Tiny sourdough loaves deserve their own name.
So I’m calling them Loaftinis.
And honestly? The name fits.
They are small, golden, crispy, soft in the middle, and completely impossible to leave alone once they come out of the oven. They have all the charm of a full sourdough loaf, just in a smaller, cuter, more snackable form.
These are the kind of loaves that disappear almost immediately. One batch turns into “just one more,” and suddenly there are crumbs on the counter and everyone is asking when you’re making them again.
The dough itself is simple: bread flour, water, starter, and salt. Nothing fancy. But the smaller size makes them fun, fast to bake, easy to share, and perfect for practicing shaping without committing to one big loaf.
Why Tiny Sourdough Loaves Are So Fun
Regular sourdough loaves are beautiful, but tiny loaves have their own personality.
They bake faster. They are easier to handle. They make the best little soup companions, snack loaves, breakfast slices, and personal-sized bread gifts.
They are also great if you are still learning sourdough because small loaves feel less intimidating. You can practice dividing, shaping, scoring, and baking several loaves from one dough batch.
And if one does not turn out perfectly?
No stress. You have more.
That is part of the fun.
The Dough
This is a very simple sourdough dough.
You will need:
500g bread flour
325–350g water
100–125g active starter, just past peak and starting to fall
8–12g salt
I use 12g salt because I like bread that actually tastes seasoned. If you prefer a slightly lower salt level, use 8–10g.
The hydration range gives you flexibility. Start with 325g water if you are newer to sourdough or if your flour does not absorb much water. Use closer to 350g if you are comfortable handling a softer dough.
Why Use Falling Starter?
This part might sound wrong at first.
Most sourdough recipes tell you to use starter at peak. And yes, peak starter is wonderful. It is strong, bubbly, active, and ready to go.
But for these tiny loaves, using starter just past peak can work beautifully.
A falling starter is hungry. It has risen, reached its highest point, and started to come down. That means it has used a lot of its food and is ready for more.
When you mix it into dough, you are giving it exactly that: fresh flour and water.
It is basically getting fed inside the dough.
The result can still be beautiful fermentation, especially if the starter is healthy and only slightly past peak, not completely exhausted.
Important: Slightly Falling, Not Completely Collapsed
There is a difference between starter that is just past peak and starter that is completely worn out.
For this recipe, you want starter that has started to fall but still looks bubbly and alive. It should smell tangy, maybe slightly stronger than peak, but not harsh.
Good signs:
It rose well first
It has just started to dip
It still has bubbles throughout
It smells pleasantly tangy
It is not thin, separated, or extremely sharp-smelling
Avoid using starter that has been collapsed for many hours and smells very acidic or like acetone. That starter is better refreshed before baking.
Step 1: Mix The Dough
In a large bowl, combine the water and starter.
Stir until the starter loosens into the water. It does not have to dissolve perfectly, but it should be mostly broken up.
Add the bread flour and salt.
Mix until no dry flour remains. The dough will look shaggy and rough at first. That is normal.
If you are using the lower water amount, the dough will feel easier to manage. If you use the higher amount, it will be softer and stickier but can give a more open texture.
Cover the bowl and let the dough rest for 45 minutes to 1 hour.
This rest gives the flour time to hydrate and makes the dough easier to handle.
Step 2: Build Strength
After the rest, perform stretch and folds or coil folds.
Do 3 to 4 sets, spaced about 30 minutes apart.
With each fold, the dough should become smoother, stronger, and more elastic. It may start sticky, but it should gradually feel more organized.
Because this dough will be divided into small loaves, you still need good strength. Tiny loaves need structure too. Without it, they can spread instead of rising nicely.
Be gentle. Stretch the dough without tearing it.
Step 3: Bulk Fermentation
After the folds are complete, let the dough bulk ferment at room temperature.
You are looking for dough that becomes puffier, smoother, and full of life. It should feel lighter than it did at mixing. You may see bubbles along the sides or surface, and the dough should jiggle gently when you move the bowl.
Do not rely only on the clock.
Starter strength, room temperature, water temperature, and flour all affect timing.
Because this recipe uses a generous amount of starter, fermentation can move steadily. Watch the dough and shape when it looks airy and ready.
Step 4: Divide Into Tiny Loaves
Once bulk fermentation is ready, turn the dough out onto a lightly floured surface.
Divide it into small portions.
The size depends on how tiny you want your Loaftinis. A good starting size is around 100–150g per mini loaf.
Smaller pieces bake faster and feel more snackable. Larger mini loaves give you more crumb inside.
Try to divide cleanly with a bench scraper so you do not tear the dough too much.
Step 5: Shape The Loaftinis
Shape each piece into a small round or oval loaf.
Use gentle tension. You want the surface to feel smooth and slightly tight, but you do not want to squeeze out all the gas.
Because these loaves are small, they are easy to over-handle. A few confident movements are better than too much fussing.
