Homemade Mini Sourdough Loaves – Soft, Golden, and Perfect Every Time

A Simple, Heartwarming Recipe for Fresh Bread Lovers

There’s nothing quite like the experience of baking bread at home. The comforting aroma, the warmth of the oven, and the anticipation of that first slice — it’s a special kind of joy. Over the past few weeks, I’ve received so many kind messages about my same-day open bake. I want to thank everyone who reached out with encouragement and support. It truly means a lot.

Inspired by that, I’ve started baking mini sourdough loaves for a local fundraiser bake sale. Each batch comes out consistently golden, with a soft interior and a beautifully cracked top. The best part? This recipe is simple and doesn’t require any complicated tools or steps. Whether you’re baking for loved ones, for your community, or just for yourself, I believe you’ll find comfort in this recipe — and plenty of delicious results.

Why This Recipe Is Special

This recipe has become a staple in my kitchen not just because of how delicious the bread is, but also because of how forgiving and dependable it is. You don’t need to be an expert baker to make it work. There’s no need for a stand mixer or any fancy techniques. Instead, it relies on gentle stretch-and-fold methods, a reliable rise, and good ingredients. What I love most is the versatility — the same dough can give you two generous loaves for family dinners, or six charming mini loaves perfect for sharing, gifting, or selling.

It’s a great starting point for anyone new to sourdough, and it’s also perfect for experienced bakers looking for a simple go-to recipe. The brown sugar gives a light sweetness, and the oil keeps the crumb soft while the crust stays crisp. It’s truly a joy to bake — and to eat.

Ingredients

this RECIPE

Each ingredient in this recipe serves a purpose, and I’ve chosen simple, accessible items you probably already have at home.

• 300g sourdough starter (fed at a 1:2:2 ratio – more about that below)
• 720g room-temperature water
• 1200g bread flour (you can use a mix of bread and all-purpose if needed)
• 2 teaspoons fine salt
• 2 tablespoons brown sugar (adds gentle sweetness and improves browning)
• 2 tablespoons oil (for softness and moisture)

These measurements make either two full loaves or six minis. If you want to scale the recipe down or up, just keep the same ratios. This dough is quite flexible and easy to work with, even for beginners.

Step-by-Step Instructions

Mix the Ingredients

Start by combining the sourdough starter, brown sugar, oil, and water in a large mixing bowl. Stir until the sugar dissolves and the mixture becomes smooth and milky. This step helps distribute the starter and flavors evenly throughout the dough.

Next, add the flour and salt. Use a sturdy spoon or your hands to mix until the dough becomes shaggy and rough. It won’t be smooth at this point — that’s completely normal. You’re just trying to hydrate the flour and bring everything together.

Work the Dough by Hand

Once the dough is shaggy and somewhat sticky, gently knead it on a clean surface for about five minutes. You’re not aiming to develop a strong gluten structure here — just enough to get everything incorporated. This step helps give the dough a good foundation for the folds to come.

Stretch & Fold Technique

Place the dough back in the bowl and cover it lightly with a towel or plastic wrap. Every 30 minutes, perform a stretch and fold: gently pull one side of the dough up and fold it over the center. Turn the bowl, then repeat on all four sides. Do this three times over the course of 90 minutes. These folds help strengthen the dough and improve texture without requiring kneading.

Bulk Fermentation

After the final fold, cover the bowl and let the dough rest in a warm spot until it nearly doubles in size. Depending on your kitchen temperature, this may take anywhere from 3 to 6 hours. Look for a soft, airy dough with a gentle bounce when you press your finger into it.

Divide and Shape

Turn the risen dough out onto a lightly floured surface. Divide it into two equal portions for large loaves or six pieces for mini loaves. Let them rest uncovered for about 15 minutes — this allows the gluten to relax and makes shaping easier.

Shape each portion into a loaf by gently folding and tucking the dough into a smooth, oval shape. Place each loaf into a parchment-lined tin or baking pan, seam-side down.

