This recipe offers the deep flavor and texture of traditional sourdough bread, but in a much faster timeframe. Ideal for spontaneous bakers or anyone with a busy schedule, it eliminates the need for overnight proofing. All you need is a mature sourdough starter and a few basic ingredients to create a bakery-quality loaf from scratch in just one day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter
Bread flour
Water
Salt
Directions
Feed your starter: Make sure your sourdough starter is active and bubbly. Feed it a few hours ahead so it’s at peak activity when you begin.
Mix the dough: In a large bowl, combine the sourdough starter, water, and flour. Mix until there are no dry bits of flour. Let it rest (autolyse) for 30 minutes.
Add salt: Sprinkle salt over the dough and mix it in thoroughly using the stretch and fold method.
Bulk fermentation: Let the dough rise at room temperature for 4 to 5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
Shape the dough: Turn the dough onto a floured surface, shape it into a round or oval loaf, and place it seam-side up in a floured banneton or towel-lined bowl.
Final rise: Cover and let the dough rise at room temperature for another 1.5 to 2 hours, or until puffy and slightly risen.
Preheat oven: While the dough is finishing its final rise, preheat your oven to 475°F (245°C) with a Dutch oven inside.
Score and bake: Turn the dough onto parchment paper, score the top with a sharp blade, and place it in the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 20–25 minutes until deeply golden.
Cool: Let the bread cool on a wire rack for at least 1 hour before slicing.
Servings and timing
This recipe makes 1 loaf, serving approximately 8–10 slices. Prep time: 30 minutes Rise time: 6 to 7 hours total Bake time: 40–45 minutes Cooling time: 1 hour
Variations
Whole Wheat: Substitute up to 30% of the bread flour with whole wheat flour for a heartier flavor and texture.
Seeded Crust: Roll the shaped dough in sesame, poppy, or flax seeds before the final rise for a crunchy crust.
Herbed Sourdough: Mix in chopped rosemary, thyme, or other herbs during the initial mixing for added flavor.
Olive & Garlic: Fold in chopped olives and roasted garlic during bulk fermentation for a savory twist.
Rye Blend: Swap in some rye flour to give your loaf a denser crumb and deeper taste.
Mini Boules: Divide the dough into smaller portions and bake individual rolls or mini loaves.
Storage/Reheating
Store your sourdough loaf wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer freshness, store in an airtight container for up to 4 days. To freeze, wrap the loaf or slices in plastic wrap and freeze for up to 2 months. Reheat slices in a toaster or re-crisp the whole loaf in a 350°F oven for 10–15 minutes.
FAQs
Can I really make sourdough bread in one day?
Yes, with an active starter and warm room temperatures, you can complete the mixing, rising, and baking all in a single day.
Do I need a Dutch oven?
While a Dutch oven creates the best crust, you can bake the bread on a preheated baking stone with a tray of water for steam.
What kind of flour is best?
High-protein bread flour gives the best rise and texture, but you can mix in whole wheat or rye for added flavor.
How do I know my starter is ready?
Your starter should be bubbly and double in size within 4 to 6 hours of feeding. It should pass the “float test” in water.
Can I slow down the process?
Yes, you can refrigerate the dough after shaping and bake the next morning if needed.
Why do I need to let the bread cool before slicing?
Cooling allows the crumb to set. Cutting too early can result in a gummy texture.
My bread didn’t rise well. What went wrong?
Common issues include an inactive starter, under-proofing, or over-proofing. Ensure your starter is vigorous and follow timing closely.
Can I double this recipe?
Yes, simply double the ingredients and divide the dough into two loaves for baking.
Why use stretch and folds?
They build dough strength without kneading, which improves the texture and rise of sourdough.
Is this bread sour?
The flavor is mildly tangy since it ferments quickly. For a more pronounced sourness, use a longer fermentation process.
Conclusion
Same Day Sourdough Bread delivers incredible results in a fraction of the usual time, making it perfect for busy bakers or spontaneous cravings. With just a few ingredients and a little hands-on time, you can enjoy a fresh, crusty loaf by dinner. Whether you’re a beginner or a seasoned baker, this recipe proves that artisan sourdough doesn’t have to take days to be delicious.
Same Day Sourdough Bread is a crusty, flavorful artisan-style loaf made from a sourdough starter—ready to bake and enjoy in just one day. This simplified method delivers tangy taste and chewy texture without the multi-day wait.
Ingredients
100g active sourdough starter
375g water (room temperature)
500g bread flour
10g salt
Instructions
Feed your sourdough starter a few hours before baking so it’s active and bubbly.
In a large mixing bowl, combine starter, water, and flour. Mix until no dry bits remain. Cover and let rest (autolyse) for 30 minutes.
Add salt to the dough and mix it in using stretch and fold motions until incorporated.
Let the dough rest at room temperature for 4–5 hours, performing stretch and folds every 30 minutes during the first 2 hours.
After bulk fermentation, turn the dough onto a lightly floured surface and shape it into a round or oval loaf.
Place the shaped dough seam-side up in a floured banneton or towel-lined bowl. Cover and let rise for 1.5 to 2 hours until puffy.
While the dough is rising, preheat the oven to 475°F (245°C) with a Dutch oven inside.
Turn the dough onto parchment paper, score the top with a sharp blade, and transfer it into the preheated Dutch oven.
Bake covered for 20 minutes, then remove the lid and bake for another 20–25 minutes until golden brown and crisp.
Transfer to a wire rack and let cool for at least 1 hour before slicing.
Notes
Substitute up to 30% of the bread flour with whole wheat or rye flour for added flavor.Add mix-ins like seeds, olives, or herbs for variety.Use a baking stone and tray of water for steam if you don’t have a Dutch oven.For stronger sour flavor, refrigerate dough overnight before baking.Let cool completely to avoid a gummy texture when slicing.
