Half-Size Heritage Sourdough Bread (Edit recipe)

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These half sourdough loaves made with Sunrise Heritage Bread Blend Flour are the perfect size for small households and a great way to try new flavors and inclusions — like this sesame loaf. This heritage blend of Turkey Red and White Sonora wheat creates a loaf with a rich flavor, chewy interior, and perfectly crispy crust. The smaller loaf size means fresh sourdough more often and more room to experiment with different toppings and mix-ins.

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PREP TIME

24 hours

COOK TIME

25 minutes

INGREDIENTS

7

Serves: 6

Ingredients

Dough

250 grams Heritage Bread Blend Flour - Sunrise Flour Mill
60 grams Sourdough Starter, Homemade
150 grams Water, lukewarm

Salt Mixture

5 grams Salt
10 grams Water, lukewarm

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Levain: In a small bowl, mix the sourdough starter, water, and Heritage Bread Blend Flour until well combined. Cover and let rest at room temperature for 8-12 hours, or until bubbly and active. The levain should be doubled in size and airy before using it in the dough. The timing will depend on the temperature of your kitchen (cooler enviromement takes longer, warmer environment less time)
Mix the Dough (Autolyse): In a large bowl, mix the bread flour and cornmilk until no dry flour remains. The dough will be slightly sticky and soft.
Cover and let rest for 45–60 minutes to allow the flour to fully hydrate.
Add the Starter and Salt: Add the active sourdough starter and salt to the dough. Use your hands to pinch and fold the starter and salt into the dough until well incorporated. Let rest for 30 minutes.
Strengthen the Dough (Stretch & Folds): Over the next 2½ to 3 hours, perform 3–4 sets of stretch and folds every 30 minutes. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn and repeat until all sides are done. Cover between sets. You’ll notice the dough becoming smoother and more elastic after each fold.
Bulk Fermentation: After your last fold, cover and let the dough rise at room temperature (75–78°F / 24–26°C) for about 4–5 hours, or until it’s about 50–75% risen and bubbly with a slightly domed surface.
Shape the Loaf: Lightly flour your surface and gently turn out the dough. Shape into a round or oval loaf by folding the edges toward the center, then tightening the shape using your hands or a bench scraper. Place the shaped dough seam-side up into a floured banneton or lined bowl.
Add Sesame Seed Coating: After shaping, gently roll or dredge the top of the dough into a shallow bowl or plate of sesame seeds, pressing lightly so they adhere to the surface.
Transfer to Banneton: Place the dough seam-side up into a floured banneton or lined bowl, keeping the seeded side facing down (it will be flipped before baking).
Cold Proof (Retard): Cover and refrigerate overnight for 8–12 hours. This slow proofing enhances the flavor and helps develop that perfect crust.
Preheat & Bake: Preheat your oven with a Dutch oven inside to 475°F (245°C) for at least 30–45 minutes. Carefully place your dough (seam side down) into the preheated Dutch oven. Score the top with a sharp blade.
Bake: 30 minutes covered at 450°F. 15-20 minutes uncovered at 450°F until golden and crisp.
Cool Completely
Transfer to a cooling rack and let rest for at least 1 hour before slicing.
This allows the crumb to set and moisture to distribute evenly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	102
Fat:	0 g
Carbohydrates:	22 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	362 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.