These Sourdough Loaftinis are small, rustic sourdough breads baked in a muffin tin. They have a golden, slightly crisp crust and a soft, chewy, airy center. They’re perfect for breakfast, sandwiches, or serving warm with butter.
🧾 Ingredients
- 100 g active sourdough starter
- 325 g lukewarm water
- 500 g bread flour
- 10 g fine sea salt
- 1 teaspoon honey or sugar, optional
- Extra flour or rice flour, for dusting
- A little olive oil or butter, for greasing the muffin tin
⏱️ Timing
Prep: 30 minutes
Bulk fermentation: 4–6 hours
Cold proof: 8–12 hours
Final proof: 1–2 hours
Bake: 20–25 minutes
Yield: 12 mini loaves
👩🍳 Step-by-Step Instructions
1. Prepare the sourdough starter
Make sure your sourdough starter is active, bubbly, and recently fed.
It should rise noticeably after feeding and have a pleasant slightly tangy smell.
For the best results, use it when it is at or near its peak.
2. Mix the water and starter
Add 325 g lukewarm water to a large mixing bowl.
Add 100 g active sourdough starter and stir well until the starter is mostly dissolved.
If using honey, add 1 teaspoon at this stage.
3. Add the flour
Add 500 g bread flour.
Mix everything together with your hand or a dough whisk until all the flour is hydrated.
You should have a rough, sticky dough with no dry patches.
Cover the bowl and let it rest for 30–45 minutes.
This resting period helps the flour absorb the water and makes the dough easier to work with.
4. Add the salt
Sprinkle 10 g salt over the dough.
Wet your hands and gently pinch, squeeze, and fold the dough until the salt is completely incorporated.
Don’t worry if the dough feels sticky.
5. Stretch and fold
Cover the dough and let it rest for about 30 minutes.
Then perform your first stretch and fold:
- Grab one side of the dough.
- Stretch it gently upward.
- Fold it over the center.
- Turn the bowl.
- Repeat on all four sides.
Repeat this process 3–4 times, every 30 minutes.
By the final fold, the dough should feel smoother, stronger, and more elastic.
6. Bulk fermentation
Cover the bowl and leave the dough at room temperature for approximately 4–6 hours, depending on your kitchen temperature.
The dough should become:
- Puffy
- Airy
- Slightly jiggly
- Noticeably larger
- Filled with small bubbles
You don’t necessarily need it to double in size.
Tip: In a warm kitchen, fermentation may happen much faster, so watch the dough rather than relying only on the clock.
7. Refrigerate the dough
Once bulk fermentation is complete, place the covered dough in the refrigerator for 30–60 minutes.
Chilled dough is easier to divide and shape.
For a stronger sourdough flavor, you can refrigerate it overnight instead.
8. Divide the dough
Turn the cold dough onto a lightly floured work surface.
Divide it into 12 equal pieces.
For evenly sized Loaftinis, aim for approximately 75–80 g per piece, depending on your exact dough weight.
9. Shape the mini loaves
Take one piece of dough and gently flatten it.
Pull the edges toward the center, then turn it over.
Using your cupped hands, gently roll the dough against the work surface to create a smooth, tight ball.
Repeat with all 12 pieces.
Avoid adding too much flour because you need enough friction to create surface tension.
10. Prepare the muffin tin
Lightly grease a 12-cup muffin tin with butter or olive oil.
You can also lightly dust the cups with flour.
Place one shaped dough ball into each muffin cup.
The dough should fit comfortably without being tightly packed.
11. Final proof
Cover the muffin tin loosely with plastic wrap or a clean kitchen towel.
Let the dough rise at room temperature for approximately 1–2 hours.
The mini loaves should look noticeably puffier and lighter.
A gentle finger press should slowly spring back.
12. Score the dough
Lightly dust the tops with flour.
Using a sharp bread lame or razor blade, score each loaf with a small X or cross.
Keep the cuts fairly shallow.
This allows the loaves to expand beautifully during baking.
13. Preheat the oven
About 30 minutes before baking, preheat your oven to:
450°F (230°C)
For better crust development, place a sturdy oven-safe tray on the bottom rack while the oven preheats.
14. Bake with steam
Place the muffin tin in the hot oven.
Carefully add hot water to the preheated tray to create steam, then immediately close the oven door.
Bake at 450°F (230°C) for 10 minutes.
The steam helps the dough expand and gives the crust a beautiful finish.
15. Finish baking
Carefully remove the steam tray.
Reduce the oven temperature to:
425°F (220°C)
Continue baking for another 10–15 minutes, or until the Loaftinis are golden brown and cooked through.
For a darker, crispier crust, bake for an additional 2–3 minutes.
16. Cool completely
Remove the mini loaves from the muffin tin immediately.
Place them on a wire rack and let them cool for at least 30–45 minutes.
Don’t cut them while they’re piping hot—the crumb needs time to finish setting.
🥖 What You’ll Get
Your finished Sourdough Loaftinis should have:
- Golden, lightly crisp crust
- Soft and chewy interior
- Small airy pockets
- Delicious sourdough flavor
- Beautiful rustic scoring
- Individual mini-loaf portions
💡 Best Tips
Use active starter: A weak starter will produce dense Loaftinis.
Watch fermentation: Temperature affects sourdough dramatically. Don’t force the dough to follow the clock.
Don’t over-flour: Excess flour can make the dough difficult to shape and reduce surface tension.
Bake until golden: A well-browned crust gives the best flavor.
Storage: Keep cooled Loaftinis in an airtight bag at room temperature for up to 2 days. For longer storage, freeze them in an airtight container for up to 2–3 months.
