These quantities yield a mini-loaf. The crust is better if you use a Dutch oven.


  • 1 cup of flour
  • 1/2 cup of water
  • 1/4 of active sourdough starter
  • 1 tbsp of honey
  • 1/2 tsp of salt
  • Optionnally, some seeds (e.g. sesame, pumpkin or chia)


  1. Feed your starter a couple of times, starting the day before. Do a last feeding in the morning or around noon.
  2. When the starter is ripe, mix all the ingredients lightly. Wait for 20 minutes.
  3. Knead and form a ball, massage it with some olive oil and put it in a bowl, covered.
  4. Fold the dough every hour for 3 or 4 hours.
  5. Put the bowl in the fridge for the night.
  6. The next morning, preheat the oven to 450°F with the Dutch oven inside.
  7. Gently shape the loaf on a baking sheet and wait until the oven is hot.
  8. Brush the loaf with water, sprinkle some flour and seeds, cut some slashes.
  9. Bake for 30 minutes with the lid of the Dutch oven.
  10. Bake for 20 minutes more without the lid.
  11. Cool down outside the oven for 1 hour.


The quantity of water depends on how liquid is your starter, so it can be tricky. When folding the loaf, it should be humid and easy to stretch.