Gift Ideas: Adorable Baby Sourdough Loafs

The cutest little loaves

Recently I was gifted a Proofing Basket from the company Bulka, that was for a 500 gram loaf ( If you purchase through my link I may make a small commission!). I was so excited to get started making a loaf for this basket. So I decided that since my loaves are around 998 grams, I would just cut my recipe in half. And that is how my first baby loaf was born.

Wood pulp banneton with a dusting of flour, ready for proofing sourdough dough on a rustic winter themed table, with a wooden lazy susan. — A 500g wood pulp proofing basket.

I’m totally in love with these little loaves. I have even tried using my 750 gram proofing baskets to make them and guess what, they work too! but I have to say I get a better shape with the 500 gram basket. Check out Bulka on amazon ( If you purchase through my link I may make a small commission!)

These loaves are the perfect gift for the holidays, pair them with something sweet like homemade jams, jellies, honey. Or savory like an herb infused compound butter, nice cheese or dipping oils. This would make a beautiful gift any foodie would love.

Handmade baby sourdough loaf resting being held with baking gloves showcasing its rustic texture — A fresh Baby Sourdough Loaf right from the oven.

They are wonderful gifts for a family with small children, my kids absolutely adore them. The slices are the perfect amount of bread for a little one. Tiny humans light up seeing a little loaf just for them!

Tired of stale bread? Me too the benefit I love is longer having sourdough going stale. Sourdough stays fresher a bit longer when it hasn’t been cut yet. Its great for making sure you aren’t overwhelmed with kitchen experiments.

Plus it actually fits in my toaster.

Which for me is, a HUGE bonus.

What proofing baskets do you use?

Proofing Basket: This is a container which your dough goes into after shaping. Its where the dough will stay in in the fridge overnight. Proofing baskets also called bannetons help your dough keep its shape during the cold proof. There are many types from the classics natural materials wicker, rattan, and wood pulp. To more modern materials like plastic or silicone. They are available in a variety of styles, shapes, sizes and textures.

Adorable baby pointing at a freshly baked baby sourdough loaf on a vintage mirror. — My sons little baby hand pointing to the baby loaf

Lets get into it!

Quick instructions

For those who have a recipe they love. If you are looking for a recipe to try, mine is below!

First you will need a sourdough recipe that makes about 1000 grams of sourdough (you can find mine here)

Cut each ingredient weight in half. If you want a slightly bigger loaf, multiply each weight by .75 .

Follow the recipe, do all the same steps as normal

Shape your loaf how you normally would.

Place your loaf in its proofing basket overnight.

Preheat your dutch oven to 485F/251C

if you are following another recipe please use those temperatures and timings and watch closely!

Baker’s Tip: I freeze my baby loaves for 10-30 minutes before scoring.

Bake for 30 minutes lid on and 7 minutes lid off ( 5 min for a blonde loaf 10 for a dark loaf)

Finally welcome your tiny, little, baby loaf into the world! Just allow it to cool fully before you slice into it.

Some tips

Baby loaves tend to get cold. Make sure to keep it a warm area of the house or it will take a long time to ferment properly!

If you would like to make multiple, grab two proofing baskets. Make your 1000 gram sourdough recipe as usual. When you tip the dough out for shaping use a bench scraper to cut the dough evenly into two pieces. You can weigh them if you need to be precise, but I just eye ball it.

Keep a close eye on your loaf when you remove the lid off the dutch oven, they can brown very quickly!

Small sourdough loaf measuring 5 inches in length, displayed with a tape measure on a kitchen counter. — A small 5in long sourdough loaf

My Recipe Halved

An (Almost) 500g Sourdough Recipe

Below is what I did for my baby loaf, if you would like to read my full recipe click here for the recipe, or here for the extended version. I recommend checking these out especially if you are just beginning your sourdough journey!

Ingredients

193 grams of warm water

250 grams of Bread Flour ( I use King Arthur’s Bakers classic, but the Organic bread flour works too)

48 grams of Active sourdough starter ( I round up technically its 47.5 grams)

5 grams of sea salt ( I like celtic fine ground or redmond real salt )

( If you purchase through my link I may make a small commission!)

Making The Dough

Mix together flour and water.
Let sit for an hour. (Autolyse)
Then dimple in starter, stretch and fold and mix it into the dough well.
let sit for 15 minutes.
Then dimple in starter, stretch and fold and mix it into the dough well.
Let sit for 30 minutes.

