A simple plan to bake same-day sourdough at home.
introduction
This Same Day Sourdough Bread is a fast way to get fresh sourdough in one day. It uses a strong starter and short rests so you bake by evening. If you want a quick guide while you read, try this quick guide for extra notes. The method is plain and fits a busy day.
why make this recipe
- You get real sourdough flavor without two days of waiting.
- It needs only four main ingredients and small hands-on time.
- It fits well for weeknight baking or last-minute plans.
how to make Same Day Sourdough Bread
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.
For a full step-by-step picture list, you can compare with this speedy guide.
how to serve Same Day Sourdough Bread
Slice after the bread cools for at least one hour. Serve plain, with butter, or with soup. Toasting slices brings out the nutty flavor.
how to store Same Day Sourdough Bread
Leave the loaf whole and store in a paper bag or wrapped in a tea towel at room temperature for up to 3 days. For longer storage, slice and freeze in a sealed bag for up to 2 months. Thaw slices at room temperature or toast straight from the freezer.
tips to make Same Day Sourdough Bread
- Use a strong, active starter for best rise.
- Keep water temperature cool to slow fermentation slightly if your kitchen is hot.
- Keep dough covered between folds to avoid a dry skin.
- Preheat your dutch oven well for a better crust.
- Let it cool before slicing to finish the crumb.
variation (if any)
- Add 20-40 grams of whole wheat flour for more flavor.
- Mix in seeds or herbs at the end of the first fold for texture.
- For a softer crust, reduce the uncovered bake time by a few minutes.
FAQs
Q: Can I use bread flour instead of all-purpose?
A: Yes. Bread flour gives more chew and a taller loaf. Use the same weight.
Q: My dough did not rise much. What went wrong?
A: The starter may be weak or the room too cool. Feed starter so it is active before using.
Q: Can I make this overnight instead of same day?
A: Yes. Chill the dough after folding to slow fermentation and bake the next day. Times change when chilled.
Q: Do I need a dutch oven?
A: A heavy pot helps trap steam, but you can bake on a hot baking stone and use a pan of water for steam.
Conclusion
For more tips and a full recipe reference, see Same Day Sourdough Bread – The Pantry Mama. Another useful write-up is Same Day Sourdough Bread Recipe – Farmhouse on Boone.
Same Day Sourdough Bread
Ingredients
Method
- In a large bowl, mix together the water, starter, and salt.
- Add the flour and mix well, using a spoon initially and finishing with your hands.
- Cover with an airtight cover and let rest for 30 minutes.
- After the rest, do a set of stretch and folds: grab the edge of the dough, stretch it up, and fold it under. Rotate the bowl 90 degrees and repeat three more times.
- Cover and leave to rest for 20 minutes before another set of stretch and folds. Repeat this process until you've completed four sets of stretch and folds (about 1 hour).
- Keep the dough covered between folds to prevent it from drying out.
- After the stretch and folds, cover the dough again and let it rise for 3-4 hours at room temperature, until it almost doubles in volume.
- Transfer the dough to a lightly floured surface and shape it by pinching the opposite ends together.
- Prepare your bread basket by lining it with a lightly floured tea towel, then transfer your shaped dough ball into the basket and cover it.
- Let the dough rise for 2 hours at room temperature. Preheat the oven about one hour into this time.
- Prepare a piece of parchment paper and transfer your dough onto it.
- Score the dough with a sharp knife to create a cross pattern.
- Place the parchment paper with the dough into a preheated dutch oven, splash a bit of water for steam, and cover.
- Bake for 30 minutes at 460°F (238°C), then uncover and bake for an additional 10 minutes at 440°F (227°C) for a golden brown crust.
- After baking, transfer the bread to a cooling rack and cover with a damp kitchen towel for at least one hour before slicing.