Mini Sourdough Boules Baked in a Cupcake Pan Recipe

Introduction

Mini sourdough boules baked in a cupcake pan are a fun and approachable twist on traditional sourdough bread. These small, crusty loaves develop great flavor through simple fermentation and are perfect for individual servings or sharing.

Ingredients

• 100g active sourdough starter (recently fed, bubbly)
• 300g water
• 500g bread flour
• 10g salt

Instructions

1. Step 1: In a large mixing bowl, combine the active sourdough starter with the water. Stir until the starter is mostly dissolved.
2. Step 2: Add the bread flour and salt to the mixture. Mix until all the flour is incorporated. The dough will appear rough initially.
3. Step 3: Let the dough rest for 20-30 minutes to allow the flour to hydrate, then continue mixing or kneading until the dough feels smoother and more elastic. It should be slightly tacky but not sticky, and hold its shape well.
4. Step 4: Lightly oil a large bowl and place the dough inside. Cover the bowl and leave it at room temperature for bulk fermentation. This allows the dough to rise, develop bubbles, and gain flavor. The process is complete when the dough feels airy and has visibly increased in size.
5. Step 5: Preheat your oven to 450°F (230°C) and grease a cupcake pan. Divide the dough into equal portions and shape each into a small boule. Place the boules in the cupcake cups.
6. Step 6: Allow the shaped dough to proof until puffy. Then, bake in the preheated oven for 20-25 minutes, or until golden brown and crusty on top.
7. Step 7: Remove from oven and let the mini boules cool completely on a wire rack before slicing and serving.

Tips & Variations

• Use bread flour for better gluten development, which provides a chewy texture and good structure.
• If you prefer a softer crust, brush the boules with melted butter right after baking.
• Try adding herbs or garlic powder to the dough for a savory twist.
• Make sure your sourdough starter is active and bubbly for the best rise and flavor.

Storage

Store the mini boules in an airtight container or bread bag at room temperature for up to 2 days. To keep them longer, freeze fully cooled loaves wrapped tightly in plastic and foil for up to 3 months. Reheat frozen boules by thawing at room temperature and warming in a 350°F (175°C) oven for 10-15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

While you can use all-purpose flour, bread flour is preferred for its higher protein content, which helps create a stronger gluten network and chewier texture. Using all-purpose may result in a slightly denser loaf.

How do I know when bulk fermentation is complete?

Instead of relying on a strict time, look for signs such as the dough rising noticeably, developing surface bubbles, and feeling airy and light when you gently press it. The dough should have increased in size and show good elasticity.

Mini Sourdough Boules Baked in a Cupcake Pan Recipe

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★★★★★

5 from 143 reviews

These Mini Sourdough Boules baked in a cupcake pan offer a simple yet delicious approach to homemade sourdough bread. Using just a few basic ingredients—active sourdough starter, water, bread flour, and salt—this recipe highlights the beauty of traditional fermentation and baking techniques. The small boule size makes these breads perfect for individual servings, with chewy crusts and airy interiors, all baked effortlessly in a cupcake pan for consistent shape and bake.

• Author: Ruby
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 6 to 8 hours (including fermentation and proofing)
• Yield: 8 mini sourdough boules 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 150g active sourdough starter (recently fed and bubbly)
• 300g water, room temperature
• 500g bread flour
• 10g salt

Instructions

1. Dough Preparation: Begin by combining the active sourdough starter with the water in a large mixing bowl, stirring until mostly dissolved. Add the bread flour and salt, and mix until all flour is incorporated. The dough will appear rough and shaggy initially.
2. Kneading and Resting: Let the dough rest for 20-30 minutes (autolyse) to allow hydration. After resting, continue mixing or kneading the dough until it becomes smooth, elastic, and slightly tacky but not sticky. This process develops gluten for structure and chewiness.
3. Bulk Fermentation: Transfer the dough into a lightly oiled bowl and cover it to prevent drying. Let it ferment at room temperature for about 4-6 hours, or until it has noticeably risen, feels airy, and you can see bubbles forming under the surface. This slow fermentation develops flavor and texture.
4. Shaping Mini Boules: Once bulk fermentation is complete, gently deflate the dough and divide it into small portions (approximately 75-100g each). Shape each portion into a tight round boule by folding edges under and creating surface tension.
5. Proofing in Cupcake Pan: Place each shaped boule into a lightly greased cupcake pan cavity. Cover and allow the dough to proof for 1-2 hours or until puffy and slightly risen.
6. Baking: Preheat the oven to 230°C (450°F). Bake the mini boules in the cupcake pan for 20-25 minutes until the crust is deep golden brown and sounds hollow when tapped.
7. Cooling: Remove the mini boules from the pan and place on a wire rack to cool completely before slicing, which helps develop crumb texture.

Notes

• Use an active and bubbly sourdough starter to ensure good fermentation and rise.
• The bulk fermentation time can vary based on room temperature; warmer environments will speed it up.
• Resting the dough before kneading (autolyse) improves gluten development and dough extensibility.
• Proofing in a cupcake pan helps maintain a uniform, small boule shape and allows for even baking.
• Cooling the bread fully before cutting avoids a gummy crumb texture.

Keywords: sourdough, bread, mini boules, baking, cupcake pan, artisan bread, homemade bread