Same Day Sourdough Bread
With no overnight rise required, same day sourdough bread is the perfect way for any beginner or expert baker to bake up a fresh, homemade loaf in just 8 hours!
Ingredients
- 150 g active sourdough starter
- 300 g warm filtered water , around 90°F
- 450 g flour , I use 300g bread flour + 150g all-purpose
- 12 g salt
Instructions
- Mix: Add the 150 g active starter, 300 g warm water, 450 g flour and 12 g salt to a mixer bowl fitted with a dough hook. Mix for about 5 minutes, then let the dough rest for 15 minutes.
- Stretch: Wet your hands (it helps with stickiness!) and gently stretch and fold all 4 sides of the dough. Cover with a towel or lid. Do another round in 15 minutes and then cover the bowl.
- Rise: Let your dough rest in the bowl to rise until it’s risen about 75% (usually 3-4 hours). If your home is colder, put the bowl in oven with just the light on.
- Shape: Lightly flour your counter and shape the dough into a rectangle. Fold each side toward the center, then roll it up into a ball. Tighten the shape by gently pulling and tucking the dough in a circular motion about 3–4 times. Place the dough seam-side up into a floured banneton or towel-lined bowl.
- Rest: Cover the dough with a kitchen towel or plastic wrap and place it in the refrigerator to cold-proof for at least 2 hours or up to 48 hours.
- Preheat your oven to 425°F with your Dutch oven (lid on) inside. I like to put a baking stone (or baking sheet on the bottom rack to prevent bottom from burning). Once hot, flip the dough onto a piece of parchment paper (seam side down) and lightly flour the top. Then score the top (a simple X works great) and lift the parchment paper and place inside the hot pan.
- Bake covered for 40 minutes, then uncover and bake for an additional 10-15 minutes, depending how crispy you want the crust.
- Cool: Remove from oven and dump loaf on a wire rack. Cool at least 1 hour before slicing. This helps the crumb set and finish baking inside.
- Serve: Slice your bread (electric or bread knife gives clean slices) and serve warmed up with butter.
Notes
Starter: Make sure to feed your starter the night before if making in the morning. I mix 50g starter, 90g water and 100g all-purpose flour.
Overnight rise: You can also feed your starter in the morning and then make the dough in the evening to let rise overnight in the fridge and bake in the morning.
2 loaves: This recipe is super simple to double and make 2 loaves.
My typical Sunday baking schedule:
- 7 am: Mix dough, stretch and fold
- 8 am: 3-4 hour rise
- 12 pm: Shape and 2-3 hour rise in fridge
- 3 pm: Preheat oven
- 3:30 pm: Bake bread and then allow to rest
- 5:30 pm: Slice and enjoy with dinner
Nutrition
Calories: 137kcal, Carbohydrates: 29g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.03g, Sodium: 388mg, Potassium: 40mg, Fiber: 1g, Sugar: 0.1g, Calcium: 6mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
