Same day sourdough bread is one of those baking wonders that manage to capture the hearts (and bellies) of bread enthusiasts around the world. This recipe embodies all the irresistible charm of a traditional sourdough loaf — a crispy crust, a tender crumb, and that signature tangy flavor — all achieved in less time than you might expect. Unlike many sourdough recipes that require days of tender loving care, this version allows you to enjoy freshly baked bread on the same day you start.
When I first tried my hand at making sourdough, I was both excited and overwhelmed. The thought of waiting days for a starter to ferment seemed daunting. But discovering this same-day sourdough bread recipe transformed my baking experience. It’s quick enough for a weeknight and impressive enough to serve alongside your favorite meal. Picture yourself slicing into a warm, crusty loaf that fills the kitchen with an enticing aroma. Trust me, as soon as you close your eyes and take that first bite, you’ll understand why I love this bread!
Why You’ll Love This Recipe
- Simple & Quick: You can have a warm, homemade loaf in a little over 10 hours from start to finish!
- Irresistible Flavor: Its crispy crust and tender, chewy inside are pure bliss.
- Eye-Catching Appeal: Golden, rustic-looking bread that tastes as good as it looks makes for a perfect centerpiece.
- Flexible Serving: Great for breakfast toast, sandwiches, or served alongside soups and salads.
- Diet-Friendly Options: Very few ingredients and no preservatives mean you know just what you’re eating.
Ingredients You’ll Need
- 70 grams ripe sourdough starter: Ensure it’s bubbly and active for the best fermentation.
- 70 grams water: This water helps hydrate the dough; use filtered water if possible.
- 70 grams all-purpose or bread flour: Either works well, though bread flour gives a chewier texture.
- 200 grams ripe levain: Essentially a larger batch of sourdough starter, giving your bread a kick of flavor.
- 250 grams water, divided: This keeps your dough hydrated. Reserve 25 grams for later use.
- 10 grams salt: Essential for flavor; it helps the dough develop strength.
- 40 grams whole wheat flour: For added flavor and nutrition; feel free to replace it with white flour if desired.
- 360 grams bread flour: This is the bulk of your dough, giving structure and chewiness.
How to Make Same Day Sourdough Bread
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Mix the Levain: In a small bowl, combine the 70 grams of ripe sourdough starter, 70 grams of water, and 70 grams of flour. Cover it and let it rise at around 78ºF for 3 to 4 hours until it’s doubled and bubbly.
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Fermentolyse: Add 200 grams of levain and 225 grams of water to a large bowl. Keep the remaining 25 grams of water for later. Mix in 360 grams of bread flour and 40 grams of whole wheat flour until you have a shaggy dough. Cover and let it rest for 30 minutes.
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Add the Salt: After 30 minutes, sprinkle 10 grams of salt over the dough along with the reserved 25 grams of water. Use wet hands to gently incorporate the salt into the dough. Cover and let it rest for another 30 minutes.
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Stretch and Fold: With one wet hand, reach underneath the dough and stretch it, folding it towards the center. Rotate the bowl a quarter turn, repeating this process until you’ve folded all four sides. Cover and allow it to rest for an additional 30 minutes. Perform two more sets of stretch and folds, continuing to let the dough rest in between.
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Finish Bulk Fermentation: After the last set of folds, let the dough rise at 78ºF for about 3½ hours total from the start. It should appear puffy, with bubbles forming.
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Preshape: Gently turn the dough out onto a work surface. Wet your hands and use a bench scraper to pull the dough into a round shape without deflating it too much. Leave it uncovered for 30 minutes.
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Prepare the Bowl: Line a banneton or small bowl with a hair net or kitchen towel to help with the final rise and shaping.
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Shape the Dough: After resting, shape it into a ball. If it’s sticky, use a little flour on top. Gently pull one side toward the center, rotating as you go to create tension. Transfer it seam-side up into the prepared bowl and cover with a towel or another light covering.
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Final Rise: Let it rise at 78-80ºF for about 2 hours. The dough should puff up and slowly spring back when lightly pressed.
