Same Day Sourdough Bread Recipe (2024)

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Learn how to make this delicious same day sourdough bread recipe. From feeding the starter to baking fresh bread, all done in one day. With a delightful chewy interior and crusty exterior you’ve come to expect in a sourdough boule.

Same Day Sourdough Bread Recipe (1)

The key to having your sourdough bread ready the same day you start it is starting the whole process with an active sourdough starter. Now, technically, it can actually be made the same day even if you start the morning with the starter in the refrigerator, but it won’t be ready by dinnertime.

A few weeks ago one of my children, who is particularly like her mother, requested kombucha and sourdough bread in her Easter morning basket.

I noted her request, but then failed to think about it again until Saturday morning. Pulling the starter out of the fridge around 8 am (when I finally realized that I better get going if she was going to have pretty loaves in her basket the next day) and fed it.

I put it in a really warm place to accelerate the bubble/yeast action (on top of my vintage stove with a standing pilot light) and it looked ready enough by noon to start.

I mixed up the ingredients all at once, skipping the normal first autolyse with flour and water. Next, I did 3 stretch and folds 20 minutes apart. This meant I was ready for the bulk ferment in a little over anhour.

By about 1:30 it was sitting on the back of the stove doing its thing.

Around 6:00 I divided it, shaped it, and put it in the banneton basket.

Instead of putting it in the fridge like I usually would for the final rise, I put it in the same warm place. It was ready to score and bake by 8:00 pm. There was bread put in her basket by 9:00. I only have a phone pic of my cute loaf, (it is half size to make it fit in her basket), but I had one happy girl on Easter morning.

I realize no one cares to have bread that late at night, but I thought this post would be a good one, just to let you know that it IS possible to have same day sourdough!

By feeding the starter the night before, you can have the same day sourdough recipe at a reasonable hour. So, let’s proceed with that recipe!

Same Day Sourdough Bread Recipe (2)

Why you will love this recipe:

Quicker than most sourdough recipes:Most of the sourdough breads I make usually take around 2 days or more. Where this recipe can be made in one.

Delicious: There is nothing like a delightfully chewy and crusty loaf of bread made with natural yeast.

Easy Recipe:Perfect if you are a beginner baker. This recipe is really easy.

Same Day Sourdough Bread Recipe (3)

Tips For Making This Easy Sourdough Bread Recipe:

  • To make it a little faster so you have homemade bread earlier in the day, you can feed your sourdough starter the night before. This way as soon as you wake up the next morning the starter is ready to be mixed up with the remaining ingredients rather than having to wait for the starter to double.
  • Dust the top of the dough with flour so the scoring pattern stands out.
  • If the dough is a little sticky during the stretch and fold process, dip your fingers in water.

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Ingredients:

All-purpose flouror bread flour

Active sourdough starter– This needs to be a mature starter that has been fed and is nice and bubbly. Should pass the float test.

Water– Preferably filtered water. Tap water may contain chlorine which can inhibit the wild yeast in the sourdough starter.

Salt– I like using sea salt or pink Himalayan salt.

Large mixing bowl

Cast iron Dutch oven

Proofing basket or banneton basket

Lame, razor blade, or sharp knife

Kitchen scale

Same Day Sourdough Bread Recipe (4)

FAQ:

Can sourdough starter be ready in 1 day?

If you are creating a sourdough starter from scratch it will take at least 7 days (or more) before it is ready to bake with. The easiest way to have a sourdough starter ready in one day is to purchase a starter from a local bakery or get one from a friend.

How do you speed up sourdough proofing?

Place it in a warm spot like on top of a stove with a pilot light, near a fireplace, or in the oven with a light on.

Can you buy sourdough starter at the grocery store?

Some specialty grocery stores may have sourdough starters to buy. Another option would be a local bakery or a sourdough bread stand at a local farmers market.

How long should you take sourdough out of the fridge before baking?

Usually about 4-12 hours depending on how mature your starter is and how warm your kitchen is.

