Want fresh sourdough bread without waiting overnight? This same-day sourdough recipe gives you a beautifully crusty loaf with a soft, tangy interior in just a few hours. No long fermentation—just great flavor and texture in less time.
Why You’ll Love This Recipe
Quick & Easy – No need for an overnight rise
Delicious Flavor – Classic sourdough tang with a crispy crust
Perfect for Beginners – Simple steps with minimal hands-on time
No Special Ingredients – Uses basic pantry staples
Part 1: Ingredients & Step-by-Step Instructions
Essential Equipment
To ensure success, gather these tools:
- Dutch oven – Traps steam for a perfect crust
- Bread lame or sharp knife – For scoring the dough
- Mixing bowl & spoon – For combining ingredients
- Tea towel or banneton basket – Supports dough during proofing
- Parchment paper – Helps transfer dough easily
Ingredients
- 410g all-purpose flour
- 290g water
- 160g sourdough starter (active & bubbly)
- 8g salt
Step-by-Step Instructions
1. Mix the Dough
- In a large bowl, combine water, sourdough starter, and salt. Stir well.
- Add flour and mix until fully incorporated.
- Use your hands to bring the dough together into a rough ball.
- Cover with plastic wrap and let it rest for 30 minutes.
2. Stretch & Folds
- Grab one edge of the dough, stretch it upward, and fold it over.
- Rotate the bowl 90 degrees and repeat this process.
- Complete four folds in total and cover.
- Repeat every 20 minutes for one hour (four sets total).
3. Bulk Fermentation
- Cover the bowl and let the dough rise for three to four hours at room temperature.
- The dough should nearly double in size.
4. Shape the Dough
- Transfer dough to a lightly floured surface.
- Stretch and fold edges toward the center to create a tight, round shape.
- Flip the dough seam-side down and tighten the shape by gently pulling it towards you.
5. Final Proofing
- Line a banneton or bowl with a floured tea towel.
- Place the dough inside, seam-side up.
- Cover and let it rise for two hours.
6. Preheat the Oven
- During the last hour of proofing, preheat your oven to 460°F (238°C).
- Place the Dutch oven inside to heat up.
7. Score & Bake
- Flip the dough onto parchment paper so the floured side is now on top.
- Score the dough using a sharp knife or bread lame (a crisscross pattern works well).
- Place the dough into the hot Dutch oven, using the parchment paper to lift it.
- Add a splash of water to create steam.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10 minutes at 440°F (227°C) for a golden crust.
8. Cool & Enjoy
- Transfer to a cooling rack.
- Cover with a damp towel and let it rest for one hour before slicing.
Serving Ideas
This sourdough is versatile and pairs well with a variety of dishes. Here are some ideas on how to serve it:
- Avocado Toast – Spread mashed avocado on a toasted slice and sprinkle with salt, pepper, and red pepper flakes.
- Breakfast Sandwiches – Use as the base for egg and cheese sandwiches.
- Grilled Cheese – Crisp up slices with butter and melt your favorite cheese between them.
- Soup Pairing – Serve alongside tomato soup, chowder, or minestrone.
- Salads – Enjoy with fresh greens, vinaigrette, and roasted nuts.
- Bruschetta – Top toasted slices with chopped tomatoes, basil, and olive oil.
- Honey and Butter – Drizzle with honey for a lightly sweet treat.
- Charcuterie Boards – Serve with meats, cheeses, and olives.
Common Mistakes & How to Avoid Them
Even though this recipe is simplified, some common mistakes can impact the final result. Here’s how to avoid them:
Over-proofed dough – If the dough is too airy or collapses after scoring, it may have risen too long. Reduce proofing time slightly.
Dough is too wet or sticky – If the dough feels unmanageable, use slightly less water or dust your hands and surface with flour.
Dense bread – Ensure your sourdough starter is active and bubbly before using it. Under-proofing can also cause density.
Flat loaf – If the dough does not rise properly, it may be under-proofed. Let it ferment longer until it doubles in size.
Burnt bottom crust – If your oven runs hot, place a baking sheet under the Dutch oven to prevent burning.
