This Small Batch Sourdough Bread delivers a crisp crust, airy crumb, and signature tangy flavor in a compact loaf. Perfect for small households, it provides all the satisfaction of traditional sourdough without producing excess leftovers.
Total Time:8 hours
Yield:6–8 slices
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 an active, bubbly starter that has recently doubled in size.
Overnight refrigeration 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.
