Small Sourdough Loaf Recipe

Sourdough mini loaves on a wooden board with one loaf sliced in half.

4.35 from 20 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 Time6

Total Time6 40

Course: Bread

Cuisine: American

Servings: loaves

Author: Emily Christensen

Equipment

Mini Loaf Pans

Ingredients

Feed sourdough starter

50 grams active sourdough starter ¼ cup
50 grams warm water ¼ cup
50 grams all-purpose or bread flour ⅓ cup

Dough

150 grams sourdough starter, doubled in size and bubbly ⅔ cup
500 grams bread flour 3 ¾ cups
350 grams water 1 ½ cups
10 grams salt ½ Tablespoon
Optional: mix-in ingredients

Instructions

Feed your sourdough starter: About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio (50 grams sourdough starter: 50 grams flour: 50 grams water). Cover and let it rest at 77–80°F (25-27°C) until bubbly and doubled in size. If you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going.
50 grams active sourdough starter, 50 grams warm water, 50 grams all-purpose or bread flour
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (15 grams active sourdough starter, 75 grams flour, 75 grams water) the night before and leave it covered for about 10 hours at 70-72℉. (21-22°C)
Mix ingredients: With a danish dough whisk, hands, or large spoon mix together active starter, water, and salt in a container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover with a lid or dinner plate so the dough doesn’t dry out and let sit for 30 minutes in a a warm spot. For a similar timeline as listed below keep the dough temperature at 75°F (24°C).
150 grams sourdough starter, doubled in size and bubbly, 500 grams bread flour, 350 grams water, 10 grams salt
Stretch and fold: Perform a set of stretch and folds every 30 minutes. It is ok if it is not exact but try to get 3 sets in with a break in between each set. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time. If you are adding mix-ins you can add them during the first stretch and fold.
The goal is to get the dough to pass the “windowpane test”. To perform the windowpane test gently spread a piece of the dough between your pointer fingers and thumbs. You want it thin enough to see light through without it tearing. This tells you the gluten is developed. If it is not passing windowpane after 3 set of stretch and folds I recommend adding a 4th set.
First rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 50%. If it does not show these signs, continue to let the dough rise, to finish bulk fermentation.
At a dough temperature of 75°F (24°C) my dough is ready in 4 hours from the time it is mixed.
Shape the dough: This is the step where you will divide the dough into mini loaves, and incorporate your add-ins. Shaping the dough is important to create a taut outer skin to create tension and help the dough hold its shape while baking.
How to shape the mini loaves:
1. Dump the dough onto an unfloured surface and cut it into four equal parts.
2. 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.
3. 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).
4. 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.
5. With your hands cupped pull the rolled up dough towards your body to smooth out the surface.
6. Using a bench scraper or your hands, gently lift the dough and add to the lightly greased mini loaf pan.
Repeat steps 2-6 for all three parts of the dough to create four mini loaves.
Second proof:
Same Day Option- Leave the dough on the counter for 1–3 hours. The exact timing will vary depending on the temperature of your kitchen and the strength of your starter. To check if it’s ready, use the poke test: lightly flour your finger and gently press into the dough. If the indentation slowly fills back in, it’s ready to bake. If it springs back immediately, it needs more time. If the indentation doesn’t fill back in at all, it’s overproofed and should be baked right away.
Overnight Option- Place the dough in the fridge overnight for 8-12 hours. Bake directly from the fridge.
Bake: When you are ready to bake, preheat the oven to 450°F (232°C). 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 and bake for 15 minutes.
After 15 minutes, remove the pan with water, decrease the temperature to 425°F (218°C), and then bake for an additional 15 minutes or until the internal temperature is 205°F (96°C).
Once baked, remove the bread from the pan immediately and let cool on a cooling rack. When cooled, cut with a bread knife and enjoy!

Notes

This recipe uses an open baking method. You will place a sheet pan with ice on the rack underneath the bread in the oven for the first part of the baking. This is done because the ice adds steam, which helps the crust stay soft at the high heat and allows the loaf to fully rise.
If you have a gas stove you will have to experiment a little as gas stoves vent the steam quicker than electric ovens. If you have a gas stove and it doesn’t work baking these, you can place 1 or 2 mini loaf pans at a time, depending on the size, in your Dutch oven instead.
Use a kitchen scale to measure the ingredients rather than measuring with cups and spoons. This will yield more accurate results. Plus, as a bonus, you will have fewer dishes to clean afterward!
I recommend using a straight-edge container so you can visually see how much the dough has risen. A 2-quart container is big enough for 1 loaf. If you are doubling the recipe, use a 4-quart container.
Keep your dough at a temperature around 75°F (24°C) to match the timeline listed. Use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm.

This recipe was updated on 10/12/26 to change from my overnight sourdough bread recipe to my same-day sourdough recipe. The amount of sourdough starter was increased from 50 grams to 150 grams, and the temperature the dough rises at was increased for a faster rise time. This recipe now makes 4 sourdough bread mini loaves instead of 3.

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