Small Loaf Sourdough

This small-batch sourdough loaf is the perfect sourdough recipe for beginners and sourdough enthusiasts alike. This easy-to-follow guide will ensure the best sourdough possible!

4.62 from 31 votes

Prep Time 20

Cook Time 45

Inactive Time 5

Total Time 6 5

Ingredients

feed the starter:

50 g sourdough starter
50 g unbleached all purpose flour
50 g filtered water

Sourdough:

60 g active bubbly, fed sourdough starter
220 g filtered water
330 g unbleached all purpose flour or bread flour
8 g salt

Instructions

Feed the starter:

8-10 hours before baking, feed your starter. Use 50g starter, 50g water, and 50g flour. Stir it all together and set it aside to rise.
Once the starter has risen to double its size and is full of bubbles, it's ready to use.

Start the dough:

Combine 60g fed and active starter with 220g unchlorinated water, then add 330 g unbleached all purpose or bread flour.
Stir until completely combined.
Cover the bowl with plastic wrap and a clean kitchen towel. Set the dough aside to rest for 1 hour.

Add the salt:

After the dough has rested for 1 hour, sprinkle 8g salt around the top of the loaf.
Using damp hands, knead the salt into the dough for approximately 10 folds.
Recover the bowl with plastic wrap and a clean kitchen towel.
Set aside for 30 minutes.

Stretch And Fold:

With wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 4 times.
Recover the bowl, and set it aside for 30 minutes.
Repeat the stretch and fold process at least once more for a total of 3 sets of stretch and folds over about an hour and a half's time.

Final rise:

On the last stretch and fold, form the dough into boule. Place it seam side up in a banneton or banneton alternative, or seam side down on a square of parchment paper and using the parchment paper as a sling, pick up and place the boule in a bowl approximately the same size as your baking dish. Re-cover the bowl with plastic wrap and the kitchen towel and set it aside to rise.
The final rise is done when the dough has at least doubled in size and looks less dense and airier.

Bake:

Place your cast iron dutch oven into the oven and pre-heat both together to 450f.
Once the oven has reached temperature, uncover the bread, and if using a banneton turn it over onto a parchment paper square and score it with a sharp knife or razor blade, if using the bowl method simply score the top of the loaf.
CAREFULLY pick up the parchment paper sling and lower the bread into the heated dutch oven.
Recover the pot and return it to the oven for 30 minutes at 450f.
After 30 minutes of baking, uncover the dutch oven and bake the sourdough until a deep caramel brown, about 15 minutes, this may vary depending on your oven.

Notes

Batch:

This small batch sourdough bakes a 1 1/2 lb loaf.

Storage:

If you've got leftover sourdough, you've got serious willpower!

Your boule can be kept cut side down on a cutting board for up to 18 hours before the crust becomes too crisp. After 18 hours, I recommend transferring it to a bread bag.

Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.