This small-batch sourdough recipe gives you a smaller loaf with the same crisp crust, soft crumb, and classic sourdough flavor. It is perfect for smaller households, smaller Dutch ovens, or anyone who wants to bake more often without having too much bread left over.

Sometimes you want fresh sourdough bread without making a full-size loaf.

The dough is easy to handle, the ingredient list is simple, and the method is beginner friendly.

My Small-Batch Sourdough Recipe

I love making a full loaf of sourdough, but sometimes it is simply more bread than we need.

This small-batch version uses the same basic method as my beginner sourdough recipe, just scaled down into a smaller loaf. You still get the full sourdough experience, including stretch and folds, bulk fermentation, shaping, cold proofing, scoring, and baking.

The smaller amount of dough can also feel less intimidating when you are learning. It is easier to lift, fold, shape, and fit into a smaller proofing basket.

This recipe is a great option if you live alone, have a smaller family, want to test a new flour, or simply want a fresh loaf without committing to a full-size bake.

Why You Will Love This Recipe

This recipe is:

• Beginner friendly
• Easy to handle
• Made with four basic ingredients
• Perfect for smaller households
• Great for small Dutch ovens
• Easy to freeze
• Ideal for testing sourdough techniques

Small-Batch Sourdough Ingredients

• 75 grams active sourdough starter
• 165 grams water
• 250 grams bread flour
• 5 grams salt

This recipe makes one small loaf.

Equipment

You will need:

• Digital kitchen scale
• Medium mixing bowl
• Dough whisk, spoon, or clean hands
• Bench scraper
• Small proofing basket or towel-lined bowl
• Small Dutch oven or covered bread baker
• Parchment paper or bread sling
• Bread lame or sharp knife
• Cooling rack

A Dutch oven between approximately 2 and 4 quarts works well for this loaf.

Before You Begin

Your sourdough starter should be active, bubbly, and recently fed.

Use it when it has doubled in size and is near its peak. A strong starter helps the dough rise properly and gives the finished loaf a lighter texture.

Because this is a smaller amount of dough, it may warm or cool more quickly than a full-size loaf. Pay close attention to the dough during bulk fermentation instead of relying only on time.

How to Make Small-Batch Sourdough Bread

Step 1: Mix the Dough

Add 75 grams of active sourdough starter and 165 grams of water to a medium mixing bowl.

Stir until the starter is mostly dissolved.

Add 250 grams of bread flour and 5 grams of salt.

Mix until no dry flour remains.

You can use a dough whisk, spoon, or your hands.

Continue mixing or lightly kneading the dough for approximately five minutes.

The dough may look rough and feel sticky at first. This is normal.

Cover the bowl and allow the dough to rest for one hour.

Step 2: Complete the Stretch and Folds

After the dough has rested, complete the first set of stretch and folds.

With damp hands, grab one side of the dough and gently stretch it upward. Fold it over the center.

Rotate the bowl and repeat on all four sides.

Cover the bowl and allow the dough to rest for approximately 30 minutes.

Repeat the process one more time.

You will complete two total sets of stretch and folds.

Step 3: Complete the Coil Folds

After another 30-minute rest, complete your first set of coil folds.

Place damp hands underneath the middle of the dough and gently lift it upward. Allow the ends to fold underneath the dough.

Rotate the bowl and repeat from the opposite direction.

Cover and rest the dough for another 30 minutes.

Repeat the coil-fold process one more time.

You will complete two total sets of coil folds.

The dough should feel smoother and stronger after each fold.

Step 4: Bulk Ferment the Dough

After the final fold, cover the bowl and allow the dough to continue fermenting at room temperature.

Bulk fermentation begins when the starter is mixed into the dough, not after the final fold.

The total amount of time will depend on:

• Dough temperature
• Room temperature
• Starter strength
• Flour choice
• Amount of starter used

Look for the following signs that the dough is ready to shape:

• It has increased noticeably in size
• The top looks smooth or slightly domed
• Bubbles are visible along the sides or surface
• The dough jiggles when the bowl is moved
• It feels airy instead of dense
• The edges begin pulling slightly away from the bowl

The dough does not need to double.

In a warm kitchen, a rise of approximately 30 to 50 percent may be enough. In a cooler kitchen, the dough may need to rise more before shaping.

Step 5: Pre-Shape the Dough

Lightly flour your work surface.

Gently turn the dough out of the bowl.

Use a bench scraper to guide it into a loose round.

Because this loaf is small, avoid handling it too aggressively. A few gentle movements are usually enough.

Allow the dough to rest uncovered for approximately 15 minutes.

Step 6: Complete the Final Shape

Lightly flour the top of the dough and flip it over.

Gently stretch the dough into a small rectangle.

Fold the left side toward the center, followed by the right side.

Roll the dough upward into a compact shape.

Use your hands or bench scraper to gently pull the dough across the counter and create surface tension.

The outside should feel smooth and slightly tight without tearing.

Step 7: Place the Dough in a Proofing Basket

Flour a small proofing basket or a bowl lined with a clean kitchen towel.

Rice flour works well because it helps prevent sticking.

Place the dough into the basket with the seam side facing upward.

Cover the dough and place it in the refrigerator.

Cold proof for at least one hour and up to 24 hours.

An overnight cold proof develops more flavor and makes the dough easier to score.

Step 8: Preheat the Oven

Place your Dutch oven inside the oven.

Preheat the oven and Dutch oven to 450°F.

Allow the Dutch oven to preheat for approximately 30 to 45 minutes.

A fully heated Dutch oven helps create steam, oven spring, and a crisp crust.

Step 9: Score the Dough

Remove the dough from the refrigerator.

Turn it out onto parchment paper or a bread sling.

