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Mini sourdough boule is a moist & delicious loaf of sourdough that is the perfect size for two! This loaf measures just over half the size of a typical loaf of sourdough bread. Come and check out the recipe today!

Sourdough bread has been such a wonderful addition to my kitchen.

However, unless it is being served for every meal, my small family often struggles to eat an entire loaf of bread before it begins to go stale.

But, I have found this mini sourdough boule to be the perfect size!

Not only is it a great size for my family, but it is the perfect size for a gift as well (especially if the recipients aren’t sure if they like sourdough bread)!

FAQ’s

What is the purpose of the levain?

A levain is a small amount of sourdough starter combined with a large amount of flour & water. It ensures that the sourdough starter is strong enough to produce a healthy loaf of bread.

A levain may be skipped and recently fed sourdough starter may be used if desired. (However, I highly recommend using a levain if you are a new baker and/or working with a new sourdough starter.)

What is a stretch-&-fold?

A stretch-and-fold is a term that, quite literally, describes stretching and folding the dough in order to strengthen the gluten structure of the dough. It is used in place of kneading the dough.

Learn how to do stretch and fold dough here.

How do I shape a sourdough boule?

Shaping a sourdough boule is relatively easy to do! Learn how to do it here.

Tips

This recipe produces a very moist dough, which means that the dough is very sticky. Wet your hands with water before touching the dough in order to prevent sticking.
Wait 2-4 hours after baking before slicing the bread or storing it. This will help to prevent the bread from developing a “gummy” texture.
Enjoy the bread for up to 3 days after baking (then it will begin to stale). If the bread stales, consider toasting it before enjoying or turn it into homemade breadcrumbs!

Mini Sourdough Boule

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Prep Time 15

Cook Time 38

Resting Time 1

Equipment

Large Mixing Bowl
Kitchen Scale
Mixing Spoon

Banneton or Round Basket
Plastic Wrap or Tea Towel
Parchment Paper

Dutch Oven

Ingredients

Levain

5 g Sourdough Starter
25 g All-Purpose Flour

25 g Water purified, preferred

Dough

50 g Levain or active sourdough starter
200 g Water purified, preferred

215 g All-Purpose Flour
60 g Whole Wheat Flour
5 g Salt

Instructions

Levain

Create the levain (or feed the starter) 6-8 hours before mixing up the dough.
To create the levain: Mix the starter, flour, and water in a small bowl or mason jar. Cover and allow it to sit until risen and bubbly.

Mixing the Dough

In a large mixing bowl, combine the levain and water. Stir until mixed.
Add the whole wheat flour & all-purpose flour. Stir until a loose, shaggy dough forms.

Sprinkle the top of the dough with salt (no need to mix).
Cover the dough with plastic wrap or a damp tea towel and allow it to sit for 30-60 minutes.
Then, complete 5 stretch and folds. The first 3 should be ~15 minutes apart and the last 2 ~30 minutes apart.
S&F 1 – 15 min. – S&F 2 – 15 min. – S&F 3 – 30 min. – S&F 4 – 30 min. – S&F 5

Once the stretch and folds are completed, cover the dough and allow it to sit for 4-8 hours (until doubled in size).
Once the dough has doubled, turn it out onto a clean work surface and shape it into a boule. Then, place the shaped dough into a lightly floured banneton.
Note: because this is a "mini" sourdough boule, the dough will not fill out the shape of a typical sized banneton. This is ok- just continue as normal.
Cover the banneton with a damp tea towel or plastic wrap. Place it in the refrigerator for the cold ferment until ready to bake (preferably anywhere from 2-12 hours).

Baking

Place the dutch oven in the oven and let it preheat at 500℉ for 30-60 minutes.
Once you are ready to bake, remove the dough from the refrigerator. Gently place it on a piece of parchment paper. Lightly dust the top of the dough with flour and score the dough with a lame or sharp knife.
(It is recommended to do one deep score (which is known as the expansion cut). Then, a light decorative score may be done if desired).
Gently place the dough and the parchment paper inside of the dutch oven. Cover and place it in the oven. Bake for 10 minutes. Remove the lid and bake for an additional 20-25 minutes or until the top is browned.