Why You’ll Love This Recipe
I enjoy this recipe because it delivers all the qualities of traditional sourdough in a smaller, more manageable size. I only need a few simple ingredients, and the natural fermentation develops incredible flavor. I also appreciate that the loaf is ideal for sandwiches, toast, or serving alongside soups and salads. The smaller size makes it easier to fit into my baking schedule and reduces waste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 150 grams active sourdough starter
- 250 grams bread flour
- 170 grams water, room temperature
- 5 grams salt
directions
- I combine the active sourdough starter, water, and bread flour in a mixing bowl until a shaggy dough forms.
- I cover the bowl and let the dough rest for 30 minutes.
- I add the salt and mix until fully incorporated.
- I perform a series of stretch-and-folds every 30 minutes over the next 2 hours to strengthen the dough.
- I cover the dough and allow it to bulk ferment until it becomes puffy and increases in size, usually 4–6 hours depending on room temperature.
- I gently shape the dough into a round loaf and place it seam-side up in a lightly floured proofing basket or bowl lined with a towel.
- I let the dough proof for 1–2 hours at room temperature or refrigerate it overnight for enhanced flavor.
- I preheat the oven to 450°F (230°C) with a small Dutch oven or baking vessel inside.
- I carefully transfer the dough onto parchment paper and score the top with a sharp blade.
- I place the dough into the hot Dutch oven, cover it, and bake for 20 minutes.
- I remove the lid and continue baking for 10–15 minutes until the crust is deep golden brown.
- I cool the bread completely on a wire rack before slicing.
Servings and timing
- Servings: 6–8 slices
- Prep Time: 20 minutes
- Bulk Fermentation: 4–6 hours
- Proofing Time: 1–2 hours
- Bake Time: 30–35 minutes
- Total Time: Approximately 6–9 hours (plus optional overnight refrigeration)
Variations
- I add fresh herbs such as rosemary or thyme for extra flavor.
- I mix in shredded cheddar cheese for a savory loaf.
- I incorporate seeds like sesame, sunflower, or flax for added texture.
- I use a portion of whole wheat flour to create a heartier bread.
- I add roasted garlic for a rich and aromatic variation.
storage/reheating
I store the cooled bread in a paper bag, bread box, or loosely wrapped at room temperature for up to 3 days. For longer storage, I slice and freeze the loaf for up to 3 months. When I want to enjoy it again, I thaw slices at room temperature and toast them, or I warm the loaf in a 350°F (175°C) oven for 5–10 minutes to refresh the crust.
FAQs
Can I use all-purpose flour instead of bread flour?
I can use all-purpose flour, but I find that bread flour produces a chewier texture and better structure because of its higher protein content.
How do I know if my sourdough starter is ready to use?
I look for a starter that has doubled in size, appears bubbly, and passes the float test by floating in water.
Why is my sourdough bread dense?
I usually find that under-fermentation, an inactive starter, or insufficient gluten development can result in a dense loaf.
Can I refrigerate the dough overnight?
I often refrigerate the shaped dough overnight because it improves flavor and makes scoring easier before baking.
Do I need a Dutch oven to make this bread?
I prefer using a Dutch oven because it traps steam and helps create a crisp crust, but I can also use another oven-safe covered baking vessel.
Conclusion
I love this Small Batch Sourdough Bread because it offers all the flavor, texture, and satisfaction of traditional sourdough in a conveniently smaller loaf. The simple ingredients, natural fermentation, and crisp golden crust make it a rewarding baking project. Whether I enjoy it fresh with butter, toasted for breakfast, or served with a meal, this small batch sourdough bread is always worth the effort.
PrintSmall Batch Sourdough Bread
This small batch sourdough bread delivers a crisp crust, airy crumb, and classic tangy flavor in a compact loaf. Perfect for small households, it offers all the benefits of traditional sourdough without excess leftovers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours
- Yield: 6–8 slices
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 150 grams active sourdough starter
- 250 grams bread flour
- 170 grams water, room temperature
- 5 grams salt
Instructions
- Combine the active sourdough starter, water, and bread flour in a mixing bowl until a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes.
- Add the salt and mix until fully incorporated.
- Perform stretch-and-folds every 30 minutes over the next 2 hours to strengthen the dough.
- Cover and allow the dough to bulk ferment until puffy and increased in size, about 4–6 hours depending on room temperature.
- Gently shape the dough into a round loaf and place it seam-side up in a lightly floured proofing basket or towel-lined bowl.
- Proof for 1–2 hours at room temperature or refrigerate overnight for enhanced flavor.
- Preheat the oven to 450°F (230°C) with a small Dutch oven or covered baking vessel inside.
- Transfer the dough onto parchment paper and score the top with a sharp blade.
- Place the dough into the hot Dutch oven, cover, and bake for 20 minutes.
- Remove the lid and bake for an additional 10–15 minutes until deep golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Use a bubbly, active sourdough starter that has recently doubled in size.
- Refrigerating the shaped dough overnight enhances flavor and makes scoring easier.
- Add herbs, cheese, seeds, or roasted garlic for flavor variations.
- Store at room temperature for up to 3 days or freeze sliced bread for up to 3 months.
- Refresh the crust by warming the loaf in a 350°F (175°C) oven for 5–10 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 0 g
- Sodium: 190 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
