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Speedy Same Day Sourdough Bread
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Speedy Same-Day Sourdough Bread

Craving fresh sourdough without the long wait? This same-day sourdough recipe delivers a crusty artisan loaf with a soft, tangy interior—no overnight fermentation required. With just a few hours and simple ingredients, you can enjoy freshly baked sourdough the same day you start it!
Prep Time2 hours
Cook Time45 minutes
Total Time2 hours 45 minutes
Course: Bread
Cuisine: American, European
Servings: 15
Calories: 109kcal

Ingredients

  • 410 grams all-purpose flour
  • 290 grams water
  • 160 grams sourdough starter active and bubbly
  • 8 grams salt
  • Equipment
  • 1 Dutch oven
  • 1 bread lame or sharp knife

Instructions

  • Mix the Ingredients
  • In a large bowl, combine the water, sourdough starter, and salt. Stir until evenly mixed.
  • Add the flour and mix until combined, using your hands to fully incorporate any dry bits.
  • Cover the bowl and let the dough rest for 30 minutes.
  • Stretch and Fold
  • After resting, perform one set of stretch and folds:
  • Grab one edge of the dough, stretch it upward, then fold it over the opposite side.
  • Rotate the bowl 90° and repeat for a total of 4 folds.
  • Cover and let rest for 20 minutes.
  • Repeat this process three more times over the next hour.
  • Bulk Fermentation
  • Cover the bowl and let the dough rise at room temperature for 3 to 4 hours, or until nearly doubled in size.
  • Shape the Dough
  • Transfer the dough to a lightly floured surface.
  • Shape it into a tight round by folding the dough’s edges toward the center and pinching them together.
  • Repeat from all sides to create a smooth ball.
  • Final Proof
  • Line a banneton or bowl with a floured tea towel.
  • Place the dough seam-side up in the basket, cover with a cloth or plastic, and let rise for 2 hours at room temperature.
  • Preheat the Oven
  • In the final hour of proofing, preheat your oven to 460°F (238°C) with the Dutch oven inside.
  • Score and Bake
  • Flip the dough onto parchment paper so the seam side is down.
  • Score the top with a bread lame or sharp knife in a crisscross or decorative pattern.
  • Place the dough (with parchment) into the hot Dutch oven.
  • Add a splash of water under the parchment to generate steam.
  • Cover and bake at 460°F (238°C) for 30 minutes.
  • Remove the lid and reduce heat to 440°F (227°C); bake for another 10 minutes until golden and crisp.
  • Cool
  • Transfer the loaf to a wire rack and cover with a damp towel.
  • Let cool for at least 1 hour before slicing to allow the crumb to set.
  • Notes
  • To speed up rising in a cool kitchen, place the dough in a slightly warm (but off) oven or near a heat source.
  • Dough is ready when it has doubled and passes the poke test (a gentle press springs back slowly).
  • Store bread in a paper bag at room temperature for up to 2 days or freeze for longer storage.