Not enough oven spring – A properly heated Dutch oven and deep scoring help the dough expand in the oven.
Expert Tips
- Faster Proofing – If your kitchen is cool, place the dough in a slightly warm oven (turned off) to speed up fermentation.
- Test for Readiness – A well-proofed dough will spring back slowly when gently pressed. If it deflates, it may be over-proofed.
- Crispier Crust – Keep the oven closed for the first 30 minutes of baking to trap steam and enhance crust development.
- Perfect Slice – Use a serrated knife to avoid squishing the bread when cutting.
Storage & Reheating
- Room Temperature – Store in a paper bag for up to two days. Avoid plastic bags, as they make the crust soft.
- Freezing – Wrap tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature before reheating.
- Reheating – Warm in a 300°F (150°C) oven for 10 minutes to refresh the crust and soften the interior.
FAQs
Can I make this without a Dutch oven?
Yes. Use a baking stone and place a tray of hot water on the lower oven rack to create steam.
What if my sourdough starter isn’t very active?
Feed your starter and wait until it becomes bubbly and doubles in size before using it.
Can I let this dough rise overnight instead?
Yes. Allow it to bulk ferment in the refrigerator overnight, then proceed with shaping and baking the next day.
How do I know if my bread is fully baked?
Tap the bottom of the loaf. It should sound hollow. An internal temperature of 205-210°F (96-99°C) confirms it is done.
Recipe Summary
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Additional Time: 5 hours 30 minutes
- Total Time: 8 hours 15 minutes
- Servings: 15 slices
- Calories: 109 per slice
Speedy Same Day Sourdough Bread
Ingredients
- 410 grams all-purpose flour
- 290 grams water
- 160 grams sourdough starter
- 8 grams salt
- Equipment
- 1 dutch oven
- 1 bread lame or sharp knife
Instructions
Mix Ingredients:
- In a large bowl, combine water, sourdough starter, and salt. Stir well to disperse the starter and salt evenly. Add the flour and mix until combined. Finish mixing with your hands to ensure all the flour is incorporated. Cover with an airtight material (plastic wrap, foil, or even a shower cap) and let the dough rest for 30 minutes.
Stretch and Folds:
- After 30 minutes, perform the first set of stretch and folds:
- Grab the edge of the dough, stretch it upward, and fold it under the opposite side.
- Rotate the bowl 90° and repeat, completing 4 folds in total.
- Cover the dough and let it rest for 20 minutes before repeating.
- Perform 4 total sets of stretch and folds over the course of 1 hour, covering the dough between sets to prevent it from drying out.
Bulk Fermentation:
- Once the stretch and folds are complete, cover the dough again and let it rise for 3–4 hours at room temperature, or until it nearly doubles in size.
Shape the Dough:
- Transfer the dough to a lightly floured surface. Shape it by grabbing opposite ends of the dough and pinching them together at the top. Repeat with the other two ends to form a tight, smooth ball.
Final Proof:
- Prepare a bread or banneton basket by lining it with a lightly floured tea towel. Place the dough ball into the basket, seam-side up. Cover with a plastic bag or cloth and let it rise for 2 hours at room temperature.
Preheat the Oven:
- During the final hour of proofing, preheat your oven to 460°F (238°C) with the dutch oven inside to ensure it is hot.
Score and Bake:
- Once proofed, transfer the dough to a piece of parchment paper, flipping it so the floured bottom becomes the top. Score the dough with a bread lame or sharp knife, creating a crisscross pattern.
- Carefully place the dough (with the parchment paper) into the preheated dutch oven. Add a splash of water between the parchment paper and the dutch oven to create steam. Cover with the lid and bake for 30 minutes at 460°F (238°C).
- Remove the lid and bake for an additional 10 minutes at 440°F (227°C) to achieve a golden-brown crust.
Cool:
- Remove the bread from the oven and transfer it to a cooling rack. Cover with a damp kitchen towel and let it cool for at least 1 hour before slicing.
Notes
Checking Proofing Readiness: A properly proofed dough will double in size and pass the “poke test”—a gentle press should spring back slowly.
Storage: Store in a paper bag at room temperature for up to 2 days, or freeze for longer freshness.
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