Same Day Sourdough Bread

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.

Course Bread

Cuisine American

Prep Time 10

Cook Time 45

Cool Time 1

Total Time 11 45

Servings slices

Calories 165kcal

Author Ashley Petrie, RDN, LDN

Equipment

6-quart dutch oven
Kitchen scale
Straight-sided container (optional, for bulk fermentation)
Bread proofer (optional)
Bench scraper
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.