The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Small White Sourdough

twin303's picture
twin303

Small White Sourdough

Here are some photos of a recent bake. Hope you enjoy. This is a small white sourdough about 250g.


Alan





Mini Oven's picture
Mini Oven

Lovely little loaves.


Mini

JoeV's picture
JoeV

Beautiful crumb. I think I'll go start a batch of sourdough no-knead bread to bake in the morning.

ChrisBathory's picture
ChrisBathory

Do you have the recipe for this loaf? I've been trying to bake some smaller sourdough loaves as I can never finish a full one by myself

thanks

Lechem's picture
Lechem

Do you have a favourite? If so what is the recipe and how big a loaf do you want?

ChrisBathory's picture
ChrisBathory

This is the recipe I'm using : 

It works well for me since I am a beginner with sourdough, I have good results each time.
I'm just not so sure how to scale down the recipe. The loaf is around 900G, I would prefer half that size

For the sponge
About 150ml active starter (see recipe above)
250g strong flour (white, wholemeal or a mixture of the two)

For the loaf
300g strong bread flour (white, wholemeal or a mixture), plus more for dusting
1 tbsp rapeseed or olive oil 
10g fine sea salt

Lechem's picture
Lechem

Just half all the ingredients. 

If you have a 900g loaf and want a size that isn't exactly half, say 650g, then here is a formula. 

Divide the total weight you want by the original weight. Then multiply each of the ingredients by the answer. Go to 4 decimal places then round up or down to the nearest whole number. 

So 650g / 900g (to 4 decimal places). Then whatever the number is multiply each of the ingredients by that number.