Coil Folds

Take temperature and do first coil fold
rest for 30 minutes.
Take temperature and do second coil fold
Rest for 30 minutes.
Take temperature and do third coil fold.
Let the dough rest until its showing signs that it is done proofing.

Shaping

Shape your dough as usual. ( I like to envelope fold and roll it up and crimp the ends)
You can stitch your dough if you would like.
Then cover and rest in the fridge overnight.

Baking the Loaf

Pre heat your oven with the dutch oven inside ( I bake on 485F/ 251C). Your oven should be at your goal temperature for at least 45 minutes. This the dutch oven can heat up properly.

Put your dough on parchment or a mat in the dutch oven

Bake for 5 minutes and then do the expansion score ( or not if you prefer)

Then continue baking for another 20-25 minutes

Next bake lid off for 5-10 minutes

Let the loaf cool completely before eating or wrapping

Bakers Tips:

I freeze my dough and score while I wait for the oven to heat up.

I score 20 minutes before the Dutch Oven is fully heated.

If your dough bottoms burn place a cookie sheet in the oven on a rack below your dutch oven

Have you tried my recipe? What recipe do you like to use?

Unbaked sourdough loaf with intricate wheat stalk scoring design, dusted with flour, placed on a bread mat with a wire monkey lame nearby. — baby sourdough loaf before going into the oven

What can you do with baby loaves?

Baby loaves are great for a lot of things here are some ideas I have had:

For Someone Else

Gifting: Pair with a homemade compound butter, or a bread dipping oil. For house warming a baby sourdough bread knife and cutting boards
Great for Charcuterie Boards the perfect little statement, or pre-slice for easy grazing.
Party favors for baby showers, birthdays any special event you are having

If I were to give baby loaves as party favors, I would wrap them in parchment and twine and attach a sprig of rosemary, what could be a better way to thank guests thank fresh sourdough bread?

Around the holidays: holly, a cinnamon stick, or a dried orange. bells, small pine cone, or pine branch

Summer time: fresh herbs, dried lemon slices, wild flowers, or garden flowers

you could also try trinkets like charms, gift tags, or a thoughtful note!

For You

Trying new inclusions if your dreaming up new flavor combos and want to try before you make a whole loaf
If you like having fresh loaves but cant make it through a full loaf before it stales.
A great way for micro-bakers to use left over dough for a small ticket item or for samples
Experiments want to try marbling your dough, baby loaves are a great way to test the water
Scoring and artistic practice, having two small loaves to bake means getting double the practice in.

How would you gift a baby loaf?

Tiny sourdough loaf with intricate wheat stalk scoring design, perfectly fitting in the palm of a hand, showcasing delicate craftsmanship. — sourdough that fits perfectly in the palm of my hand

I Love Them

My kids love them, honestly small versions of things just bring so much joy. I have so many ideas for these little loaves and I cant wait to share them with you! its been perfect for my family, as we are wasting far less, and these loaves are much easier to freeze whole and take up less room than a full loaf, and did I mention, they fit in my tiny toaster?

I’m hoping to make a few and ship them to family for the holidays!

Lets Connect!

What do you think, will your try a baby loaf? If you have id love to see pictures of the loaf you made!

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If you like this idea, want to use this idea or have made this already, leave a comment, or a like!

if youd like to see more of my work follow along on Instagram!

Baked sourdough loaf with intricate wheat stalk scoring design, dusted with flour, placed on a vintage mirror with a wire monkey lame nearby.

Baby Loaf FAQ

Can I use any recipe?

Yes! Baby loaves are simply cutting your recipe to be 500 grams of dough.

Does anything change other than size?

Yes you will want to keep a closer eye on bulk fermentation as well as lid off baking time.

I dont have a 500g Proofing Basket, can I still make this?

Yes! I have had success with 750-1000 gram baskets, but you could also try a small bowl for a round baby loaf

Do I need to lower my oven temperature or bake time?

I have kept my oven temperature the same, but my bake time is a few minutes shorter. Just make sure your loaf has an internal temperature of 200F+

Do I ferment baby loaves for less time?

It really depends on your dough temperature, my baby loaves get cold fast, so keep checking!

If you have any further questions please reach out, the best way to contact me is through comments, or DMs on Instagram or facebook!

Gift Ideas: Adorable Baby Sourdough Loafs

The cutest little loaves