Here’s a detailed recipe for Mini Sourdough Slider Loaves—small sandwich-sized sourdough loaves that are perfect for sliders, mini sandwiches, or dinner rolls.
Ingredients
Levain (Starter Build)
25 g active sourdough starter
50 g bread flour
50 g water
Dough
All of the levain (about 125 g)
500 g bread flour
325 g water (room temperature)
10 g salt
15 g honey or sugar (optional, for a softer crumb)
15 g olive oil or melted butter (optional)
Equipment
Mixing bowl
Bench scraper
Kitchen scale
Proofing tray or baking pan
Baking stone or baking sheet
Sharp lame or razor blade
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Step 1: Build the Levain
1. Mix starter, flour, and water.
2. Cover loosely.
3. Let ferment for 4–8 hours at 24–27°C (75–80°F) until doubled and bubbly.
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Step 2: Mix the Dough
1. In a large bowl, combine:
Flour
Water
Levain
2. Mix until no dry flour remains.
3. Cover and rest for 30 minutes (autolyse).
4. Add:
Salt
Honey (if using)
Oil (if using)
5. Mix thoroughly until incorporated.
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Step 3: Bulk Fermentation
Ferment for 3–5 hours at room temperature.
During the first 2 hours, perform 4 sets of stretch-and-folds:
Every 30 minutes:
1. Wet your hands.
2. Pull one side of the dough up.
3. Fold it over.
4. Rotate and repeat 4 times.
Continue fermenting until the dough rises about 40–50% and feels airy.
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Step 4: Divide and Shape
Turn dough onto a lightly floured surface.
For slider-sized loaves:
Divide into 8–10 pieces of approximately 85–100 g each.
Shape each piece:
1. Flatten gently.
2. Fold edges toward center.
3. Roll tightly into a mini batard (oval loaf) about 10–12 cm (4–5 inches) long.
Place seam-side down on a parchment-lined tray.
Leave 3–5 cm (1–2 inches) between loaves.
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Step 5: Final Proof
Same-Day Proof
Proof 1½–2½ hours at room temperature.
Overnight Proof
Refrigerate 8–14 hours.
Bake directly from the refrigerator.
The loaves should look puffy and pass the finger-poke test:
A gentle poke springs back slowly but leaves a slight indentation.
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Step 6: Preheat Oven
Preheat oven to:
230°C (450°F)
For steam:
Place a metal tray on the bottom rack.
Add boiling water when loading the bread.
Steam helps produce a thinner, shinier crust.
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Step 7: Score
Using a lame or razor:
Make one long slash down the center of each mini loaf.
Cut about 6 mm (¼ inch) deep.
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Step 8: Bake
1. Load loaves into oven.
2. Add steam.
Bake:
15 minutes with steam at 230°C (450°F).
Remove steam tray.
Reduce to 210°C (410°F).
Bake another 8–12 minutes.
Total baking time:
23–27 minutes.
The loaves should be:
Deep golden brown
Internal temperature 96–99°C (205–210°F)
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Step 9: Cool
Cool on a wire rack for at least 30–45 minutes before slicing.
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Yield
Makes:
8 large slider loaves, or
10 smaller slider loaves
Each loaf is ideal for:
Pulled pork sliders
Mini burgers
Chicken sandwiches
Breakfast sandwiches
For Softer “Bun-Style” Slider Loaves
For a softer crust and crumb:
Replace 50 g water with 50 g milk.
Add 20 g butter.
Brush tops with melted butter immediately after baking.
This creates a softer sourdough slider loaf while retaining the characteristic sourdough flavor.