Go Back
Mini sourdough boules baked until golden brown with a crusty exterior.

Mini Sourdough Boules (Baked)

These mini sourdough boules are crusty on the outside and soft and airy on the inside. Perfect for individual servings, sandwiches, or serving with soup, they are naturally fermented and full of flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 6 hours 45 minutes
Servings: 4 people (4 mini boules)
Course: Bread, Side Dish
Cuisine: Artisan, European
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g bread flour
  • 180 g water room temperature
  • 80 g sourdough starter
  • 8 g salt fine sea salt

Equipment

  • Mixing bowl
  • Dough scraper
  • Kitchen scale
  • Baking sheet or Dutch oven
  • Parchment paper
  • Sharp knife or bread lame

Method
 

  1. In a mixing bowl, combine the flour and water. Mix until no dry flour remains. Cover and rest for 30 minutes.
    mini sourdough boules
  2. Add the sourdough starter and salt. Mix until fully incorporated.
  3. Cover and let the dough rest for 4–5 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
  4. Divide the dough into 4 equal pieces and shape each into a tight round boule.
  5. Place the boules on parchment paper, cover, and proof for 1–2 hours until slightly puffy.
  6. Preheat the oven to 450°F (230°C).
  7. Score the tops of the boules with a sharp knife.
  8. Bake for 22–25 minutes until golden brown and crusty.
  9. Cool on a wire rack before slicing.

Notes

 
  • Use an active starter for best rise.
  • For extra crust, bake with steam or cover with a Dutch oven for the first 15 minutes.
  • Let bread cool completely to set the crumb.