These adorable mini sourdough loaves are baked in a standard muffin tin, giving each loaf a crispy golden crust with a soft, chewy interior. They’re perfect for dinner rolls, mini sandwiches, soup, or meal prep.
Yield: 12 mini loaves
Prep Time: 30 minutes (plus fermentation)
Cook Time: 25–30 minutes
Ingredients
For the Dough
- 500g (4 cups) bread flour
- 350g (1½ cups) water, room temperature
- 100g active sourdough starter (fed and bubbly)
- 10g (2 teaspoons) fine sea salt
- 1 tablespoon olive oil (optional, for a softer crumb)
For the Pan
- 1 tablespoon butter or olive oil
- Flour or cornmeal for dusting
Optional Toppings
- Sesame seeds
- Everything bagel seasoning
- Poppy seeds
- Rolled oats
- Fresh rosemary
- Flaky sea salt
Instructions
Step 1: Mix the Dough
In a large bowl, combine the sourdough starter and water until mostly dissolved.
Add the bread flour and mix until no dry flour remains.
Cover and let rest for 30 minutes (autolyse).
Step 2: Add Salt
Sprinkle the salt over the dough.
Add the olive oil if using.
Mix thoroughly until the salt is fully incorporated.
Step 3: Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 4–6 hours.
During the first 2 hours, perform 4 sets of stretch and folds, spaced about 30 minutes apart.
The dough should become smooth, airy, and increase by about 50%.
Step 4: Cold Ferment (Optional but Recommended)
Cover tightly and refrigerate the dough for 8–12 hours.
This develops deeper sourdough flavor and makes shaping easier.
Step 5: Prepare the Muffin Tin
Grease a 12-cup muffin tin generously with butter or olive oil.
Lightly dust with flour or cornmeal to prevent sticking.
Step 6: Divide the Dough
Turn the dough onto a lightly floured surface.
Divide into 12 equal pieces (about 75–80g each).
Shape each piece into a smooth, tight ball by tucking the edges underneath.
Step 7: Final Proof
Place one dough ball into each muffin cup.
Cover loosely with a towel or plastic wrap.
Allow to rise for 1½–3 hours, until puffy and nearly doubled.
Step 8: Preheat the Oven
Preheat the oven to 425°F (220°C).
Place an empty baking tray on the bottom rack.
Just before baking, pour 1 cup of hot water into the tray to create steam.
Step 9: Score and Top
Lightly dust each loaf with flour.
Using a sharp blade or bread lame, score a shallow slash across the top.
Sprinkle with your favorite toppings if desired.
Step 10: Bake
Bake for 20 minutes.
Remove the steam tray.
Continue baking for 5–10 minutes, until the loaves are deep golden brown and the internal temperature reaches about 205°F (96°C).
Step 11: Cool
Remove the mini loaves from the muffin tin immediately.
Transfer to a wire rack and cool for at least 20 minutes before slicing.
Serving Ideas
- Serve warm with butter and honey.
- Make mini grilled cheese sandwiches.
- Fill with chicken salad or egg salad.
- Pair with soups, stews, or chili.
- Use for breakfast sandwiches.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months. Thaw at room temperature and warm in a 350°F (175°C) oven for 8–10 minutes before serving.
Tips for Success
- Use an active, bubbly sourdough starter that doubles within 4–6 hours after feeding.
- Bread flour provides the best rise and chewy texture.
- Grease the muffin tin well to prevent sticking.
- Steam during the first part of baking helps create a crisp, glossy crust.
- For extra-crusty loaves, cool completely on a wire rack before storing.
