small batch sourdough

Small batch sourdough bread is airy and chewy with a crisp crust and a mild flavour. It takes less than 15 minutes of actual prep and requires no kneading.

Small Batch Sourdough Bread

sourdough starter

all-purpose flour (2 cups)

whole wheat flour (1/4 cup)

water

salt

If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 6 hours or until doubled in size.

Take out a spoonful of new starter and drop it into a glass of room-temperature water. If it floats, the starter is ready. If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

Prepare the Starter (6 hours rise time):

In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. The technique is called autolyse.

Add salt and fold into the dough for a few seconds to combine. Salt slows down yeast growth in the fermentation process, so it is recommended to incorporate it after allowing the dough to rise for an hour first.

Prepare the Dough (1 hour rise time):

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.

Stretch and fold the dough again, cover, and let dough rest for another 30 minutes. Repeat this step one final time -- stretch and fold the dough, cover, and let it rest for 30 minutes, until it almost doubles in size. It takes about 2.5 hours total rise time from the start for the first rise to happen (bulk fermentation).

Stretch and Fold the Dough (1 hour 30 minutes rise time):

Transfer dough to a floured surface and sprinkle dough with a little flour. Shape the dough into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold all four sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Line a medium-sized bowl (approximately 6x6-inches in diameter) with a clean dishcloth. Generously flour the dishcloth so that the dough doesn't stick to the dishcloth. Place the ball of dough top side down into the lined bowl. Cover the bowl with a lid or another towel so that the dough won’t lose moisture and dry out.

Let the dough rest it at room temperature for approximately 3 to 3.5 hours (OR transfer the bowl into the refrigerator and let the dough rest overnight for 8 to 12 hrs).

Shape the Dough (3 hours final proofing time):

Remove the bowl from the refrigerator and place it upside down onto the centre of a 9x9-inch piece of parchment paper.

Use a razor blade to score the dough to allow it to expand during baking. You can get creative with your design.

Place the dough together with parchment paper back into the same medium size bowl and cover with a towel until the oven is preheated. 

Score the Dough:

Place a small oven-safe cooking pot (6x6-inches) with a metal lid into the oven and preheat to 450° F.

Take out the parchment paper and dough from the bowl and gently place them both into the preheated pot. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue to bake the bread uncovered in the oven for another 20-25 more minutes. (Longer bake time will yield crustier bread).

Remove the bread from the pot, and take off the parchment paper. Allow the bread to cool down completely on a cooling rack for one hour.  To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's are done. 

Bake the Sourdough Bread:

I just ordered a Lodge Cast Iron Combo Cooker after seeing it recommended by accomplished bread bakers. It’s a perfect size for a smaller loaf.  It’s 2 pieces: a skillet and small-sized Dutch oven. The skillet can be used on top of the Dutch oven as a lid, or on the bottom with the Dutch oven acting as a bread cloche.

I have four different starters that I am trying with your recipe. The first one was made with pineapple and is absolutely awesome: we called the starter Psych or Shawn and Gus; respectively. And I got a decent result for the first time trial of baking a starter bread. It never rose in the fridge : (.....but looked like your after baking and was very, very close to what it should have been. My question is; does the age of the starter increase its sourness? Or do I need to continue feeding for another week to develop that flavor? Thanks so much for allowing me not waste more good KAP by cooking a smaller loaf!!

I’m so happy right now! Most successful sourdough to date. I just removed it from the oven and it’s crackling and looks beautiful. I was previously using a different recipe that called for KA bread flour (and have 30lbs of bread flour to use up now). The texture of this dough was different from what I’m used to during the folds. I planned on leaving it out of the fridge for the 3 hour rise but couldn’t stay awake after hour 1, transitioned to fridge and then forgot about it for 18 hours *facepalm*. This was also my first time using a banneton instead of a mixing bowl for proofing. Between the recipe, the banneton, and oiling my lame, this was also my best scoring experience. Every other time the dough was too wet and the lame dragged. I used the only Dutch oven I have at the moment, 7qt, and it came out beautifully shaped and nice &amp; high. Again, I am so happy right now and I can not wait to try this loaf. Thank you for the recipe!!

Thank you, thank you, thank you!  Best sourdough bread I have ever made!
I make small loaves since I am the only one who eats it.  Cutting down full-sized recipes didn't really do it.  Your recipe came out perfect!

Soft, airy, artisan small batch sourdough ciabatta bread is light and fluffy inside with perfect air holes and a crunchy, crackly crust. Delicious and easy.

