Small Batch Sourdough Bread Recipe
This small batch sourdough bread is perfect for those who want the delicious flavor and texture of artisan bread without leftovers. Made with just four ingredients, this recipe is simple, rewarding, and ideal for all levels of sourdough bakers.
Servings: 8 servings
Calories: 166Calories
Ingredients
- 250 g unbleached bread flour
- 180 g Water lukewarm
- 5 g Salt
- 60 g Active Sourdough Starter bubbly and doubled in size
Optional Mix-ins: Cheese, seeds, nuts, or spices
Instructions
Prepare Your Sourdough Starter
- Feed Starter- Discard all but 20g of your sourdough starter. Feed it a ratio of 1:2:2 (starter:flour:water). For example: 20g starter, 40g flour, 40g water.
- Let the starter sit at room temperature for 4-8 hours until it doubles in size and is bubbly. Perform the float test to ensure it’s ready.
Make the Dough
- In a large bowl, combine the water and sourdough starter and mix until combines. Add the flour and salt, stirring until a shaggy dough forms.250 g unbleached bread flour, 180 g Water, 5 g Salt, 60 g Active Sourdough Starter
- Cover the bowl with a damp towel and let it rest for 45-60 minutes.
Stretch and fold, and Coil folds
- Perform 3 sets of stretch and folds every 30 minutes over 1.5 hours. The dough will become smoother and less sticky as you work it.
- Follow with 3 sets of coil folds, every 30 minutes for another 1.5 hours. Cover the dough between sets.
Bulk Rise:
- After the final set of coil folds, allow the dough to bulk ferment at room temperature. This should take about 3–4 hours, or until the dough has doubled in size. The dough should feel airy, with bubbles slightly visible on the surface as well as on the bottom of your glass bowl.
Shape the Dough:
- Turn the dough onto a lightly floured surface, fold the edges into the center, and flip to create a loose ball. Rest for 10-15 minutes.
Final Shape:
- After the pre-shaping rest, gently turn the dough onto a lightly floured surface. Handle it carefully to retain the air bubbles developed during fermentation.
- Using your hands or a bench scraper, gently pat and stretch the dough into a rough rectangle. Aim for an even thickness without pressing too hard.
- Take the top edge of the rectangle and fold it down toward the center, pressing lightly to seal the edge. Then, take the bottom edge and fold it upward to overlap the first fold, creating a tri-fold, similar to folding a letter.
- Rotate the dough so the long side is facing you. Begin rolling the dough from the top edge downward, tucking it tightly as you go to create surface tension. As you roll, use the heel of your hands to gently seal the edge with each tuck, ensuring the dough holds its structure.
- To form a boule, place the dough seam-side down. Cup your hands around the dough and roll it gently toward you while applying light pressure, moving your hands in a C-shape motion. Rotate the dough slightly and repeat to create a smooth, round shape with tension on the surface.
- Place the shaped boule seam-side down into a floured proofing basket or a bowl lined with a floured kitchen towel.
- Pinch and press the edges together tightly to seal the seam, creating additional surface tension on the dough. Cover with the towel overhang or plastic wrap and place in the fridge overnight.
Bake the Bread
- Place a Dutch oven in the cold oven and preheat to 475°F for a minimum of 30 minutes but preferably for an hour.
- Remove the dough from the fridge and place it on parchment paper. Dust it with rice flour then, use a sharp knife or bread lame to score the top.
Bake:
- Place the dough into the preheated Dutch oven. Cover and bake for 25 minutes.
- Remove the lid, reduce the heat to 425°F, and bake for another 10-15 minutes until golden brown or until the internal temperature reads 205F-210F.
- Transfer to a wire rack and cool for at least 1 hour before slicing.
Notes
Tips for Success
• Use a digital scale for precise measurements.
• Monitor room temperature: Warmer rooms speed up fermentation; colder rooms slow it down.
• Cold-proofing enhances flavor and texture, so don't skip the overnight chilling!
• Use a mix of all-purpose and rice flour to prevent sticking in the proofing basket. Optional Add-ins • Cheese: Add during shaping for melty pockets of flavor.
• Nuts/Seeds: Incorporate toasted pecans, walnuts, or sesame seeds.
• Spices: Try cinnamon or chili powder for a twist. Keep in mind that cinnamon is an anti-fungal which will slow down the rise of your bread. Storage • Short-Term: Store in a paper bag at room temperature for up to 3 days.
• Long-Term: Slice, wrap, and freeze. Toast before serving for best results.
• Monitor room temperature: Warmer rooms speed up fermentation; colder rooms slow it down.
• Cold-proofing enhances flavor and texture, so don't skip the overnight chilling!
• Use a mix of all-purpose and rice flour to prevent sticking in the proofing basket. Optional Add-ins • Cheese: Add during shaping for melty pockets of flavor.
• Nuts/Seeds: Incorporate toasted pecans, walnuts, or sesame seeds.
• Spices: Try cinnamon or chili powder for a twist. Keep in mind that cinnamon is an anti-fungal which will slow down the rise of your bread. Storage • Short-Term: Store in a paper bag at room temperature for up to 3 days.
• Long-Term: Slice, wrap, and freeze. Toast before serving for best results.
Nutrition
Calories: 166Calories | Carbohydrates: 35g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 244mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.1g | Calcium: 7mg | Iron: 2mg