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Preheat the Oven: About 30 minutes before baking, put a Dutch oven in the oven to preheat for 450ºF.
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Score the Dough: Carefully flip the dough onto a piece of parchment paper. Use a bread lame or sharp knife to score a design on top. If scoring is challenging, refrigerate for 20–30 minutes before scoring.
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Bake: Bring the Dutch oven out, gently lower the dough inside, cover, and bake at 450ºF for 25 minutes. Remove the lid and continue to bake for another 15–20 minutes until the crust is golden and the internal temperature reads 205–210ºF. Let it cool completely before slicing.
Storing & Reheating
Store any leftover bread at room temperature in a paper bag for up to 3 days. If you need longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. For freezing, wrap it well in plastic or foil, and it can last up to 3 months. When you’re ready to enjoy, reheat slices in a toaster or whole in a 350ºF oven until warmed through; note that texture may soften slightly after rewarming.
Chef’s Helpful Tips
- Keep your sourdough starter active and bubbly for the best results.
- When mixing the dough, aim for a shaggy consistency to ensure proper hydration.
- Use a bench scraper to help with shaping if the dough becomes too sticky.
- Be attentive during the final rise — the dough puffs up quickly due to the high yeast content.
- Consider adding seeds or herbs during the stretching phase for extra flavor.
- Experiment with different types of flour to see which you prefer!
There’s something incredibly rewarding about baking your bread. This same-day sourdough bread is a blend of simplicity and quality that is sure to impress. With its beautifully golden crust and mouthwatering interior, it invites you to enjoy a slice wrapped in butter or paired alongside your favorite soup. Whether you’re a novice or a seasoned pro, don’t hesitate to give this recipe a try. Remember, every loaf is a new opportunity to express your baking creativity!
Recipe FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! While bread flour gives you a chewier and higher loaf due to its protein content, all-purpose flour will still yield a delicious bread. It may be slightly less airy but will taste wonderful nonetheless.
What can I do if my dough isn’t rising?
If your dough isn’t rising, check if your sourdough starter is active and bubbly. Ensure that the room temperature is warm enough for fermentation, ideally around 75-80ºF. Sometimes, a longer rise can help.
How do I get a better crust on my sourdough?
A hot Dutch oven and sufficient steam during the initial baking phase will help achieve that coveted crust. Avoid opening the oven door too early, as the steam escapes.
Can I flavor my sourdough?
Definitely! Feel free to add herbs, spices, nuts, or seeds when shaping your dough. It’s a great way to personalize your bread and get creative with flavors you love.
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Same Day Sourdough Bread
This Same Day Sourdough Bread combines the rich flavors of homemade sourdough with a straightforward preparation process, perfect for any meal. Enjoy this easy-to-make loaf, thanks to its simple ingredients and quick fermentation time, making it ideal for your next dinner or cozy breakfast.
- Total Time: 11 hours 15 minutes
- Yield: 12 servings 1x
Ingredients
- 70 grams sourdough starter, ripe, bubbly and active, about 1/4 cup plus 1 tablespoon
- 70 grams water, about 1/4 cup plus 1 tablespoon
- 70 grams all purpose or bread flour, heaping 1/2 cup
- 200 grams levain, ripe, bubbly and active, about 3/4 cup
- 250 grams water, divided, 25 grams reserved for after the fermentolyse, (about 1 cup plus 1 tablespoon water)
- 10 grams salt, about 1.5 teaspoons
- 40 grams whole wheat flour, about 1/3 cup
- 360 grams bread flour, about 2 3/4 cup
Instructions
- Combine the active sourdough starter, flour, and water in a small bowl or jar to create the levain.
- Cover the bowl and let the levain rise at approximately 78ºF for 3–4 hours until it is doubled in size and bubbly.
- For a slower fermentation, prepare an overnight levain using a lower starter-to-flour-and-water ratio.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure your sourdough starter is bubbly and active for best results.
The dough can be prepared in the morning for baking earlier in the day.
- Prep Time: 30 minutes
- Cook Time: 645 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