Small Batch Sourdough Ciabatta Bread

sourdough starter (approximately 1/4 cup)

water, at room temperature (1 cup)

salt (1 teaspoon)

300 grams all-purpose flour (2 + 1/2 cups)

In a large mixing bowl, whisk to combine sourdough starter, water, and salt until the starter dissolves.

Add flour and mix well to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. Resting helps build gluten strength naturally.

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold over all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes. 

Stretch and fold the dough again, cover, and let dough rest until it almost doubles in size. It takes about 4 to 6 hours for the dough to double in size, depending on the room temperature (but it can take up to 8 hours if the room temperature is very cold). Since ciabatta dough is extremely wet and sticky with over 80% hydration, a couple sets of stretching and folding plus resting will be sufficient to build gluten strength, which results in chewy and tasty ciabatta bread.

Prepare the Dough (first rise):

Transfer the dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into an approximate 8x12-inch rectangle by gently pulling the dough from underneath. The dough should be soft and pliable. Be careful not to press down on the dough because the air holes trapped inside might get squeezed out.

Gently roll the dough into a log and press the edges to seal. Sprinkle some flour if the dough gets too sticky at any point. Cut the rolled dough in half using a bench scraper and place them a few inches apart on a well-floured surface. Sprinkle flour over the dough to prevent it from sticking, and cover with cling wrap.

Let the dough rest for about 1 hour until puffy (second rise). The dough should be filled with air bubbles inside.

Shape the Dough (second rise):

Carefully slide each dough onto a parchment-lined baking sheet pan with a bench scraper. Sprinkle flour to help with handling it and slowly stretch the ends a bit to shape the dough into approximately 12-inch loaves. Set aside.

Fill a deep baking pan with water and place it at the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking sheet pan in and spray some water with a spray bottle over the dough immediately. Bake for 20 minutes until the crust turns golden brown.

Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when done.

Bake the Ciabatta Bread:

We have been making sourdough so much lately so I'm excited to try this ciabatta variation!

I am SO EXCITED TO TRY THIS! OMG! My 7 year old and I are scrolling through the photos drooling right now lol. Thank you for the recipe and all the tips! xoxo

Great sourdough ciabatta recipe! I'm making them for the 3rd time. The first 2 times my oven was not working and I used my Air Fryer, they were excellent. Can't wait to see how they cook in my oven.

Simple Easy Recipe yields delicious results; perfect for sub sandwiches!

Artisan green olive sourdough bread is airy and chewy, has a signature crispy crust, and is loaded with tangy green olives for a Mediterranean flair.

Artisan Green Olive Sourdough Bread

grams sourdough starter

300 grams all-purpose flour (2 cups)

grams whole wheat flour (1/4 cup)

220 grams water

grams salt

green olives,

If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 6 hours or until doubled in size.

In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for one hour. The technique is called autolyse.

Fold in the olives and stretch and fold the dough again, cover, and let dough rest for another 30 minutes. Repeat this step one final time -- stretch and fold the dough, cover, and let it rest for 30 minutes, until it almost doubles in size. It takes about 2.5 hours total rise time from the start for the first rise to happen (bulk fermentation).

Let the dough rest at room temperature for approximately 3 to 3.5 hours (OR transfer the bowl into the refrigerator and let the dough rest overnight for 8 to 12 hrs).

After 30 minutes, remove the lid and continue to bake the bread uncovered in the oven for another 20 more minutes.

Easy and perfect and I love trying it at Home.  Homemade is the best options too.

My sourdough starter is just a few days from being done so I was looking for recipes. This bread is exactly what I was looking for, will be great on sandwiches.

I’ve made this twice so far with kalamata olives since I always have those around. It’s delicious! I didn’t catch it was “small batch” until I made the dough but found the amount easy to manage. I may double the recipe next time.

I made it!! It came out awesome nice big air pockets! Delicious!
I put it in the fridge overnight to rise and baked it in the morning, 30 minutes covered and 20 minutes uncovered just like the instructions, can’t wait to make it again with maybe black olives or rosemary n garlic!

Top 3 small batch sourdough recipes from across the web

The most viewed small batch sourdough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Small Batch Sourdough Bread

Small Batch Sourdough Ciabatta Brea...

Artisan Green Olive Sourdough Bread

Top 3 small batch sourdough recipes from across the web

The most viewed small batch sourdough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Batch Sourdough Bread

Small Batch Sourdough Ciabatta Brea...

Artisan Green Olive Sourdough Bread

The most viewed small batch sourdough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine