sourdough boule

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!

Use your Stand Mixer to make delicious sourdough!  It&#039;s a more accessible and streamlined process!  This recipe makes a 1.5 pound boule shaped loaf.  Sourdough bread is known for its tangy flavor, chewy texture, and crisp, crackly crust. It is a naturally leavened bread, which in its  purest form, uses a starter of wild yeast and good bacteria rather than commercial yeast.  Beginners: Don&#039;t panic that the recipe/instructions seem long, once you make it a couple times you won&#039;t even need the recipe.  Make sure to check out my detailed YouTube video that goes through the whole process step-by-step.  Linked in Article https://youtu.be/zZgulH5HwtI?si=_DwkgWYzDzeBuYRp

Stand Mixer Sourdough Bread

active sourdough starter

bread flour,

rice flour

Place stand mixer bowl on digital scale, set to grams and tare to zero.  Measure 275 grams water.  (room temperature water if possible).  Tare to zero again and measure 100 grams of active sourdough starter. Use your flat or flex edge beater to mix water and starter together.

Remove your mixer bowl and place back on digital scale.  Tare to zero and add 450 grams bread flour and 10 grams salt.  Put bowl back on stand mixer and mix with flat or flex edge beater until combined into a shaggy mass.

Mix: (Takes about 5 min.)

Set timer for 30 min. to allow dough to rest, relax and absorb the water.

Autolyse: (30 min. hands-off time)

Switch from flat/flex edge beater to dough hook.  Knead on speed 2 for 10 minutes.

Knead: (10 min. hands-off time)

Scrape dough out of bowl - either onto counter or in shallow container you plan to bulk ferment in.  If dough is very sticky, use dampened hands and scraper.

Scrape under the edge of the dough on one side.

Use hand and scraper to stretch dough upwards.

Fold the stretched part over the dough mound.

Repeat the process on all sides of the dough mound.  I usually perform 6 stretch and folds.

-Allow dough to rest 30 minutes - loosely covered

Repeat the same stretch and fold process. (6 more stretch and folds going around the dough mound.

If dough is not already in straight sided bulk fermentation container, place it there now.  Cover container loosely with lid or a kitchen towel.  Find place to bulk ferment that keeps a constant temperature around 72 - 80 degrees F.

2 Sets Stretch &amp; Fold: (5 min. active time, 30 min. hands-off time)

Find place to bulk ferment that keeps a constant temperature around 72 - 80 degrees F.  See notes below for suggestions.

Mark the level of the dough in the container with a rubber band, tape etc.  So later you can tell when it has doubled in size.

Allow to bulk ferment (rise) for 4-8 hours.  Time will depend upon warmth of space, dough temperature etc.  Mine usually takes 5-6 hours to double in size and get all jiggly &amp; bubbly.

Bulk Fermentation or Rising: (4-8 hours hands-off time)

You will know your dough has bulk fermented long enough when it is doubled in size, is not too sticky when you touch the top of it, jiggly when gently shaken and full of bubbles.

Use scaper to turn dough out onto clean counter. Use dough scraper to scrape under edge of dough to do about 4-6 stretch and folds.  Use dough scraper to turn entire dough mound over - seam side down onto counter.

Allow to rest 15 minutes.

Preform: (2 min. active time, 15 min. hands-off time)

Sprinkle counter with a little bit of bread or AP flour.

Use dough scraper to turn dough onto flour seam side down.

Use your fingers to gently, very slightly flatten and stretch dough. (about 10&quot; across)

Use dough scraper to fold the bottom third of dough over.  Press gently to adhere together.

Next, use dough scraper to fold in left and right side of dough, pressing gently to adhere.  (it&#39;s kind of like swaddling a baby.)

Now, use dough scraper to fold downwards from the two upper corners, pressing gently to adhere.

Now &quot;Stitch&quot; the dough by pulling in and adhering from 2-3 places on each side to make more of a longer, narrower loaf shape.

Starting on the far side of the loaf, gently roll dough toward you using thumbs to press/fold dough.

Now you need to tuck the left and right sides under the roll.  Use your hands to cup under loaf while turning in circle to form ball shape and tighten the loaf.

Use both hands to drag loaf across counter surface to further tighten and create surface tension.  Rotate loaf and repeat dragging action.

Sprinkle cold-proofing basket/container with rice flour.  Turn formed loaf, seam side up into basket.  Loosely cover with kitchen towelhours.

Form Loaf: (5 min. active time)

Refrigerate dough in basket for 12-48 hours.

Cold Fermentation: (12-48 hours hands-off time)

Place empty dutch oven (with lid) in oven.  A baking sheet on the rack below it.  Preheat oven  - 1 hour at 475 degrees F.

While oven is preheating - cut a round of parchment about 10&quot; in diameter - with &quot;handles&quot; on the side.  You will use this to help lower/lift bread out of dutch oven.

When oven has preheated for an hour.  Remove loaf from refrigerator.

Turn out of basket onto parchment, carefully with seam side down.

Use lame or kitchen scissors to cut a slit across the loaf.  Should be about 1/4 inch deep.

Using really good oven gloves/mitts, carefully remove hot dutch oven from oven, close oven door, carefully remove hot lid, lower in cold loaf, return lid and place in oven. (I leave the parchment round in the dutch oven)

Lower temperature to 450 degrees F. and bake covered for 20 minutes.  Carefully remove lid and continue baking 10 minutes. (still at 450).  Then, turn down to 425, insert probe thermometer (if you have one) and bake another 10-15 minutes until nicely browned or thermometer temp. reaches 212 degrees F.

Top 2 sourdough boule recipes from across the web

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Small Batch Sourdough Bread

Stand Mixer Sourdough Bread

Top 2 sourdough boule recipes from across the web

The most viewed sourdough boule recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Batch Sourdough Bread

Stand Mixer Sourdough Bread

The most viewed sourdough boule recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine