Sourdough Discard Mini Boules
These Sourdough Discard Mini Boules are small, rustic loaves with a crisp golden crust and a soft, chewy interior. They’re a wonderful way to use extra sourdough discard and are perfect for individual servings, sandwiches, soups, or simply tearing apart while warm.
Ingredients
- 1 cup (240 g) sourdough discard
- 2½ cups (300 g) bread flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- ¾ cup (180 g) warm water
- 1 tablespoon olive oil
- 1 teaspoon honey or sugar, optional
Directions
1. Make the Dough
Add the sourdough discard, warm water, olive oil, and honey to a large bowl.
Stir to combine.
Add the bread flour, instant yeast, and salt.
Mix until a shaggy dough forms.
2. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for 6–8 minutes, until the dough becomes smooth and elastic.
The dough should feel soft and slightly tacky but shouldn’t be excessively sticky.
3. First Rise
Place the dough in a lightly greased bowl.
Cover and let rise in a warm place for approximately 1–1½ hours, or until noticeably puffy and nearly doubled in size.
4. Divide the Dough
Turn the dough onto a lightly floured surface.
Divide it into 4 equal pieces.
Shape each piece into a tight ball by pulling the edges toward the center and gently rolling it against the work surface.
5. Second Rise
Place the dough balls on a parchment-lined baking sheet.
Cover loosely and let them rise for 30–45 minutes, until puffy.
Meanwhile, preheat the oven to 450°F (230°C).
6. Score the Boules
Use a sharp knife or bread lame to make a shallow slash across the top of each boule.
This gives the bread room to expand during baking.
7. Bake
Place the boules in the preheated oven.
For a crisp crust, place a small oven-safe pan of hot water on a lower rack during the first 10 minutes of baking.
Bake for approximately 18–22 minutes, until deeply golden brown.
8. Cool
Transfer the mini boules to a wire rack.
Allow them to cool for at least 20–30 minutes before slicing.
This allows the interior to finish setting.
Recipe Tips
- Use sourdough discard that has been refrigerated or recently fed and still smells pleasantly tangy.
- Because discard alone isn’t necessarily strong enough to reliably leaven the dough, this recipe uses a small amount of instant yeast.
- Don’t add too much flour while kneading; a slightly tacky dough helps create a softer crumb.
- For a stronger sourdough flavor, refrigerate the shaped dough overnight and bake it the next day.
- Sprinkle sesame seeds, everything seasoning, or rolled oats over the tops before baking.
- Store cooled boules in an airtight container for 2–3 days.
- Freeze completely cooled loaves for longer storage.
Prep & Cooking Time
Prep Time: 20 minutes
First Rise: 1–1½ hours
Second Rise: 30–45 minutes
Bake Time: 18–22 minutes
Servings: 4 mini boules
Meta Description
Make rustic Sourdough Discard Mini Boules with a crisp golden crust and soft, chewy center. A simple recipe for using sourdough discard in individual mini loaves.