A Magical Small Sourdough Loaf #SundayFunday

This delicious little boule of bread is the perfect size to serve with dinner for a family of four.  If there are only two of you, you can enjoy the remaining slices toasted in the morning with a shmear of butter and marmalade.

The Sunday Funday Bloggers are celebrating National Homemade Bread Day.......

I think that I have finally come up with a solution to my sourdough woes.  I often get the urge to make a loaf and pay some attention to my starter, but unless I'm having company, we eat a few slices and then the rest goes stale before we can enjoy it.  

Yes, I know I can freeze it, but then I have the problem of not baking another loaf, and my starter gets neglected.

But enough about me.  Let's take a look at the other Homemade Breads being shared today.....

• Air Fryer Small Sourdough Sandwich Bread from Sneha's Recipe
• A Magical Small Sourdough Loaf from A Day in the Life on the Farm
• Herb Flatbread from Culinary Cam
• Homemade Pitas from Amy's Cooking Adventures
• No Knead Ciabatta from Sid's Sea Palm Cooking
• Orange Cinnamon Swirl Bread from Mayuri's Jikoni
• Parmesan Pull-Apart Bread from Karen's Kitchen Stories
• Two Ingredient Dinner Rolls from Our Good Life
• Vanilla Mirabelle Plum Jam - Small Batch from Food Lust People Love

I didn't know that tomorrow was National Homemade Bread Day, but when Cam announced the event, I knew I was going to incorporate sourdough into my bread, as I was in the middle of listening to the fun, magical novel A House Between Sea and Sky by Beth Cato.

This novel is about an enchanted sourdough starter, named Mother, and an enchanted house that work together, along with some special humans, to make good changes in the world.  If you love fantastical stories, you will enjoy this novel.

If Magical novels are not your cup of tea, then brew that tea anyway and enjoy it with a slice of this bread that is magical in its goodness.

I acquired this recipe from my daughter, Amy, who had gotten it from the cookbook, Daily Sourdough by Lisa Bass.  

I am sharing this recipe and review with Foodies Read. Stop by and see what the other foodies are reading this month.

Bread, Sourdough, Small Batch

Bread

American

Yield: 4 servings

Author: Wendy Klik

Small Batch Sourdough

This delicious little boule of bread is the perfect size to serve with dinner for a family of four. If there are only two of you, you can enjoy the remaining slices toasted in the morning with a shmear of butter and marmalade.

Prep time: 40 MinCook time: 40 MinInactive time: 24 HourTotal time: 25 H & 20 M

Ingredients

• 1 3/4 c. flour
• 2/3 c. water
• 1/4 c. active sourdough starter
• pinch of salt

Instructions

1. Place the flour, water, starter, and salt into a large bowl, and mix until a shaggy dough forms. Cover with a damp towel and let rest for 30 minutes.
2. Reach underneath one side of the dough and pull it out, shaking gently, then fold it over the top of the dough. Repeat 3 more times until you've gone around the dough. This is called a stretch-and-fold. Cover the dough and let it rest for 30 minutes.
3. Repeat 3 more stretch-and-folds, covering and waiting 30 minutes between each. After the final stretch-and-fold, cover the bowl with a damp towel, place in a warm spot, and let rise until doubled. This can take 6-12 hrs.
4. When dough is doubled, turn it onto a lightly floured surface and gently shape it into a ball. Let it sit, uncovered, for 15-20 minutes, to dry out a bit, then place it seam side down and shape it again by pulling two side over to meet in the middle and then the opposite sides over to meet in the middle, pinching the dough together each time.
5. Generously dust a towel or cloth bowl liner with flour and place the bread and set it in a bowl. Place the dough, seam side down into the bowl, cover with a bag or plastic wrap, and refrigerate overnight for at least 12 hrs and up to 24 hrs.
6. Place a Dutch oven in the oven and preheat to 500*. Once the oven is preheated, remove the dough from the refrigerator and turn it onto a piece of parchment paper. Dust the top with flour, and score the dough with a razor or sharp knife.
7. Lift the dough with the parchment paper and place it in the Dutch oven. Bake for 20 minutes with the lid on. Remove the lid, reduce oven heat to 475°F*, and bake for another 20 minutes, until golden brown and hollow-sounding when tapped.
8. Place onto a wire rack to cool completely before slicing and enjoying.

Notes

Adapted from a recipe found in Daily Sourdough by Lisa Bass

Nutrition Facts

Calories

213

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

45 g

Fiber (grams)

2 g

Net carbs

43 g

Sugar (grams)

0 g

Protein (grams)

6 g

Sodium (milligrams)

13 mg

Cholesterol (grams)

0 mg

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Sourdough Multi-Grain Bread

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