Description
These mini sourdough loaves are baked in a standard muffin tin, giving each loaf a crispy golden crust and a soft, chewy center. They’re perfect for serving with soup, pasta, salads, or breakfast, and you can easily make different flavors from one batch of dough. Whether you keep them plain or add cheese, garlic, herbs, or butter, these individual sourdough loaves are fun to make and even easier to enjoy.
Ingredients
Basic Dough
- 80g active sourdough starter
- 260g lukewarm water
- 370g bread flour
- 8g fine sea salt
Optional Flavor Additions
Original
- No extra ingredients
Cheddar
- 2 tbsp shredded cheddar cheese
Garlic & Herb
- 1 tsp melted butter or olive oil
- ⅛ tsp garlic powder
- ¼ tsp dried parsley
Italian Herb
- ½ tsp Italian seasoning
- 1 tbsp grated Parmesan cheese
Butter Style
- 1–2 tsp softened butter
Step-by-Step Instructions
Step 1
Mix the sourdough starter and lukewarm water until mostly combined.
Step 2
Add the bread flour and mix until no dry flour remains. Cover and let the dough rest for 30 minutes.
Step 3
Add the salt and knead gently until fully incorporated.
Step 4
Perform 3–4 sets of stretch and folds every 30 minutes to strengthen the dough.
Step 5
Cover and let the dough bulk ferment until it increases by about 50–75% and becomes light and airy.
Step 6
Grease a 12-cup muffin pan with butter or oil.
Step 7
Divide the dough into 12 equal pieces (about 60g each).
Step 8
Add your preferred flavorings if desired, then shape each piece into a smooth ball.
Step 9
Place one dough ball into each muffin cup.
Step 10
Cover and proof for 45–90 minutes, or until puffy.
Step 11
Preheat the oven to 450°F (230°C).
Step 12
Lightly dust the tops with flour and score each loaf with a small cross.
Step 13
Bake for 12–15 minutes, or until golden brown and the internal temperature reaches 205–210°F (96–99°C).
Step 14
Cool in the pan for 2–3 minutes, then transfer to a wire rack.
Expert Tips
- Use an active, bubbly sourdough starter for the best rise.
- Weigh the dough pieces so they bake evenly.
- Don’t overfill with cheese or butter.
- Grease the muffin pan well to prevent sticking.
- Avoid overproofing, as the mini loaves can lose their shape.
- Cool completely before storing.
Storage
Store in an airtight container at room temperature for up to 2 days.
Freeze for up to 3 months. Reheat in a 350°F (175°C) oven for 5–10 minutes.
FAQs
Can I use sourdough discard?
No. This recipe works best with an active sourdough starter.
Can I use all-purpose flour?
Yes, but bread flour gives a better rise and chewier texture.
Can I make all the loaves the same flavor?
Absolutely! You don’t have to make multiple variations.
Why are my Loaftinis dense?
Usually because of an inactive starter, underproofing, or insufficient fermentation.
Do I need a muffin pan?
A standard metal muffin pan gives the best shape and crust, but a silicone pan can also be used.
Can I make the dough ahead of time?
Yes. Refrigerate the dough overnight after bulk fermentation and bake the next day.
