Mini Sourdough Loaves — Well Made by Kiley (2024)

Ingredients You Need:

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

• Bread flour

• Whole wheat flour

• Water

• Salt

• Levain (fed sourdough starter)

• Cinnamon

• Raisins

Sample Sourdough Bread Schedule:

Day 1: Evening Starter Feeding (2 days before baking)

1. Feed the Starter:

   • Take your sourdough starter out of the fridge and discard some of it, if needed.

   • Feed the starter with equal parts flour and water by weight (e.g., 50g flour and 50g water).

   • Mix well until incorporated, cover loosely, and let it sit at room temperature overnight (about 8-12 hours) to ferment and become active.

Day 2: Dough Preparation (1 day before baking)

1. Autolyse:

   • In the morning, about 1 hour before you plan to start mixing the dough, mix the flour and water in the recipe (excluding the levain and salt) in a large bowl.

   • Cover the bowl and let it rest for 1 hour at room temperature.

2. Mixing:

   • After the autolyse period, add the levain (140g) to the autolysed flour and water mixture.

   • Mix until the levain is fully incorporated into the dough.

   • Cover the bowl and let it rest for 30 minutes at room temperature.

3. Adding Salt and Mixing:

   • Sprinkle salt evenly over the dough.

   • Mix the salt into the dough thoroughly, ensuring even distribution (35 minutes). You can use your hands or a dough scraper to incorporate the salt.

   • Cover the bowl and let it rest for 30 minutes at room temperature.

4. Bulk Fermentation:

   • Perform one stretch and fold 30 minutes after adding the salt. Cover the bowl and let rest for 30 minutes at room temperature.

   • Then perform 3 rounds of coil folds, set apart by 45 minutes in between each to strengthen the dough.

   • Cover the dough and let it rest at room temperature until the end of bulk fermentation. This typically takes around 5-8 hours total, depending on room temperature and the activity of your starter.

5. Shaping:

   • Once the dough has noticeably increased in volume (doubled in size) and feels airy and slightly puffy, it's ready to shape. Gently shape each mini loaf into a batard shape (more detailed shaping instructions in the recipe below), being careful not to deflate it too much.

6. Cold Fermentation:

   • Place the shaped dough in a baguette pan or small bowls lined with a floured cloth. Cover with a kitchen towel or loosely with plastic wrap.

   • Transfer the dough to the refrigerator and let it cold ferment overnight.

Day 3: Baking

1. Preheat Oven:

   • About 1 hour before baking, preheat your oven to the desired temperature (450°F/232°C) with a Dutch oven or baking stone inside.

2. Baking:

   • Once the mini loaves have finished cold fermenting, carefully invert them (3 at a time) onto a piece of parchment paper. Place the other 3 mini loaves into the fridge until the first batch is baked off.

   • Score the dough with a sharp knife or lame to allow for expansion during baking.

   • Transfer the 3 mini loaves to the Dutch oven or baking stone. Bake with the lid on for the first 20 minutes to trap steam, then reduce the temperature to 400°F/204°C. Remove the lid and continue baking for another 15-18 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

3. Cooling:

   • Once baked, remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.

Tips for making Mini Sourdough Loaves:

1. Healthy and Active Sourdough Starter: Ensure your sourdough starter is healthy, active, and bubbly before using it in your recipe. A lively starter will provide the necessary leavening for your mini loaves and impart delicious flavor.

2. Room Temperature Ingredients: Use room temperature ingredients, including the sourdough starter, water, and any other wet ingredients. This helps with proper fermentation and ensures a consistent rise.

3. Autolyse: Consider incorporating an autolyse step, which involves mixing the flour and water and allowing it to rest for 30 minutes before adding the sourdough starter and salt. This helps improve gluten development and hydration in the dough.

4. Bulk Fermentation: Allow the dough to undergo bulk fermentation at room temperature for several hours or until it has doubled in size. This step is crucial for developing flavor and structure in your mini loaves.

5. Shaping the Loaves: Once the dough has completed bulk fermentation, gently shape it into mini loaves. You can divide the dough into equal portions and shape them into rounds or elongated shapes, depending on your preference.

6. Proofing: Place the shaped mini loaves on a lightly floured surface (I use a baguette pan lined with a kitchen towel, and dusted with flour) or in proofing baskets and allow them to proof for a final rise. This step helps the loaves develop a light and airy texture.

7. Scoring: If desired, use a sharp knife or bread lame to score the tops of the mini loaves before baking. Scoring helps control the expansion of the dough during baking and creates an attractive pattern on the crust.

8. Baking: Preheat your oven to the specified temperature and bake the mini sourdough loaves until they are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on the size of your loaves and your oven.

9. Cooling and Storage: Once baked, transfer the mini sourdough loaves to a wire rack to cool completely before slicing and serving. Store any leftovers in an airtight container at room temperature for up to several days or freeze them for longer storage.

10. Experiment and Enjoy: Don't be afraid to experiment with different flours, hydration levels, and shaping techniques to find the perfect recipe for your mini sourdough loaves. And most importantly, enjoy the process and savor the delicious results!