Same-Day Sourdough Bread Recipe
Fresh sourdough in a day! This same-day recipe skips the long wait and delivers a crusty, flavorful loaf fast. A must-have for every baker!
Servings: 1 loaf
Ingredients
- 400 g Bread flour
- 280 g Water filtered
- 80 g Sourdough starter active, 100% hydration
- 8 g Salt
Instructions
Fermentolyse – 30 minutes
- In a large bowl, mix the flour, water, and starter together until no dry bits remain. Cover and let rest for 30 minutes.This activates enzymes, begins gluten development, and kickstarts fermentation.400 g Bread flour, 280 g Water, 80 g Sourdough starter
- Sprinkle the salt over the dough and knead it in gently using a stretch-and-fold motion or pinch method. Rest for 10 minutes to allow full absorption.8 g Salt
Bulk Fermentation (3.5 to 4 hours)
Keep the dough covered at warm room temp throughout this step (75–80°F if possible).
- Perform 3 sets of stretch and folds every 30 minutes for the first 1.5 hours. Pull each side of the dough up and fold over the center (north, south, east, west).
- Let the dough rest for the remainder of the bulk rise until it appears puffy and expanded by ~50%.
Pre-shape & Bench Rest (30 minutes)
- Turn dough out onto a lightly floured surface. Shape into a round (boule) or oval (batard). Cover and let rest 30 minutes on the counter, seam-side down.
Final Shape & Proof (1.5 to 2 hours)
- Shape again tightly. Place into a floured proofing basket or bowl (seam-side up).
- Cover and proof at room temperature until the dough springs back slowly when poked. Should rise by 50–75%.
Optional: Chill the dough in the fridge for a little before scoring it. (Makes it much easier to do!)
- Preheat oven to 450F with a Dutch oven inside. Flip the dough onto parchment paper, score, and carefully transfer to the hot Dutch oven.
- Bake covered for 20 minutes, then uncovered at 390F for 15-20 minutes until deep golden brown. The internal temperature should be between 200F-210F.
- Cool completely before slicing to preserve crumb structure.
Notes
Check the blog post for a sample time sheet.
Notes for Success:
•You can bump hydration to 72–75% (290–300g water) for a more open crumb if you’re comfortable handling wetter dough.
•If your kitchen is cooler, let the dough proof a bit longer or place near a warm appliance.
•Optional add-ins (mix in during first few folds): roasted garlic, olives, herbs, cheese.
Nutrition
Calories: 1517Calories | Carbohydrates: 305g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 3124mg | Potassium: 401mg | Fiber: 10g | Sugar: 1g | Vitamin A: 8IU | Calcium: 70mg | Iron: 4mg