Mini And Full-size Sourdough Loaves Recipe

Build starter

6–12 hours before mixing (depending on starter strength and room temp), mix 120 g active mature starter with 120 g flour and 120 g water in a clean jar. Cover loosely and leave at room temperature until bubbly and doubled (peak activity). Use when it passes the float test or is very aerated, roughly 6–8 hours at 22–24°C.

Autolyse

In a large mixing bowl, combine 600 g bread flour, 100 g whole wheat flour and 420 g water. Mix until no dry flour remains; a shaggy, hydrated mass is fine. Cover and rest 30–60 minutes. This hydrates the flour and improves gluten development.

Add levain and salt

After autolyse, add the 360 g levain (from Levain section) and 15 g salt. If using the optional 12 g oil/butter, add it now. Mix by pinching and folding until levain and salt are fully incorporated and dough feels cohesive. This takes about 3–5 minutes by hand.

Bulk fermentation with stretch-and-folds

Cover bowl and leave for bulk fermentation at room temperature (21–24°C) for about 3–4 hours total. During the first 2 hours perform 4 sets of: every 20–30 minutes lift one side of the dough and fold it over the center, rotating the bowl 90° and repeating until you have folded all around (about 4 folds per set). After the last set, leave dough untouched to finish bulk fermentation until it has risen ~25–50% and shows bubbles on the surface and sides. Timing varies with starter strength and room temp.

Divide (full loaf + minis) and preshape

Turn dough out onto a lightly floured work surface. Using a bench scraper, divide the dough into 1 large piece (approximately 510 g for a full-size loaf) and four small pieces (~140 g each) for minis. Keep remaining dough for small adjustments if weights vary. Lightly pre-shape each piece into a loose round by folding edges to the center and letting rest seam-side up for 15–20 minutes, covered with a towel.

Final shaping

After bench rest, shape each piece into tight boules or bâtards depending on desired loaf shape. For boules: cup the dough and rotate on the work surface, pulling the dough toward you to create surface tension. For bâtards: flatten into a rectangle, fold top third toward center, then bottom third up, seal seam with rolling motion. Place the full-size loaf seam-side up in a well-floured banneton or a bowl lined with a towel dusted with cornmeal; place minis in separate small bannetons or a parchment-lined loaf pan, also seam-side up. Dust tops lightly with flour.

Cold retard (recommended) or final proof at room temp

Option A — Cold retard (best flavor & schedule): Cover bannetons with plastic and refrigerate 10–16 hours. Option B — Room temperature proof: Leave at 21–24°C for 2–4 hours until dough is slightly puffy and springs back slowly when pressed (not fully springing back).

Preheat oven and prepare to bake

At least 45 minutes before baking, preheat oven to 250°C (480°F) with a baking stone or heavy sheet on the middle rack and a steam vessel (cast iron pan or empty tray) on the bottom rack. If using a Dutch oven for the full loaf, preheat it as well (lid on). For minis, a sheet pan or small Dutch ovens work. Score a second piece of parchment for transfer if desired.

Score and load

Remove the cold-retarded bannetons from the fridge (or bring proofed loaves). Quickly invert each loaf onto parchment (or directly into a preheated Dutch oven). Using a razor or lame, score the loaf with 1–3 decisive cuts about 3–5 mm deep to control oven spring. Transfer to the hot stone or place in preheated Dutch ovens. For multiple minis, bake two at a time if oven space limits consistent steam/exposure.

Steam and bake

For stone baking: add 250 ml hot water to the steam vessel and close oven quickly. Bake at 250°C (480°F) for 12 minutes with steam, then reduce temperature to 230°C (450°F), remove steam tray if excessive, and bake an additional 18–22 minutes for the full loaf (total ~30–34 minutes) until deep golden brown. For minis: bake 18 minutes with steam at 250°C, then reduce to 230°C and bake another 12–16 minutes (total ~30–34 minutes) until golden and internal temp reaches 99–103°C (210–220°F). If using Dutch ovens, bake covered for 20 minutes at 250°C then uncover and bake 10–20 minutes at 230°C until crust is dark golden.

Cool

Remove loaves from oven and cool on a rack for at least 1–2 hours before slicing to allow crumb to set. Minis may cool slightly faster but still benefit from 1 hour.

Finish and store

If desired, brush the top lightly with melted butter when warm for a softer crust. For a shiny crust, use egg wash before baking (note this reduces oven spring slightly). Store fully cooled loaves in a paper bag at room temperature for 1–3 days or freeze sliced for longer storage.