This fun sourdough recipe lets you divide one batch of dough into six mini loaves, each with a different flavor. It’s perfect for experimenting without making six full-sized loaves.
Yield: 6 mini loaves
Prep Time: 40 minutes (plus fermentation)
Bulk Fermentation: 4–6 hours
Cold Proof: 8–12 hours
Bake Time: 22–28 minutes
Ingredients
For the Dough
- 500g bread flour
- 350g warm water
- 100g active sourdough starter
- 10g fine sea salt
Flavor Add-Ins
1. Rosemary Parmesan
- 20g grated Parmesan
- 1 tbsp chopped fresh rosemary
2. Jalapeño Cheddar
- 30g shredded cheddar
- 1 finely diced jalapeño
3. Cinnamon Raisin
- 30g raisins
- 1 tbsp brown sugar
- 1 tsp cinnamon
4. Garlic Herb
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp parsley
5. Olive & Sun-Dried Tomato
- 30g chopped olives
- 20g chopped sun-dried tomatoes
6. Chocolate Chip
- 30g dark chocolate chips
- 1 tsp vanilla extract (optional)
Step 1: Feed Your Starter
Feed your sourdough starter 4–6 hours before mixing. It should be bubbly, doubled in size, and pass the float test.
Step 2: Mix the Dough
In a large bowl:
- Combine water and active starter.
- Stir until mostly dissolved.
- Add bread flour.
- Mix until no dry flour remains.
Cover and let rest for 30 minutes.
Step 3: Add Salt
Sprinkle salt over the dough.
Wet your hands and fold until fully incorporated.
Cover and rest for 30 minutes.
Step 4: Stretch and Fold
Perform 4 sets of stretch-and-folds.
Wait 30 minutes between each set.
You’ll notice the dough becoming smoother and stronger.
Step 5: Bulk Fermentation
Cover the bowl.
Let the dough ferment at room temperature for 4–6 hours, or until it has risen about 50–75%.
The dough should feel airy and slightly jiggly.
Step 6: Divide the Dough
Turn dough onto a lightly floured surface.
Divide evenly into 6 pieces (about 160g each).
Flatten each gently into a small rectangle.
Step 7: Add the Flavors
Loaf 1
Sprinkle rosemary and Parmesan over the dough.
Roll tightly.
Loaf 2
Add cheddar and jalapeño.
Fold and shape into a ball.
Loaf 3
Spread cinnamon, brown sugar, and raisins evenly.
Roll into a tight loaf.
Loaf 4
Scatter garlic, parsley, and Italian herbs.
Fold and seal well.
Loaf 5
Add chopped olives and sun-dried tomatoes.
Shape carefully so the fillings stay inside.
Loaf 6
Mix chocolate chips into the dough.
Shape gently to keep the chips evenly distributed.
Step 8: Final Shape
Shape each dough piece into a tight mini boule or oval loaf.
Place each into:
- Mini bannetons
- Small bowls lined with floured towels
- Mini loaf pans
Cover well.
Step 9: Cold Proof
Refrigerate overnight for 8–12 hours.
This develops deeper sourdough flavor and makes scoring easier.
Step 10: Preheat
Preheat oven to 475°F (245°C).
Heat a Dutch oven or baking stone for at least 30 minutes.
If using mini loaf pans, simply preheat the oven.
Step 11: Score
Remove one loaf at a time.
Dust lightly with flour.
Score with a sharp lame or razor blade.
Step 12: Bake
Bake at:
- 475°F (245°C) for 15 minutes with steam or covered.
- Reduce to 425°F (220°C).
- Bake another 8–13 minutes until golden brown.
Internal temperature should reach 205–210°F (96–99°C).
Repeat for remaining loaves if using one Dutch oven.
Step 13: Cool
Allow the loaves to cool on a wire rack for at least 45–60 minutes before slicing.
Serving Ideas
- Rosemary Parmesan: Pair with soups or pasta.
- Jalapeño Cheddar: Great for sandwiches or chili.
- Cinnamon Raisin: Toast with butter or cream cheese.
- Garlic Herb: Serve alongside Italian meals.
- Olive & Sun-Dried Tomato: Enjoy with olive oil and cheese.
- Chocolate Chip: Perfect for breakfast or dessert.
Storage
- Store at room temperature in a bread bag for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months. Wrap each mini loaf individually for easy thawing.
Baker’s Tip
Label each mini loaf with a small piece of parchment before proofing so you can easily identify the flavors after baking. This is a great way to discover your favorites and experiment with new combinations from a single batch of sourdough dough.