Place each shaped loaf on parchment paper or into small floured baskets/towels if you want more structure.
Cover and let them rest.
Step 6: Final Proof
Let the mini loaves proof until they look slightly puffy and relaxed.
They do not need to double.
Because they are small, they can proof faster than a full-size loaf. Keep an eye on them.
If they feel tight and spring back immediately when gently poked, they may need more time. If they feel airy and slowly spring back, they are ready.
You can also cold proof them for better flavor and easier scoring, but they can be baked the same day if the dough is ready.
Step 7: Score And Bake
Preheat your oven with a baking stone, steel, Dutch oven, or covered baking setup.
For mini loaves, you can bake several at once depending on your space.
Score each loaf with a small cut.
Bake with steam for the first part of the bake so the crust stays flexible and the loaves can expand.
A good starting point:
Bake at 450°F covered or with steam for 15–18 minutes
Then uncover or remove steam and bake another 8–15 minutes until golden
The exact time depends on the size of your Loaftinis.
They are done when deeply golden and hollow-sounding underneath.
Why Tiny Loaves Bake Differently
Mini loaves bake faster than full loaves.
They have more crust compared to crumb, which means they get crisp and golden quickly. That is part of what makes them so good.
But it also means you need to watch them near the end.
If you bake them too long, they can dry out. If you do not bake long enough, the inside may feel gummy.
Aim for a deep golden crust and let them cool before tearing open.
Best Ways To Serve Loaftinis
Loaftinis are good with almost anything.
Serve them with butter, olive oil, soup, chili, eggs, cheese, jam, honey, or roasted garlic.
They also make adorable mini sandwich rolls.
Slice them for breakfast sandwiches, little grilled cheeses, or snack boards.
They are especially good warm, when the crust is still crisp and the inside is soft.
Troubleshooting
Why Did My Mini Loaves Spread?
The dough may have been underdeveloped, over-fermented, or shaped without enough tension. Make sure the dough has strength before dividing and shape each loaf gently but firmly.
Why Are They Dense Inside?
Dense mini loaves usually come from under-fermentation or weak starter. Let bulk fermentation continue until the dough is airy and jiggly.
Can I Use Starter At Peak Instead?
Yes. Peak starter works beautifully. Falling starter is an option, not a requirement.
Why Did My Loaves Bake Too Dry?
They may have been too small or baked too long. Reduce the uncovered bake time next time.
Can I Cold Proof Them?
Yes. Cold proofing mini loaves can improve flavor and make scoring easier. Just watch the final bake time because they still bake faster than large loaves.
Recipe Card
Tiny Sourdough Loaves “Loaftinis”
Yield: About 6–10 mini loaves, depending on size
Prep Time: 35 minutes
Fermentation Time: 5–10 hours
Bake Time: 25–35 minutes
Total Time: About 6–11 hours
Ingredients
500g bread flour
325–350g water
100–125g active starter, just past peak and starting to fall
8–12g salt
Instructions
Mix the water and starter in a large bowl until the starter is mostly loosened.
Add bread flour and salt. Mix until no dry flour remains.
Cover and rest for 45 minutes to 1 hour.
Perform 3 to 4 sets of stretch and folds, spacing each set 30 minutes apart.
Cover and bulk ferment until the dough is puffy, airy, and gently jiggly.
Turn the dough out onto a lightly floured surface.
Divide into small portions, about 100–150g each.
Shape each piece into a small round or oval loaf.
Let the mini loaves proof until slightly puffy and relaxed.
Score each loaf.
Bake at 450°F with steam or covered for 15–18 minutes.
Uncover or remove steam and bake another 8–15 minutes, until golden and crisp.
Cool before serving.
FAQ
What Are Loaftinis?
Loaftinis are tiny sourdough loaves. They are small, individual-style loaves with a crisp crust and soft interior.
Can I Make These With Peak Starter?
Yes. Peak starter works well. The recipe can also work with starter just past peak if it is still bubbly and active.
Why Use Falling Starter?
Falling starter is hungry starter. When mixed into fresh dough, it gets new flour and water to feed on. If it is only slightly past peak, it can still ferment the dough beautifully.
How Small Should I Make The Loaves?
A good size is 100–150g per loaf. You can make them smaller or larger, but bake time will change.
Do I Need A Dutch Oven?
No. You can bake mini loaves on a baking stone or steel with steam. A covered setup also works.
Can I Add Inclusions?
Yes. Cheese, herbs, garlic, olives, seeds, or dried fruit can be added. Keep inclusions moderate so the tiny loaves still hold shape.
Conclusion
Tiny sourdough loaves are proof that bread does not have to be big to be satisfying.
Loaftinis are soft, crispy, golden, and ridiculously fun to make. They are perfect for practicing sourdough, sharing with family, serving with soup, or turning into tiny sandwiches.
The dough is simple. The process is flexible. The result is adorable and dangerously easy to eat.
Make one batch and they will probably disappear within minutes.
Make another batch anyway.