100% Sourdough
Yeast-Boosted
2-Hour Sourdough Micro Loaf
Crusty, tangy mini loaf using active starter – ready in just 2 hours
Yes, it’s possible to bake a small, crusty loaf in 2–3 hours using your very active starter. This hybrid sourdough/quick bread delivers real flavor and an open crumb thanks to your ripe starter acting as both flavor + leavening.
Crackly crust, soft tangy center – impressive for just 2 hours.
Makes
1 small loaf (~400g)
1 small loaf (~400g)
Prep Time
15 min
15 min
Bake Time
35–40 min
35–40 min
Total Time
2 hrs
2 hrs
Timeline
| Time | Step |
|---|---|
| 0:00 | Mix dough (5 min) |
| 0:05–0:35 | Autolyse + bulk ferment (30 min) |
| 0:35–0:50 | Shape (5 min) + final proof (10–15 min) |
| 0:50–1:50 | Bake (35–40 min @ 230°C) |
| 1:50–2:00 | Cool (10 min) |
2-Hour Active-Starter Micro Loaf (100% Sourdough)
Ingredients (all by weight)
- 100 g bubbly, 100% hydration sourdough starter (fed & at peak)
- 200 g bread flour (or all-purpose)
- 130 g water (lukewarm, ~27°C)
- 5 g salt
Method
Mix (0:00) – In a bowl, dissolve starter in water. Add flour + salt. Mix until shaggy (no dry bits). Cover.
Autolyse + Bulk (0:05–0:35) – Rest 30 min in warm spot (24–27°C). Do 3 stretch-and-folds every 10 min (at 0:15, 0:25). Dough will be smooth & bubbly.
Preshape & Shape (0:35) – Turn out onto lightly floured counter. Preshape into ball, rest 5 min. Shape into tight batard or boule. Place seam-side up in floured tea towel or small basket.
Final Proof (0:40–0:50) – Proof 10–15 min in warm spot (or preheat oven now with Dutch oven inside). Dough should spring back slowly when poked.
Bake (0:50–1:30) – Score top. Bake covered (Dutch oven or foil tent) 20 min at 230°C. Uncover, bake 15–20 min more until deep golden (internal ~96°C).
Cool (1:30–1:40) – Cool 10 min before slicing (still cooking inside!).
Pro Tips: Warmth is key – use warm water, proof near oven. For more tang, add 1 tsp vinegar. Expect 60–70% open crumb.
2-Hour Yeast-Boosted Micro Loaf
Ingredients (with Yeast Insurance)
- 100 g bubbly sourdough starter (100% hydration)
- 200 g bread flour
- 130 g lukewarm water
- 5 g salt
- ¼ tsp instant yeast (for guaranteed rise)
Method (Yeast-Boosted)
1. Mix all ingredients (including yeast) into shaggy dough. Cover.
2. Rest 25 min. Do 2 stretch-and-folds (at 0:10, 0:20). Dough rises faster.
3. Shape after 25 min total rest. Proof only 8–12 min (yeast accelerates).
4. Bake same as classic: 20 min covered, 15–18 min uncovered.
Yeast Tip: Still tastes like sourdough (starter dominates flavor). Use when in a rush or starter is less active.
