Mini Sourdough Loaf Recipe with a soft crumb

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour often costs less.

sourdough starter

💰Cheaper: store-bought sourdough

Store-bought sourdough is often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive alternative to butter.

Mix 75 g of sourdough starter with 175 g of warm filtered water until there are no big chunks of starter left.

Add 250 g of unbleached flour and 5 g of salt to the mixture and stir until there are no more pockets of flour.

Let the mixture sit for 1 hour before performing the first stretch and fold.

Perform a slap and fold technique on the dough until it becomes smooth, then cover and let it sit for another 30 minutes.

After 30 minutes, perform the second stretch and fold, observing that the dough is getting fluffy with air bubbles.

Let the dough sit for another 30 minutes before doing the last set of stretch and folds, folding the dough into itself gently.

Let the dough sit on the counter for a few hours to complete bulk fermentation.

Gently shape the dough without laminating it to preserve the gas bubbles, using push and pull motions.

Flour a wood pulp baneton and perform a single caddy clasp for final shaping, pinching the dough to create tension.

Let the shaped dough ferment in the refrigerator overnight.

Prepare a piece of unbleached parchment paper and place the dough on it, then score the top of the dough.

Preheat a Dutch oven to 450°F (232°C) and bake the dough with the lid on for 30 minutes and then with the lid off for an additional 10 minutes.

Check the dough after baking; it should be golden brown and have a beautiful crumb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens