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Small Batch Sourdough Bread

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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.

Ingredients

  • 150 grams active sourdough starter
  • 250 grams bread flour
  • 170 grams water, room temperature
  • 5 grams salt

Instructions

  1. Combine the active sourdough starter, water, and bread flour in a mixing bowl until a shaggy dough forms.
  2. Cover the bowl and let the dough rest for 30 minutes.
  3. Add the salt and mix until fully incorporated.
  4. Perform stretch-and-folds every 30 minutes over the next 2 hours to strengthen the dough.
  5. Cover and allow the dough to bulk ferment until puffy and increased in size, about 4–6 hours depending on room temperature.
  6. Gently shape the dough into a round loaf and place it seam-side up in a lightly floured proofing basket or towel-lined bowl.
  7. Proof for 1–2 hours at room temperature or refrigerate overnight for enhanced flavor.
  8. Preheat the oven to 450°F (230°C) with a small Dutch oven or covered baking vessel inside.
  9. Transfer the dough onto parchment paper and score the top with a sharp blade.
  10. Place the dough into the hot Dutch oven, cover, and bake for 20 minutes.
  11. Remove the lid and bake for an additional 10–15 minutes until deep golden brown.
  12. 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

Find it online: https://thefamilycooking.com/small-batch-sourdough-bread/