If you’ve baked a few loaves of sourdough, you’ll know that every baker slowly shapes their own routine. Some things become second nature, others shift over time — and one thing I’ve learned is that bigger isn’t always better. Especially when it comes to my bread.
For my everyday bakes, I reach for a 375g loaf. Not 500g. Not “standard.” Just… right. Here’s why.
🍞 The Goldilocks Loaf
When I first started baking, I did what most people do — I followed the classic 500g flour sourdough recipes. The full-size boule. The big batard. They looked beautiful, no doubt, but I quickly realised that bigger loaves didn’t suit my life.
My starter is strong, my oven is small, and my schedule is tight. I wanted something more flexible. So I started scaling things down — and 375g of flour turned out to be the sweet spot.
🥖 Why 375g Works for Me
Here’s what I love about this loaf size:
- Perfect for one or two people
A full loaf lasts me just enough time to stay fresh — without having to freeze half of it. I live alone, and I often travel or share bakes with friends, so I don’t want to commit to a giant loaf every time. - Fits beautifully in a standard banneton
375g of flour gives me the exact dough weight to fill a medium round or oval banneton. The proofing is neater, and the final shape bakes more evenly in my Dutch oven. - Bakes quicker, cools faster
Smaller dough = less bake time and less waiting to cut into it. That post-bake patience is real, and this size helps me get to the eating part faster (with fewer crumbs flying everywhere). - More chances to experiment
I love trying new add-ins or flour blends, so baking a slightly smaller loaf means I can bake more often without wasting flour or storage space. - Less waste, more intention
A smaller loaf makes me more mindful — I savour each slice, use the last bit for toast or croutons, and rarely find stale ends hiding behind the bread bin.
🧾 My Go-To 375g Sourdough Recipe
This is the base recipe I return to again and again — simple, forgiving, and full of flavour.
Ingredients
- 375g strong white bread flour
- 270g water (72% hydration)
- 75g active sourdough starter (20%)
- 7.5g salt (2%)
Method Overview
- Autolyse: Mix flour and water. Rest for 1 hour.
- Add starter & salt: Mix well until incorporated.
- Bulk ferment: Around 4–6 hours at room temp with stretch & folds.
- Pre-shape & rest: 20 mins.
- Final shape & cold proof: 8–12 hrs in the fridge.
- Bake: 230°C covered for 20 mins, uncovered for 20–25 mins.
(You can always adjust hydration or flour type depending on your preferences — but this one rarely fails me.)
🧺 Make It Yours
Don’t feel pressured to bake what everyone else bakes. The perfect loaf is the one that suits your oven, your schedule, and your appetite.
Whether you’re baking for one, for a small family, or just want to reduce waste and maximise flavour — give the 375g loaf a go. You might be surprised by how much easier it fits into your life.
What’s your ideal loaf size?
Do you bake 500g or something else entirely? Let me know in the comments — I’d love to hear what works for you.
Madara
Leave a Reply