Final Proof

Cover the pans with a light towel or plastic wrap and let them rise again. This final proof is complete when the dough has risen just above the rim of the tins and feels puffy to the touch. Depending on room temperature, this could take 1 to 2 hours.

Score and Bake

Preheat your oven to 250°C (480°F). Right before baking, dust the tops of the loaves with rice flour, then use a sharp blade to score the tops. Scoring helps the bread rise properly in the oven and gives it that beautiful, rustic finish.

Place the tins in the oven and immediately toss a handful of ice cubes into a roasting tray on the bottom rack. The steam helps create a crusty exterior. Bake at 250°C for 20 minutes, then reduce the temperature to 200–220°C (390–430°F) and bake for an additional 20 minutes, or until the tops are golden and the loaves sound hollow when tapped.

Baking Tips and Tricks

A few small tips can make a big difference in your results. First, don’t rush the rising process — patience really pays off when it comes to sourdough. Allowing the dough to ferment slowly creates more flavor and a lighter texture.

Second, scoring is more than just decorative — it helps control the way the bread expands in the oven. Use a very sharp knife or a dedicated bread lame for best results.

If you want an even crisper crust, let the bread cool completely on a wire rack before slicing. This allows the inside to set and prevents gumminess. And remember: fresh bread always slices better with a serrated knife.

About My Sourdough Starter

I maintain my starter with a simple feeding routine: 1 part starter, 2 parts water, and 2 parts flour. For example, I feed it with 80g starter, 160g water, and 160g flour. This gives me enough for baking and leaves a portion for feeding again the next day.

If you’re new to sourdough, don’t be intimidated. A healthy starter just needs consistency. Store it at room temperature if you’re baking frequently, or keep it in the fridge and feed it once a week when you’re baking less often. After feeding, it usually takes 4 to 6 hours to become bubbly and active — perfect for using in your dough.

Mini Loaves vs Full Loaves – What’s the Difference?

Both full-size and mini loaves use the same dough, but they offer different benefits. Mini loaves bake faster, are easier to transport, and make ideal gifts for neighbors, family, or bake sales. They’re also great for portion control — perfect for enjoying fresh bread without the worry of it going stale.

On the other hand, large loaves are convenient if you want to slice for sandwiches or serve a family dinner. They hold moisture well and are excellent for freezing. Personally, I like making a mix of both, depending on what the occasion calls for.

Bake Sale Inspiration

One of the most rewarding parts of baking these loaves has been using them to support a local fundraiser. Baking for a good cause brings a different kind of joy to the kitchen. It feels meaningful — a simple act of giving, using your time and hands to support something bigger.

If you’ve ever considered contributing to your community through a bake sale, this recipe is a great place to start. It’s easy to scale, reliable, and the results are always appreciated. You might even inspire others to try their hand at baking or start their own small acts of kindness.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour if needed. The texture may be a bit softer, and the crust a little less chewy, but the recipe will still work beautifully.

What if I don’t have a sourdough starter?

This recipe requires a sourdough starter, but if you don’t have one, you can create one at home with flour and water over 5 to 7 days. There are many beginner-friendly guides online. Alternatively, you could use a yeasted bread recipe until your starter is ready.

How do I store the loaves?

Once completely cooled, store the loaves in a clean kitchen towel or a bread box. They’ll stay fresh for 2 to 3 days at room temperature. You can also wrap them in foil or beeswax wrap for extra protection.

Can I freeze them?

Absolutely. These loaves freeze very well. Just wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep for up to 2 months. To serve, thaw at room temperature or reheat in the oven for 10 minutes to bring back that fresh-baked texture.

Conclusion

Baking bread from scratch may seem like a big task, but this recipe makes it truly approachable. With just a few basic ingredients and some simple steps, you can create something nourishing, beautiful, and heartfelt. These mini sourdough loaves are more than just bread — they’re a gift from your kitchen, a way to connect with others, and a reminder of the simple joys in life.

Whether you’re baking for a special event, to share with others, or just to fill your home with warmth, I hope this recipe brings you as much comfort as it has brought me.

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