Print

Small Batch Sourdough Bread For Two

Small batch sourdough bread loaf on a wooden board with a kitchen towel.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A small batch sourdough bread recipe is perfect for yourself or two people. It is ideal for vacuum sealing, gifting, or serving as delicious bruschettas.

Ingredients

Scale

For the levain (an active starter):

  • 22 g sourdough starter
  • 22 g bread flour
  • 22 g water

For the bread dough:

  • 285 g bread flour (I use King Arthur organic bread flour)
  • 200 g water (190 g + 10 g) 
  • 57 g levain (active starter at peak) 
  • 6 g sea salt (I use Redmond ancient fine sea salt)

10 g white rice flour (for dusting)

Instructions

  1. Make a levain (an active starter): Feed the starter in the morning at a 1:1:1 ratio (22g starter, 22g flour, and 22g water), and wait 4-6 hours for it to peak. 
  2. Fermentolyse: Weigh levain (active starter), 190g of water, and flour into a large mixing bowl. Using your hand or a dough whisk, mix the weighted ingredients until you have a shaggy dough. Cover the bowl with a plastic film or a damp kitchen towel and let it sit for 30 minutes.
  3. Mix the dough: Add the sea salt and 10g of water to the bowl. Use your hand to thoroughly mix the dough for 3–10 minutes. The longer you mix, the stronger the gluten structure will be. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes. Once you add your starter, bulk fermentation starts.
  4. Fold the dough: Perform two sets of stretch and folds, spaced 30 minutes apart, followed by two sets of coil folds, spaced 30 minutes apart. For each set, stretch the dough in all four directions. Between folds, cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes.
  5. Continue bulk fermentation: Allow the dough to keep fermenting. By the end of bulk fermentation, the dough should look with bubbles on the surface and sides of the bowl (if using glass). The edges where the dough meets the bowl should be slightly domed. When gently shaken, the dough should jiggle from side to side.
  6. Preshape the dough into a round and let it rest uncovered for 15–20 minutes. 
  7. Shape the dough: Lightly flour your work surface with rice flour. Flip the dough from the bowl onto the table and shape it into a boule or batard. Prepare a 6-inch banneton or a proofing basket alternative, such as a small bowl lined with a cotton tea towel. Generously dust it with rice flour. Place the shaped dough into the proofing basket or bowl, seam side up. If using a loaf pan, place the dough seam side down in a lightly greased pan.
  8. Proof the dough: Cover the banneton or loaf tin (if using) with a clean towel, or place it inside a plastic bag, then refrigerate. Cold-proof the dough for at least 8 hours, up to 48 hours. The longer the proof, the more pronounced the sourdough flavor will be.
  9. Score the dough: Place your Dutch oven into the oven and preheat to 500°F (260°C) for 30 minutes. Remove the dough from the fridge. Flip it out of the banneton onto a piece of parchment paper. Use a pastry brush to remove any excess flour. Score the dough using a bread lame. Opt for a single slash for a batard or a cross "X" for a boule.
  10. Bake the bread: Using oven mitts, transfer the dough to the Dutch oven, cover with the lid, and place it on the middle rack of the oven. Lower the temperature to 450°F (232°C) and bake for 20 minutes. After 20 minutes, remove the lid (use oven mitts) and bake for an additional 16–18 minutes, or until the crust reaches your desired color. For extra steam, spritz the dough with water or lightly spray the hot Dutch oven lid before covering. Let it cool for at least 2 hours before slicing.

Notes

  1. Storage and freezing: Store sourdough bread for 3-5 days. Freeze individual slices for up to 1-2 weeks, a whole loaf for 1-2 months.
  2. To bake on a baking stone: Preheat the oven to 500°F (260°C) with a baking stone, a steel, or a sheet on the middle rack and an empty steam pan (such as a roasting pan or cast-iron skillet) on the lower rack. Boil water. Once preheated, use a pizza peel to slide the dough onto the hot surface. Then, pour 350-400 ml (about 2 cups) of boiling water into the steam pan and quickly close the oven. Reduce the oven temperature to 430°F (220°C) and bake for 20 minutes. Remove the steam pan and bake for another 16–20 minutes.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans. When pouring boiling water into the steam pan, wear safety goggles.
  4. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). Use a digital thermometer to check.
  5. Flour: Use bread flour or a mix of all-purpose and bread flour. Substitute 5–10% of the flour with whole wheat flour, if desired.
  6. Want to create a custom formula for your loaf? Try my sourdough calculator.
  7. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  8. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/small-batch-sourdough-bread-for-two/