Speedy Same Day Sourdough Bread

Homemade sourdough bread typically requires long fermentation times, often overnight. However, this speedy same-day sourdough bread recipe allows you to enjoy a fresh, crusty loaf in just a single day. With a well-fed starter and a few time-saving techniques, you can achieve a golden-brown crust and a soft, chewy interior without the usual extended fermentation.

This method balances convenience and flavor, making it ideal for those who love sourdough but don’t want to wait until the next day. By using strategic bulk fermentation and careful shaping, you’ll create a light, airy crumb with a crisp crust—perfect for sandwiches, toast, or serving alongside your favorite meals.

SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

• No overnight fermentation – Enjoy fresh sourdough in less than 9 hours.
• Easy process – Straightforward steps, even for beginners.
• Crispy crust and soft crumb – Bakery-quality results at home.
• Minimal ingredients – Just four pantry staples.

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Preparation Phase & Essential Equipment

Before you begin, ensure you have the right tools to streamline the process and get the best results.

Essential Tools and Their Importance

✔ Mixing bowl – Large enough to accommodate dough expansion.
✔ Dutch oven – Traps steam for an even bake and crispy crust.
✔ Bread lame or sharp knife – Creates deep cuts to control expansion.
✔ Bench scraper – Helps shape and transfer dough.
✔ Parchment paper – Prevents sticking and makes transferring easier.
✔ Banneton or proofing basket (optional) – Supports dough shape during proofing.

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Ingredients

Dough

• 410g all-purpose flour
• 290g water
• 160g sourdough starter (active and bubbly)
• 8g salt

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Step-by-Step Directions

1. Mix the Ingredients (10 minutes)

• In a large bowl, combine water, sourdough starter, and salt. Stir well to dissolve the starter evenly.
• Add flour and mix until fully incorporated.
• Use your hands to knead lightly, ensuring no dry spots remain.
• Cover the bowl with plastic wrap and let rest for 30 minutes.

2. Stretch and Fold (1 hour total)

This step builds gluten strength without extensive kneading. Perform four sets of stretch and folds, each spaced 20 minutes apart:

1. Grab one side of the dough, stretch it up, and fold it over.
2. Rotate the bowl 90 degrees and repeat.
3. Continue until all four sides have been folded.
4. Cover the dough and let it rest between sets.

3. Bulk Fermentation (3–4 hours)

• Cover the dough and let it rise at room temperature until nearly doubled in size.
• If your kitchen is cooler, this may take longer; a warm spot speeds up the process.

4. Shape the Dough (10 minutes)

• Transfer the dough to a lightly floured surface.
• Shape it into a tight ball by folding the edges under.
• Ensure the dough has surface tension for a good rise.

5. Final Proof (2 hours)

• Place the dough in a floured banneton or a bowl lined with a floured tea towel.
• Cover and let proof at room temperature until slightly puffed.

6. Preheat the Oven (1 hour before baking)

• Heat your oven to 460°F (238°C).
• Place the Dutch oven inside to preheat.

7. Score and Bake (40 minutes total)

• Flip the dough onto parchment paper so the floured bottom faces up.
• Use a bread lame or sharp knife to score the top.
• Carefully lower the dough into the hot Dutch oven.
• Bake 30 minutes covered, then 10 minutes uncovered at 440°F (227°C) for a golden crust.

8. Cool and Serve (1 hour minimum)

• Transfer the bread to a cooling rack.
• Let cool for at least 1 hour before slicing to set the crumb properly.

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Baking Tips for Success

• Use an active starter – Your starter should be bubbly and pass the float test.
• Maintain proper hydration – Stick to the exact water ratio for best dough texture.
• Score deep enough – Shallow cuts can cause uneven expansion.
• Allow cooling time – Cutting too soon will make the bread gummy inside.

Serving Suggestions

1. Classic Butter and Salt

A slice of warm sourdough with high-quality butter and a sprinkle of sea salt is a simple yet satisfying way to enjoy this bread. The richness of the butter enhances the tangy sourdough flavor.

2. Avocado Toast

Top toasted sourdough with mashed avocado, a drizzle of olive oil, and a pinch of red pepper flakes. Add poached eggs, smoked salmon, or cherry tomatoes for extra flavor.

3. Soup and Stews

The thick crust makes this bread ideal for dipping into hearty soups and stews. It pairs particularly well with tomato soup, French onion soup, or a rich beef stew.

4. Charcuterie Board Addition

Sliced sourdough pairs beautifully with cheeses, cured meats, and spreads like hummus or tapenade. The tangy flavor balances well with creamy cheeses such as brie or sharp cheddar.

5. Sandwiches

Use thick slices of sourdough for sandwiches. It works especially well for grilled cheese, turkey and cranberry, or a classic BLT.

6. Bruschetta or Crostini

Brush slices with olive oil, toast until crisp, and top with diced tomatoes, basil, and balsamic glaze for a simple appetizer.

7. French Toast

Stale sourdough makes excellent French toast. Its firm structure soaks up custard without becoming soggy, resulting in a crisp exterior and soft interior.

8. Garlic Bread

Slice, spread with garlic butter, and toast in the oven for a flavorful side dish that pairs well with pasta or grilled meats.

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Common Mistakes to Avoid & How to Perfect the Recipe

Even with a simplified process, sourdough baking requires attention to detail. Here are the most common mistakes and how to avoid them.

