it like a letter for an envelope). Add an additional layer of your add-ins on top of the folded dough. Then starting from one side roll the dough on top of itself into an oblong shape. With your hands cupped pull the rolled up dough towards your body to smooth out the surface. Using a bench scraper or your hands, gently lift the dough and add to the lightly greased mini loaf pan.
Repeat step 5 for all three parts of the dough to create three mini loaves.
Cover the mini loaf pans and add to the fridge for the final proof. Let the dough sit ideally for at least 8 hours up to 48 hours. The fridge slows down fermentation which allows the dough to sit for a longer time. The longer the dough sits, the more sour it will taste.
When you are ready to bake, preheat the oven to 450°F. Remove the pans from the fridge and score the top of the dough with your bread lame or sharp knife. When the oven is preheated, add the pans to the oven and on the rack below, add a small pan with about 10-12 ice cubes on it and a cup of water. Bake for 15 minutes. Remove the pan with water and decrease the temperature to 425°F. Bake for an additional 15 minutes.
Once baked, remove the bread from the pan immediately and let cool on a cooling rack.

Notes

For best results I recommend using the gram measurements instead of cups, as it will be much more accurate.

If you would like to make 4 mini loaves you can use my same day sourdough bread recipe instead.

Nutrition