Mini Sourdough Loaves (Loaftinis)
There is something heartwarming about baking bread in a smaller, individual size. These mini sourdough loaves, lovingly called “Loaftinis,” have become a favorite among home bakers who enjoy the charm of artisan bread without the commitment of a full-size loaf. What makes them special is not just their appearance but also how approachable they feel. Many people find large sourdough loaves intimidating, especially if they’re new to baking, but these small rounds take away that pressure. They rise beautifully, bake quickly, and rarely disappoint.
Ingredients
- this recipe relies on a straightforward sourdough formula that delivers consistent results. with only four essential ingredients, it’s an excellent choice for beginners and seasoned bakers alike. the combination of flour, water, salt, and active starter forms the foundation of countless sourdough recipes, making this a versatile dough you can return to again and again
- using a kitchen scale is helpful for accuracy, ensuring the dough’s hydration remains balanced. because there are no added fats or enrichments in the base dough, the sourdough culture plays a major role in developing flavor. the active starter brings structure, rise, and a subtle tang that complements the soft crumb. this recipe also offers flexibility: if your starter is slightly more hydrated or your flour absorbs more water than usual, the dough still behaves well, making it forgiving for home baking
- base dough formula
- 500 gflour350g water100g active sourdough starter10g salt
Directions
- 1
Begin by mixing the flour and water to form a rough dough. Allowing it to rest for 20 to 30 minutes helps improve the dough’s texture and makes kneading far easier later on. After the rest, add the salt and active starter. Work the dough until the ingredients are fully incorporated. This part doesn’t need to be perfect; the dough will smooth out as it ferments.
- 2
Place the dough in a lightly greased bowl and allow it to rise until airy, soft, and slightly domed. This may take several hours depending on your home’s temperature. A warm kitchen will speed up fermentation, while cooler conditions slow it down. Once the dough is ready, divide it into approximately twelve pieces. Using a scale for 60g portions ensures even baking, but you can also split the dough by eye.
- 3
To shape the loaves, pull the edges of each piece toward the center, creating surface tension. This helps them maintain their round structure in the oven. Dust the tops lightly with flour, then use a small knife to score an X on each one. Place them into a muffin tin, which acts as a mold and supports their upward rise. Bake in a preheated 450°F (232°C) oven for 20 to 22 minutes. When finished, the tops should be golden, and the centers should reach around 200°F (93°C) for optimal texture. Move the baked loaves to a cooling rack to keep the crust crisp.