Adorable individual sourdough loaves — perfect for gifting, lunchboxes or a personal soup-and-bread night.
Method
Step by step
- 01
Divide thawed dough into 4 equal pieces. Shape each into a tight oval by folding the edges into the centre and rolling seam-side down.
- 02
Place on a lined tray, well spaced. Cover and prove 30 minutes.
- 03
Preheat oven to 220 °C with a tray on the bottom shelf.
- 04
Dust loaves generously with flour. Slash one long cut down each with a sharp knife.
- 05
Slide into the oven and pour a cup of hot water into the bottom tray for steam.
- 06
Bake 22–26 minutes until deeply golden and hollow when tapped underneath.
- 07
Cool on a wire rack for at least 15 minutes before slicing.
Baker's tip: Wrap a cooled mini loaf in brown paper and twine — instant homemade gift.
Keep baking
