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–+ servings
sourdough mini loaves for gift giving at Christmas

Sourdough Mini Loaf Recipe

Jamie Saechao
This sourdough mini loaf recipe is perfect for gift giving! This easy and simple recipe will give you four sourdough bread boules - perfect for gifting at Christmas or as centerpieces for Thanksgiving dinner!
5 from 2 votes
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Prep Time 1 hour
Cook Time 29 minutes
Bulk Fermentation 10 hours
Total Time 11 hours 29 minutes
Course Appetizer
Cuisine American
Servings 4 loaves
Calories 465 kcal

Equipment

Ingredients
  

  • 350 grams water
  • 60 grams sourdough starter
  • 500 grams bread flour
  • 12 grams salt

Instructions
 

  • Combine the water and sourdough starter in a large bowl and whisk well. Add the flour and salt and mix with a dough whisk or spatula, then cover and wait 30 minutes.
    350 grams water, 60 grams sourdough starter, 500 grams bread flour, 12 grams salt
  • Stretch+ folds: Grab one quarter of the dough, stretch it up, and fold it back down over itself. Rotate the dough and repeat this motion on all four sides of the dough. Repeat stretching and folding the dough on all four sides until the dough tightens, then cover and let dough rest 20 minutes.
    Repeat these stretch and folds 2-3 times, 20-30 minutes apart.
  • Allow the dough to bulk ferment for 8-10 hours, depending on the temperature of your home. In warmer temperatures, the dough will ferment faster. (See notes on bulk ferment times).
  • Dump the dough onto a lightly floured work surface. Fold each side of the dough inwards to form a ball. Flip the dough over and slowly spin it towards you to create tension on the surface. Place the dough in the fridge for 30-60 minutes.
    Place the dough in the fridge for 30-60 minutes.
  • Place the mini Dutch ovens into the oven and let them warm up at 425 degrees F for 20-30 minutes.
    Remove the dough from the fridge and divide into 4 equal portions. If you are adding inclusions like mini chocolate chips, add them here.
  • Shape each portion into a ball using the same methods as above, then sprinkle the top with rice flour and score the dough with a sharp razor or lame.
    Bake each loaf for 25 minutes with the lid on. Remove the lid and bake for an additional 15-20 minutes or until the crust is golden brown.
  • Let the bread cool for 1-2 hours, then assemble in bakery boxes and enjoy!

Notes

  • Bulk fermentation is done when the dough has nearly doubled in size, pulls away easily from the side of the bowl, has a few bubbles on top of the dough and is slightly domed on top.
  • All purpose flour may be substituted if needed. 
  • Add inclusions like mini chocolate chips when shaping the final mini loaves. 

Nutrition

Calories: 465kcalCarbohydrates: 94gProtein: 15gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1170mgPotassium: 125mgFiber: 3gSugar: 0.4gVitamin A: 3IUCalcium: 22mgIron: 1mg
Keyword bread, sourdough,
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