This Same Day Sourdough Bread is made with more active starter and fermented in a warm spot so you can mix the dough in the morning and bake it by dinner. It’s an easy way to get crusty, homemade sourdough without the overnight wait.
I had so much fun experimenting with this one.
I recently met up with an old friend for lunch, and she ended up giving me her Brod & Taylor Folding Proofer. And since it’s winter here in New England (aka sourdough-fermentation-struggle season), I’ve been putting it to good use.
Naturally, it got me thinking… how quickly could I actually make a loaf of sourdough bread?
Turns out? About 10 ½ hours.
I set the proofer to 80°F, doubled the amount of active starter in the dough (from 100 grams to 200 grams), and used warm water to give fermentation a little boost. And honestly, I was so impressed with how it turned out.
No, it doesn’t have quite the same depth of flavor or ultra-soft crumb as an overnight cold-proofed loaf. But it’s still soft, crusty, and absolutely delicious. More than good enough for those days when you want (or need) fresh sourdough without the two-day wait.
And if you don’t have a bread proofer, don’t worry. Your oven with just the light on works well, too. Just use a thermometer to make sure it doesn’t get too warm.
If you’ve ever wished sourdough could fit into your day a little more easily, this recipe is for you.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. This recipe uses more starter than my basic sourdough loaf to help the dough rise within one day.
- Bread Flour- Adds structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
- Water- Use water around 80–90°F to encourage faster fermentation.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. Using a kitchen scale ensures accurate hydration and consistent results every time.
- Start with an active starter. A bubbly, well-fed starter gives the dough the strength it needs to rise well in a shorter timeline. For an even more vigorous rise, try feeding your starter with whole wheat flour.
- Keep it warm. Fermentation moves faster at warmer temperatures. Aim for 78–80°F using a bread proofer or your oven with just the light on (and use a thermometer to be sure it doesn’t get too warm).
- Watch the dough, not the clock. Let the dough bulk ferment until it looks puffy and roughly doubled in size.
- Let it cool before slicing. Rest the loaf for at least 1 hour so the crumb can set.
- Adjust expectations. Same day sourdough is delicious and perfect when you need bread quickly, but it won’t have quite the same depth of flavor or texture as an overnight cold-proofed loaf.
How to Make Same Day Sourdough Bread
Learn how to make sourdough bread in just one day with these step-by-step instructions. Full details are in the recipe card below.
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active. A strong starter is key for a same-day rise.
Step 2: Mix dough. Whisk together warm water and active starter. Add bread flour and salt, then mix until a cohesive dough forms and no dry flour remains. Cover and rest for 15 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.
Step 4: Bulk fermentation. Cover and let the dough rise in a warm spot (78–80℉) until doubled in size. A bread proofer or oven with just the light on work well.
Step 5: Shape. Turn the dough onto a lightly floured surface. Gently stretch into a rectangle, then fold all 4 sides towards the center. Shape into a tight ball by gently pulling it toward you on the counter.
Step 6: Proof. Place seam side up in a rice flour–dusted proofing basket. Cover and proof 1–2 hours, until puffy.
Step 7: Bake. Flip dough onto parchment, score the top, then carefully place into the hot Dutch oven with 2 ice cubes. Bake at 450℉ for 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 1 hour before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your same day sourdough bread. This is about how my day looked when I used my bread proofer set to 80°F for both my starter and bulk fermentation.
- 6:00–9:00 AM: Feed sourdough starter, letting it become bubbly and active.
- 9:00–9:30 AM: Mix dough.
- 9:30–10:30 AM: Do stretch and folds.
- 10:30 AM–3:00 PM (varies): Bulk fermentation (until doubled in size).
- 3:00–3:30 PM: Shape the dough.
- 3:30–4:30 PM (varies): Proof.
- 4:30–5:15 PM: Bake at 450°F.
- 5:15–6:15 PM: Cool before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store same day sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.
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📖 Recipe
Same Day Sourdough Bread
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Bread proofer (optional)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
- 1 ⅓ cups (330 grams) warm water 80-90℉
- 1 cup (200 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it’s bubbly, active, and at its peak. Because this is a same-day recipe, a strong starter is key to helping the dough rise quickly. If you’re using a bread proofer or have a consistently warm spot (78–80℉), your starter may be ready in as little as 3–4 hours.
- In a large bowl, whisk together the warm water and active starter until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover the bowl and let the dough rest for 15 minutes.1 ⅓ cups (330 grams) warm water, 1 cup (200 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- After resting, perform your first set of stretch and folds. With lightly wet hands, grab one edge of the dough, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat. Continue until you’ve stretched and folded all four sides. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch and fold process every 15 minutes for a total of 4 sets.
- After the final set, cover the dough and let it bulk ferment in a warm spot (78–80℉) until doubled in size. This can take several hours depending on the strength of your starter and the temperature of your kitchen. A bread proofer works well, or you can place the dough in your oven with just the light on. Using a straight-sided container makes it easier to see when the dough has doubled.
- Once doubled, gently turn the dough out onto a lightly floured counter and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like folding a letter. Repeat with the remaining two sides. Flip the dough seam side down and use your hands or a bench scraper to gently shape it into a tight ball by pulling it toward you against the counter.
- Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket. Pinch the seam closed if needed. Cover and let it proof for 1–2 hours, or until it looks noticeably puffy and slightly risen.Rice flour
- Preheat your oven to 450℉ with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven continue heating for an additional 30 minutes so it’s fully preheated.
- Carefully flip the proofed dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife (for same-day dough, a single long slash works well). Remove the hot Dutch oven from the oven. Add 2 ice cubes to create steam, then carefully lower the dough into the pot. Cover with the lid and return it to the oven.2 ice cubes
- Bake for 40 minutes with the lid on. Remove the lid and bake for an additional 5–10 minutes, or until the crust reaches your desired color.
- Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
Notes
- Keep it warm. Fermentation moves faster at warmer temperatures. Aim for 78–80°F using a bread proofer or your oven with just the light on (and use a thermometer to be sure it doesn’t get too warm).
- Adjust expectations. Same day sourdough is delicious and perfect when you need bread quickly, but it won’t have quite the same depth of flavor or texture as an overnight cold-proofed loaf.
- Storage: Store in an airtight container for up to 3 days at room temperature or slice and freeze for up to 3 months.
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