1. Using an Inactive Starter

Your sourdough starter should be active and bubbly before mixing the dough. If it doesn’t pass the float test (a spoonful should float in water), feed it and wait until it becomes active before baking.

2. Skipping Stretch and Folds

Stretch and folds strengthen the dough and improve structure. If skipped, the bread may not rise properly and could have a dense crumb. Perform all four sets as instructed for the best results.

3. Underproofing the Dough

If the dough is not fully proofed before baking, the bread will be tight and dense. Signs of underproofing include a compact crumb and poor oven spring. To avoid this, ensure the dough has increased in size and passes the poke test—if a finger indent slowly springs back, the dough is ready.

4. Overproofing the Dough

Overproofed dough becomes weak and collapses in the oven, leading to a flat loaf. If the dough overferments, it may have a strong sour smell and feel very slack. Reduce proofing time if your kitchen is warm.

5. Not Preheating the Dutch Oven

A hot Dutch oven creates steam, which is essential for achieving a crispy crust. If the oven or pot is not properly preheated, the bread will not develop a deep golden-brown color.

6. Shallow Scoring

Scoring controls how the bread expands during baking. If the cuts are too shallow, the loaf may burst unpredictably. Use a sharp bread lame and score at least ¼ inch deep for proper expansion.

7. Cutting the Bread Too Soon

Slicing into hot sourdough will result in a gummy, underdeveloped crumb. Always let the bread cool for at least one hour to allow moisture to redistribute properly.

Mastering these details ensures a well-risen, flavorful loaf with the perfect balance of chewiness and crispiness. By following these steps and avoiding common pitfalls, your same-day sourdough will rival loaves that take much longer to ferment.

Recipe Tips for the Best Sourdough Bread

1. Maintain an Active Starter

Your starter is the key to good sourdough. Feed it 4–6 hours before mixing your dough and check that it’s bubbly and doubled in size. If it’s sluggish, feed it an extra time before baking day.

2. Control the Dough Temperature

Temperature plays a major role in fermentation. If your kitchen is cold, consider placing the dough in a slightly warm oven (turned off) or near a warm spot to encourage proper rising. If it’s too warm, reduce fermentation time to avoid overproofing.

3. Adjust Hydration If Needed

Different flours absorb water differently. If your dough feels too sticky, add a little extra flour (10–15g at a time). If it’s too dry and firm, increase water slightly.

4. Use a Banneton or Tea Towel-Lined Bowl for Proofing

A banneton basket helps the dough hold its shape during the final proofing stage. If you don’t have one, line a bowl with a floured tea towel to prevent sticking.

5. Be Patient with Cooling

Let the bread cool on a wire rack for at least one hour before slicing. Cutting too soon will release steam too quickly, making the crumb gummy instead of airy.

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Storage & Reheating Instructions

Short-Term Storage (1–3 Days)

• Keep the bread at room temperature in a paper bag or wrapped in a clean kitchen towel.
• Avoid plastic bags, as they trap moisture and soften the crust.

Long-Term Storage (Up to 3 Months)

• Slice the bread and wrap it tightly in plastic wrap, then place it in a freezer bag.
• Freeze for up to three months for the best texture and flavor.

How to Reheat Sourdough Bread

• Oven Method (Best for Whole Loaf): Preheat the oven to 350°F (175°C) and warm the bread for 10–15 minutes until the crust is crisp again.
• Toaster or Skillet (For Slices): Toast individual slices for a warm, crunchy texture.
• Steam Refresh (For Dry Bread): Lightly dampen the crust with water and bake at 325°F (163°C) for 5–7 minutes.

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Frequently Asked Questions

1. Can I make this bread without a Dutch oven?

Yes. If you don’t have a Dutch oven, place a baking sheet on the lower rack of your oven and add hot water to create steam. Bake the bread on a preheated pizza stone or baking sheet for similar results.

2. Why is my sourdough bread dense?

A dense loaf is often caused by underproofing, an inactive starter, or not enough stretch and folds. Make sure your starter is strong, give the dough enough time to rise, and don’t skip stretch and folds.

3. How do I get a crispier crust?

For an extra crispy crust, leave the bread in the turned-off oven with the door slightly open for 10 minutes after baking. Using a Dutch oven with proper steam retention also helps.

4. Can I make this with whole wheat flour?

Yes, but whole wheat flour absorbs more water and creates a denser loaf. Start by replacing 25–50% of the all-purpose flour with whole wheat and adjust hydration as needed.

5. How can I tell if my dough is fully proofed?

Use the poke test: Lightly press the dough with your finger. If the indentation slowly springs back, it’s ready to bake. If it bounces back too quickly, let it proof longer.

6. Can I use cold fermentation for more flavor?

Yes, you can refrigerate the dough for 8–12 hours after bulk fermentation to develop a deeper sourdough flavor. However, this turns it into an overnight process rather than a same-day recipe.

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Conclusion

This speedy same-day sourdough bread recipe makes it possible to enjoy fresh, homemade sourdough in just a few hours. With careful fermentation, proper shaping, and the right baking techniques, you can achieve a golden, crusty loaf with a chewy interior—all without waiting overnight.

Whether you enjoy it fresh with butter, as a sandwich, or alongside your favorite meal, this bread delivers great texture and flavor in record time. By following these tips and troubleshooting common mistakes, you’ll master the art of quick sourdough baking and enjoy fresh loaves whenever you like.