Same Day Sourdough Bread Recipe (5)

How To Make Same Day Sourdough Bread

First thing in the morning, feed your starter and place it in a warm spot. This could be in the oven with just the light on, near a fireplace, or on top of the stove with a pilot light. Placing it in a warm spot will encourage the wild yeast to get nice and bubbly.

Allow the starter to about double. About four hours. It should pass the float test. This is when you take a small amount of starter and place it in a small glass of water. If it floats it is ready to make bread. If it sinks, it is not quite ready yet.

Add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 20 minutes. This is the autolyse process where the flour is being hydrated with the water. Typically, you would just add the water and flour together. But to save time we are skipping this and completing the autolyse with the starter and the salt.

Complete the first stretch and fold.

Grab the edge of the dough and pull up stretching it out as you pull upwards.

Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds.

Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 20 minutes and complete two more rounds 20 minutes apart.

Bulk Fermentation

Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 5-8 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc.

Shape

Place the bread dough on a lightly floured surface.

Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you.

Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it a good rise and oven spring.

Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose, einkorn, bread flour, etc. will work just fine) seam side up. You want the smooth side or pretty side facing down in the banneton.

Let the dough rise one more time at room temperature for 1-2 hours (depending on how warm your kitchen is) covered with a plastic bag, damp kitchen towel. Preheat the dutch oven during the final proof to speed up the process. This will also give the dough a warm place to rise.

Bake

Preheat a dutch oven to 500 degrees f for 1 hour.

Place dough on a piece of parchment paper.

Dust the top of the dough with flour, if desired, and score with lame or razor blade. I like to do one large score (also known as an expansion score) and then a cute design for the other score.

Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.

Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.

Carefully remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until golden brown.

Same Day Sourdough Bread Recipe (6)

Baking Schedule:

8:00 am: Feed sourdough starter. Could also be done the night before. If fed the night before, start the dough right away in the morning. This will speed up the process and allow you to bake much sooner.

12:00 pm:Mix ingredients. Autolyse for 20 minutes. Next, complete 3 stretch and fold rounds 20 minutes apart.

1:30ish pm:Bulk fermentation

6:00 pm:Shape and allow rise for 1-2 hours. Preheat the oven with the dutch oven for an hour.

7-8:00 pm: Bake

Find More Sourdough Bread Recipes:

  • Sourdough Sandwich Bread
  • Whole Wheat Sourdough bread
  • Sourdough Discard Bread: This one contains commercial yeast
  • Sourdough Beer Bread
  • No-Knead Sourdough Bread

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.

Same Day Sourdough Bread Recipe (7)

Same Day Sourdough Bread

Learn how to make this delicious same day sourdough bread recipe. From feeding the starter to baking fresh bread, all done in one day. With a delightful chewy interior and crusty exterior you've come to expect in a sourdough boule.

4.53 from 172 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 12 hours hours

Total Time: 12 hours hours 55 minutes minutes

Servings: 10

Author: Lisa Bass

Ingredients

  • 475 grams all-purpose flour 3 1/2 cups
  • 100 grams active sourdough starter 1/2 cup
  • 325 grams water 1 1/4 cups
  • 10 grams salt 1 1/2 teaspoons

Instructions

  • First thing in the morning, feed your starter and place it in a warm spot.

  • Allowed the starter to about double. About four hours. It should pass the float test.

  • Add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 20 minutes covered.

  • Grab the edge of the dough and pull up stretching it out as you pull upwards. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds.

  • Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 20 minutes and complete two more rounds 20 minutes apart.

  • Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 5-8 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc.

  • Place the bread dough on a lightly floured surface.

  • Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you.

  • Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides.

  • Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose, einkorn, bread flour, etc. will work just fine) seam side up. You want the smooth side or pretty side facing down in the banneton.

  • Let the dough rise one more time at room temperature for 1-2 hours (depending on how warm your kitchen is) covered with a plastic bag, plastic wrap or a damp kitchen towel. Preheat the dutch oven during the final proof to speed up the process.

  • Preheat a dutch oven to 500°F for 1 hour.

  • Place dough on a piece of parchment paper.

