A quick, easy sourdough you can bake in one day.
introduction
This Same Day Sourdough Bread gives you fresh sourdough in hours, not days. It uses a strong starter and simple steps. If you want a slightly different take, try this easy same day sourdough recipe for more tips.
why make this recipe
- You get fresh bread the same day.
- It needs no long cold ferment.
- The steps are simple and fit a busy day.
- It makes a crisp crust and soft inside.
how to make Same Day Sourdough Bread
Follow the steps below in order. Keep the dough covered between folds and rests so it does not dry out. Use a timer to track the rests and folds. Be gentle when shaping so the dough keeps its air.
Ingredients :
- 410 grams all-purpose flour
- 290 grams water
- 160 grams starter
- 8 grams salt
Directions :
In a large bowl, mix together your water, starter, and salt. I like mixing those up first so the starter and the salt have a chance to disperse in the water.
Add the flour and mix well. I usually do this with a spoon and finish with my hands to break up all the flour. Cover with something airtight (plastic wrap, aluminum foil, plastic bag, even a shower cap works!) and let rest for 30 minutes. I find putting a plastic bag over top is the most practical.
After 30 minutes, do a set of stretch and folds. That means that you grab the edge of the dough, stretch it up, and fold it under on the other side. Rotate your bowl for 90 degrees and repeat 3 more times. We’re going for 4 sets of stretch and folds in total. Cover again and leave to rest for 20 minutes and do another set of stretch and folds.
Repeat this process until you do 4 sets of stretch and folds (which should take 1 hour in total). Be sure to cover your dough with something airtight in-between sets of stretch and folds to prevent the dough from drying out!
After you are finished with stretch and folds, cover the dough again (it should resemble a smooth ball by now) and let the dough rise for 3 – 4 hours at room temperature (I usually just leave it on the counter). It should almost double in volume.
After the bulk fermentation, transfer your dough to a lightly floured surface. We are going to shape your dough. The way to do that is to grab the opposite ends of the dough and pinch them together on top. Repeat with the other two opposites.
Prepare your bread basket (or banneton basket) so that you line it with a lightly floured tea towel. Carefully transfer your dough ball into a tea towel-lined basket. The pinched parts should be facing upwards. If your dough is extra wobbly, you can help yourself with a dough scraper.
Cover the dough again (I use the same plastic bag as before) and let it do its final rise for 2 hours at room temperature. About an hour in, you can turn your oven on to preheat it.
When your dough puffed up a bit and your dutch oven and oven are both sufficiently preheated, prepare a piece of parchment paper. Transfer your dough from the basket to the parchment paper, so the floured bottom of the dough is now the top of the dough. Score your dough with a razor blade or a sharp knife; make two deep cuts so you get a crisis cross pattern.
Transfer your parchment paper with a dough on it into a hot dutch oven. Splash just a bit of water between the parchment paper and dutch oven to create some steam and cover quickly to capture it inside. Put the bread in the oven for 30 minutes at 460°F (238°C). Take the lid off and bake for an additional 10 minutes with the lid off at 440°F (227°C) to get that golden brown color. Bake time depends on the strength of your oven, so you can adjust it a bit after. After taking the bread out of the oven, put it on a cooling rack, cover it with a damp kitchen towel and leave it to cool for at least an hour before you slice into it.
how to serve Same Day Sourdough Bread
Let the bread cool at least one hour before slicing. Serve plain, with butter, or with soup. It also makes great toast for breakfast. For a focaccia-style serve idea, see this same day sourdough focaccia for inspiration.
how to store Same Day Sourdough Bread
- Room temp: Keep in a paper bag or bread box for 2 days.
- Longer: Slice and freeze in an airtight bag for up to 3 months. Toast slices from frozen.
tips to make Same Day Sourdough Bread
- Use an active, bubbly starter for best rise.
- Weigh ingredients with a scale for consistency.
- Keep dough covered to stop a skin from forming.
- Use a hot dutch oven for good oven spring and crust.
- If your dough feels weak, give one more gentle fold during the first hour.
variation (if any)
- Add 1 tablespoon olive oil and some herbs for a herbed loaf.
- Mix in 50 grams of whole wheat flour for a heartier crumb.
- Make rolls by dividing dough before the final rise.
FAQs
Q: How active should my starter be?
A: It should double in 4–6 hours after feeding and be bubbly and slightly domed.
Q: Can I use bread flour instead of all-purpose?
A: Yes. Bread flour gives a stronger structure and a chewier crumb.
Q: What if my dough does not rise much?
A: Check starter activity, room temperature (warmer is faster), and try longer bulk fermentation.
Q: Can I bake without a dutch oven?
A: Yes. Use a baking stone and a pan of hot water for steam, but the crust may differ.
Q: How do I know the bread is done?
A: Tap the bottom; it should sound hollow. Internal temp should be ~205°F (96°C).
Conclusion
For more ideas and a similar same-day method, read this detailed guide from Same Day Sourdough Bread – The Pantry Mama. You can also compare tips and bake times at Same Day Sourdough Bread Recipe – Farmhouse on Boone.
Same Day Sourdough Bread
Ingredients
Method
- In a large bowl, mix together your water, starter, and salt.
- Add the flour and mix well, first with a spoon and then finish mixing with your hands.
- Cover the bowl with an airtight covering and let rest for 30 minutes.
- After 30 minutes, perform the first set of stretch and folds: grab the edge of the dough, stretch it up, and fold it under on the opposite side. Rotate the bowl 90 degrees and repeat this process until you complete 4 sets.
- Cover and let rest for 20 minutes before performing another set of stretch and folds.
- Continue performing in total 4 sets of stretch and folds over the first hour.
- After the final set of stretch and folds, cover the dough and let it rise for 3 - 4 hours at room temperature until it nearly doubles in volume.
- Transfer the dough to a lightly floured surface and shape it by pinching together the opposite ends.
- Place the shaped dough into a tea towel-lined bread basket with the pinched side facing up.
- Cover and let it do its final rise for 2 hours at room temperature.
- Preheat your oven as the dough rises.
- Transfer the dough onto parchment paper, score it with a razor blade, and place it into a preheated Dutch oven.
- Bake covered for 30 minutes at 460°F (238°C), then uncover and bake for an additional 10 minutes at 440°F (227°C).
- Once baked, place the bread on a cooling rack and cover with a damp kitchen towel, letting it cool for at least an hour.
- Slice and serve plain, with butter, or with soup.