Brush away any excess flour.

Use a bread lame or sharp knife to make one main expansion score.

The score should be approximately ¼ to ½ inch deep.

Because this loaf is smaller, one clean score is usually enough.

Step 10: Bake the Bread

Carefully place the dough into the hot Dutch oven.

Cover with the lid and bake at 450°F for approximately 20 minutes.

Remove the lid and continue baking for another 15 to 20 minutes.

The crust should be deeply golden brown.

The center of the bread should reach an internal temperature of at least 205°F.

Baking time may vary depending on the size and material of your Dutch oven.

Step 11: Cool Completely

Transfer the loaf to a cooling rack.

Allow it to cool for at least one hour before slicing.

Even though the loaf is smaller, the inside still needs time to finish setting.

Cutting too early can leave the crumb gummy.

Small-Batch Sourdough Timeline

This is an example schedule. Your timing may vary depending on your kitchen temperature and starter strength.

Morning

8:00 a.m.
Feed your sourdough starter.

Afternoon

1:00 p.m.
Mix the dough.

2:00 p.m.
Complete the first stretch and fold.

2:30 p.m.
Complete the second stretch and fold.

3:00 p.m.
Complete the first coil fold.

3:30 p.m.
Complete the second coil fold.

Evening

Allow the dough to finish bulk fermenting.

Shape it once it has risen, developed bubbles, and feels airy.

Place it in the refrigerator overnight.

The Next Morning

Preheat your Dutch oven, score the loaf, and bake.

Tips for Making a Small Sourdough Loaf

Use a Smaller Container

A very large bowl can make it difficult to judge how much a small amount of dough has risen.

Use a medium bowl or straight-sided container so the increase in volume is easier to see.

Use a Small Proofing Basket

A full-size banneton may allow the dough to spread too much.

A small banneton or towel-lined bowl will help support the dough during the cold proof.

Do Not Over-Flour the Dough

A small loaf can become dense quickly if too much flour is added during shaping.

Use only enough flour to prevent sticking.

Watch the Bake Closely

A small loaf may brown more quickly than a full-size loaf.

Begin checking the crust after approximately 15 minutes of uncovered baking.

Let the Dough Guide You

Do not shorten fermentation simply because the loaf is smaller.

The dough still needs enough time to ferment properly.

Watch for rise, bubbles, movement, and texture instead of following the clock alone.

Common Small-Batch Sourdough Questions

Can I Double This Recipe?

Yes.

To make a full-size loaf, use:

• 150 grams active sourdough starter
• 330 grams water
• 500 grams bread flour
• 10 grams salt

The method remains the same.

What Size Dutch Oven Should I Use?

A Dutch oven between approximately 2 and 4 quarts works well.

You can use a larger Dutch oven, but the loaf may spread more before it begins to rise.

Can I Bake This Without a Dutch Oven?

Yes.

You can use a covered bread baker, roasting pan, or another oven-safe vessel that can trap steam.

You can also bake it on a preheated baking stone or steel with a separate steam source, though the crust may turn out differently.

Why Is My Small Loaf Dense?

A dense loaf may be caused by:

• Weak sourdough starter
• Under-fermentation
• Too much flour during shaping
• Cutting the bread too early
• Dough that was too cool
• Insufficient gluten development

Why Did My Loaf Spread?

The dough may spread if it was over-fermented, shaped too loosely, or placed in a proofing basket that was too large.

It may also spread if the dough did not develop enough strength during folding.

How to Store Small-Batch Sourdough Bread

Allow the loaf to cool completely before storing it.

Store it:

• Cut-side down on a cutting board
• In a bread box
• In a bread bag
• Wrapped loosely in a clean kitchen towel

For longer storage, slice the loaf and freeze it.

Frozen slices can be reheated directly in a toaster.

Small-Batch Sourdough Bread Recipe

Ingredients

• 75 grams active sourdough starter
• 165 grams water
• 250 grams bread flour
• 5 grams salt

Instructions

1. Mix the starter and water in a medium bowl.
2. Add the flour and salt.
3. Mix or knead for approximately five minutes.
4. Cover and rest for one hour.
5. Complete two sets of stretch and folds, spaced approximately 30 minutes apart.
6. Complete two sets of coil folds, spaced approximately 30 minutes apart.
7. Allow the dough to bulk ferment until it has risen, developed bubbles, and feels airy.
8. Pre-shape the dough and allow it to rest for approximately 15 minutes.
9. Complete the final shape.
10. Place the dough seam-side up in a floured proofing basket.
11. Cover and refrigerate for one to 24 hours.
12. Preheat the oven and Dutch oven to 450°F.
13. Turn out and score the cold dough.
14. Bake covered for approximately 20 minutes.
15. Remove the lid and bake for another 15 to 20 minutes.
16. Cool completely before slicing.

Recipe Notes

Bulk fermentation time will vary based on your dough temperature, room temperature, flour, and starter strength.

Use the appearance and texture of the dough to determine when it is ready to shape.

If the crust becomes dark before the center is fully baked, lower the oven temperature slightly or loosely cover the loaf with foil.

For a softer crust, cool the bread beneath a clean kitchen towel.

For a darker crust, bake uncovered for a few additional minutes.

Final Thoughts

A small loaf does not mean a lesser loaf.

You still get the crisp crust, soft interior, tangy flavor, and quiet satisfaction of making bread from your own starter. You simply get it in a more practical size.

This recipe is a great place to practice fermentation and shaping without using a large amount of flour.

Once you feel comfortable with the basic loaf, you can also use this small-batch recipe to test inclusions such as cheese, herbs, cinnamon, fruit, or chocolate.

Small loaf, full sourdough energy.