  • Dust the top of the dough with flour, if desired, and score with lame or razor blade.

  • Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.

  • Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.

  • Carefully remove the lid with oven mitts, turn the oven temperature down to 475°F, and bake an additional 15-25 minutes or until golden brown.

Notes

  • To make it a little faster so you have homemade bread earlier in the day, you can feed your sourdough starter the night before. This way as soon as you wake up the next morning the starter is ready to be mixed up with the remaining ingredients rather than having to wait for the starter to double.
  • Dust the top of the dough with flour so the scoring pattern stands out.
  • If the dough is a little sticky during the stretch and fold process, dip your fingers in water.

Nutrition

Calories: 182kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 390mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Calcium: 8mg | Iron: 2mg

Same Day Sourdough Bread Recipe (2024)

FAQs

What is the secret to sourdough bread? ›

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

Which flour is best for sourdough bread? ›

It will be easy to fold and shape and give you the best oven rise because of this. If you had a choice of all purpose and bread flour, or even whole wheat, I will always recommend going with bread flour. Particularly if you're just starting out with baking sourdough bread, it's the easiest choice.

What happens if I forget to feed my sourdough one day? ›

If you missed one feeding

Don't worry — your starter is fine. Just pick back up with your typical routine and your starter will settle in easily. To be safe, give it one or two feedings before you bake with it to make sure it's at full strength.

Why do you have to eat sourdough twice a day? ›

Discard a portion of the starter and feed it with fresh flour and water every 24 hours. Twice-Daily Feeding: In warmer environments or if you prefer a faster fermentation process, you can feed your starter twice a day, approximately every 12 hours. This helps maintain a more active and vigorous starter.

What not to do with sourdough? ›

Here are the big errors to avoid when working with sourdough.
  1. You Bake Too Soon. ...
  2. You Use Unfiltered Tap Water. ...
  3. You Use Water That Is Too Hot or Too Cold. ...
  4. You're Impatient. ...
  5. You Don't Autolyse Your Dough. ...
  6. You Don't Let Gluten Develop Properly. ...
  7. You Don't Let the Bread Proof Long Enough. ...
  8. You Don't Form the Bread Correctly.
Apr 1, 2022

Why do you put vinegar in sourdough bread? ›

In fact the acidity is a dough conditioner that softens the texture of whole grains and makes the bread more pliable. Hack: apple cider vinegar. I often add about a tablespoon of ACV to bread as a dough conditioner. This doesn't affect the flavor much if at all.

Is distilled water good for sourdough? ›

Two that you want to avoid when it comes to your sourdough starter is distilled or reverse osmosis water. This type of water lacks the beneficial minerals and bacteria that your sourdough starter will thrive on. Instead, use filtered tap water or bottled spring water.

Is bleached or unbleached flour better for sourdough bread? ›

If you have an established sourdough starter you can use any flour of your choosing! Honestly, I've even used bleached flour on the rare occasion if I'm in a pinch and don't have unbleached flour in our pantry.

What is the best ratio of flour to water for sourdough bread? ›

Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).

Why do you discard half the sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Do you discard sourdough every time you feed? ›

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

What does a bad sourdough starter look like? ›

While some starters might develop a thin layer of hooch (a liquid that forms on the surface), especially if they have been neglected, mould growth is a definite problem. A mouldy sourdough starter will exhibit visible signs of mould growth, which can vary in appearance depending on the type of the mould.

Should I stir my sourdough starter between feedings? ›

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

How many pieces of sourdough bread a day? ›

Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet. The United States Department of Agriculture recommends 6 servings of grains per day. For reference, one slice of sourdough bread is a single serving.

What is the best flour for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

What is the secret behind the sour of sourdough bread? ›

A sourdough starter is made up of wild yeast and bacteria working together. The bacteria is where the sour flavor is coming from! Lactic Acid Bacteria are most active in the mid 80-90 degrees F, but that speeds up the wild yeast which prefer a more mild temperature of mid 70s F.

What makes sourdough bread better? ›

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

What makes sourdough bread more flavorful? ›

Longer fermentation

As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

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