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Same Day Sourdough Bread cut in half on a wooden chopping board.

Same Day Sourdough Bread

Nothing beats the smell of fresh bread baking in your kitchen, and with this great recipe, you can have a beautiful sourdough loaf ready in a single day. By feeding sourdough starter the night before and tweaking fermentation and cold retardation times, we've accelerated the whole process while keeping that perfect chewy texture and oven spring that only wild yeast can create. This Same Day Sourdough Bread is baked in the late afternoon — no waiting overnight required!
5 from 6 votes
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Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Fermenting and Proofing 7 hours
Total Time 9 hours 20 minutes
Course Bread
Cuisine Sourdough, Worldwide
Servings 1 boule
Calories 1590 kcal

Equipment

Ingredients
  

  • 400 g strong bread flour with at least 12% protein content
  • 7 g salt
  • 160 g active sourdough starter 100% hydration
  • 230-240 ml lukewarm water

Instructions
 

Feed Your Starter The Night Before:

  • Just before going to sleep, feed your sourdough starter in the ratio of 1:2:2, 1:3:3 or even 1:4:4 (starter:water:flour) depending on the temperature of your kitchen. You are aiming to have a sourdough starter that's at least doubled (but not deflated) the next morning, ready to bake with.
  • For example, I feed 30g of sourdough starter with 90g of water and 90g of flour. This gives me 210g of active sourdough starter the next morning. I use 160g of it in this recipe and feed the remaining 50g for next time.

Mix The Dough:

  • Combine flour and salt in a bowl of your stand mixer.
  • Add active sourdough starter and water, and run the mixer, fitted with a dough hook attachment, for 10-12 minutes, until soft and elastic, and doesn't tear easily when stretched (read more about the windowpane test for sourdough here).

Folds and Bulk Fermentation:

  • Scoop the dough into a clean large bowl, cover it with a damp kitchen towel or cling film (plastic wrap) and leave in a warm spot (ideally 23-26 C) for 30 minutes.
  • After 30 minutes, perform a set of coil folds (or stretch and folds), cover and let the dough rest for another 30 minutes.
  • Fold the sourdough once more, then cover and let the dough rise for approximately 4 hours in a warm place, or until it just about doubles in volume.

Shaping and Quick Cold Retardation:

  • At the end of the bulk fermentation, shape the dough into a boule. It is important not to knock all the air out of the dough for the same-day sourdough bread. Scoop the dough onto a lightly floured surface, making sure that the smooth top of the dough (the side that is not intact with the bowl) is placed on the floured work surface. Then swiftly fold the four corners of the dough into the centre and flip the dough over.
  • Cupping the dough with both hands, drag it gently across the work surface to create tension (you should see some air bubbles come to the surface of the dough ball).
  • Swifty move the ball of sourdough into a well-floured banneton basket (or any proofing basket alternatives). We recommend using rice flour for dusting your proofing baskets. The smooth side of the sourdough ball should be at the bottom, with the seam at the top. See shaping video below.
  • Pinch the seam together with your fingers, if the dough starts spreading in the bowl to make sure the dough is tight. Sprinkle with some flour, and cover the dough with a clean fabric napkin or small lightweight tea towel.
  • Place it in the fridge for 2 hours. If you do not, have 2 hours, chill it for an hour, then move it to the freezer for the last 20 minutes, whilst you preheat the oven.

Scoring and Baking:

  • Place the Dutch Oven in the oven, and preheat it to 240°C (typically, it is the highest temperature home ovens will go to) with the Dutch oven in it. It needs to be piping hot!
  • Once the oven is hot, take the dough out of the fridge and invert it gently onto a large piece of parchment paper.
  • Dust the surface of the dough with flour. Using a bread lame or a razor blade, score the dough deeply (approximately 1cm deep) at a 30- 45º angle.
  • Take the hot Dutch Oven out of the oven, take the lid off, and lift the sourdough into it, holding the edges of the parchment paper. Be mindful of how you lift the paper. Sometimes, the scored slash can begin to close up during this process. To prevent this, lift the parchment from the sides that won't push the two edges of the scored dough back together.
  • Place the lid back on the Dutch Oven and place the bread into the hot oven for 25 minutes.
  • After 25 minutes, take the lid off, and return the sourdough to the oven for another 25 minutes. If you don't want your loaf of bread too dark in colour, you can reduce the oven temperature to 200°C.

Cooling

  • Once baked, take the Dutch Oven out of the oven. Lift the bread out by holding the corners of the parchment paper. Place the bread onto the wire rack, and slide the parchment paper from underneath the loaf.
  • Leave the sourdough to cool down to room temperature before slicing (at least 1.5 hours).

Video

Nutrition

Calories: 1590kcalCarbohydrates: 321gProtein: 52gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 2723mgPotassium: 401mgFiber: 11gSugar: 1gVitamin A: 8IUCalcium: 62mgIron: 4mg
Keyword Quick Sourdough Bread, Same Day Sourdough Bread, Same Day Sourdough Bread Without Commercial Yeast, Same Day Sourdough Bread Without Yeast, Sourdough Bread in One Day
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