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Same-Day Sourdough Bread

This same-day sourdough bread is perfect for busy days when you want homemade sourdough without overnight proofing. Made with an active starter, this easy, beginner-friendly recipe creates a rustic loaf with a soft crumb and golden crust, all in one day.
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Cuisine: American
Keyword: beginner sourdough, easy sourdough bread, homemade sourdough bread, no overnight sourdough, same-day sourdough bread
Prep Time: 30 minutes
Cook Time: 45 minutes
Fermentation Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 1 loaf (about 10-12 slices)
Calories: 180kcal
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

  • 3½ cups all-purpose flour
  • 1¼ cups warm water
  • ¾ cup active sourdough starter fed and at peak
  • 1½ teaspoons salt

Instructions

Mix the dough.

  • In a large bowl, stir together the warm water and active sourdough starter until mostly dissolved. Add the flour and salt and mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 20–30 minutes.

Stretch and fold.

  • Perform 3–4 stretch and folds by pulling one side of the dough up and folding it over itself, rotating the bowl each time. Cover and let rest for 20 minutes. Repeat once more if time allows.

Bulk fermentation.

  • Cover the bowl and let the dough rise in a warm place for 3–5 hours, or until slightly puffy and increased in size by about 30–50%.

Shape the dough.

  • Turn the dough out onto a lightly floured surface. Gently shape into a round loaf by pulling the edges toward the center. Let rest for 10–15 minutes, then tighten the shape.

Final rise.

  • Place the dough seam-side down on a piece of parchment paper. Cover and let rise for 45–75 minutes, until slightly puffy but not overproofed.

Preheat oven.

  • Preheat oven to 450°F (232°C) with a Dutch oven inside.

Bake.

  • Carefully transfer the dough (on parchment) into the hot Dutch oven. Score the top. Cover and bake for 20 minutes. Remove the lid and bake for an additional 20–25 minutes, until deep golden brown.

Cool.

  • Remove the bread from the oven and cool on a wire rack for at least 45–60 minutes before slicing.

Notes

This recipe requires active sourdough starter, not discard.
Same-day sourdough has a milder flavor than overnight-fermented bread.
Rising times will vary depending on starter strength and kitchen temperature.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 36g | Protein: 6g | Fat: 0.5g | Fiber: 1g
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