Craving fresh-baked sourdough bread but intimidated by large quantities? Look no further! This small sourdough bread recipe is perfect for home bakers of all skill levels.
Benefits of Baking Small:
Reduced Waste: No more leftover bread going stale! This recipe yields a single loaf, perfect for smaller households or those who enjoy variety in their bread choices.
Faster Baking: Smaller loaves bake quicker, allowing you to enjoy fresh bread sooner.
Easier Management: Less dough to manage means easier handling and shaping, ideal for beginner bakers.
Experience the Sourdough Satisfaction:
Despite its size, this recipe delivers all the characteristic tang and chewy texture of traditional sourdough bread. With minimal ingredients and straightforward steps, you’ll be savoring homemade goodness in no time.
If you are not sure about how to start your sour dough starter, have a look at our guide.
Small and easy sourdough bread
Ingredients
- 350 ml Water (cold or lukewarm)
- 500 g Bread flour
- 12 g Sea salt
- 100 g active sourdough starter (please see the article about sourdough starter)
Instructions
- In a large mixing bowl, combine the active sourdough starter and water. Stir until well mixed. Add the bread flour and salt, and mix until a shaggy dough forms. (you do not need to knead it)
- Fold and stretch it! Folding technique is a process of strengthening the dough's structure and make it more digestible. Here's how you do it: - After mixing and covering the dough, let the dough rest for 30 minutes. -Wet your hands and grab one side of the dough, stretching it up and over to the other side. Rotate the bowl a quarter turn and repeat the process. -Do this for each side of the dough until you've completed a full rotation of the bowl. -Cover the bowl and let it rest for another 30 minutes.
- Repeat this process 3 times and after the last fold cover the dough and let it on the kitchen counter and warmer place until the dough doubles in size.
- Turn the dough out onto a floured surface and divide into 8 small pieces. Then gently shape it into a round loaf and put on a baking paper. Optionally, you can mix a tsp honey and 3 tbsp water and mix. Dip the shaped doughs in the water and then sesame.
- Cover the shaped dough with a floured kitchen towel. Cover it and allow it to proof for 1 hours, or until it has visibly expanded.
- About before you're ready to bake, preheat your oven to 225 ℃.
- Carefully place the doughs on a tray and bake for , or until the bread has a golden-brown crust.
- Once your sourdough bread is done, remove it from the oven and let it cool on a wire rack for at least an before serving.
