Learn how to make this delicious same day sourdough bread recipe. From feeding the starter to baking fresh bread, all done in one day. With a delightful chewy interior and crusty exterior you’ve come to expect in a sourdough boule.
The key to having your sourdough bread ready the same day you start it is starting the whole process with an active sourdough starter. Now, technically, it can actually be made the same day even if you start the morning with the starter in the refrigerator, but it won’t be ready by dinnertime.
A few weeks ago one of my children, who is particularly like her mother, requested kombucha and sourdough bread in her Easter morning basket.
I noted her request, but then failed to think about it again until Saturday morning. Pulling the starter out of the fridge around 8 am (when I finally realized that I better get going if she was going to have pretty loaves in her basket the next day) and fed it.
I put it in a really warm place to accelerate the bubble/yeast action (on top of my vintage stove with a standing pilot light) and it looked ready enough by noon to start.
I mixed up the ingredients all at once, skipping the normal first autolyse with flour and water. Next, I did 3 stretch and folds 20 minutes apart. This meant I was ready for the bulk ferment in a little over an hour.
By about 1:30 it was sitting on the back of the stove doing its thing.
Around 6:00 I divided it, shaped it, and put it in the banneton basket.
Instead of putting it in the fridge like I usually would for the final rise, I put it in the same warm place. It was ready to score and bake by 8:00 pm. There was bread put in her basket by 9:00. I only have a phone pic of my cute loaf, (it is half size to make it fit in her basket), but I had one happy girl on Easter morning.
I realize no one cares to have bread that late at night, but I thought this post would be a good one, just to let you know that it IS possible to have same day sourdough!
By feeding the starter the night before, you can have the same day sourdough recipe at a reasonable hour. So, let’s proceed with that recipe!
Why you will love this recipe:
Quicker than most sourdough recipes: Most of the sourdough breads I make usually take around 2 days or more. Where this recipe can be made in one.
Delicious: There is nothing like a delightfully chewy and crusty loaf of bread made with natural yeast.
Easy Recipe: Perfect if you are a beginner baker. This recipe is really easy.
Tips For Making This Easy Sourdough Bread Recipe:
- To make it a little faster so you have homemade bread earlier in the day, you can feed your sourdough starter the night before. This way as soon as you wake up the next morning the starter is ready to be mixed up with the remaining ingredients rather than having to wait for the starter to double.
- Dust the top of the dough with flour so the scoring pattern stands out.
- If the dough is a little sticky during the stretch and fold process, dip your fingers in water.
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Ingredients:
All-purpose flour or bread flour
Active sourdough starter – This needs to be a mature starter that has been fed and is nice and bubbly. Should pass the float test.
Water – Preferably filtered water. Tap water may contain chlorine which can inhibit the wild yeast in the sourdough starter.
Salt – I like using sea salt or pink Himalayan salt.
Tools you may need:
Proofing basket or banneton basket
Lame, razor blade, or sharp knife
Kitchen scale
FAQ:
If you are creating a sourdough starter from scratch it will take at least 7 days (or more) before it is ready to bake with. The easiest way to have a sourdough starter ready in one day is to purchase a starter from a local bakery or get one from a friend.
Place it in a warm spot like on top of a stove with a pilot light, near a fireplace, or in the oven with a light on.
Some specialty grocery stores may have sourdough starters to buy. Another option would be a local bakery or a sourdough bread stand at a local farmers market.
Usually about 4-12 hours depending on how mature your starter is and how warm your kitchen is.
How To Make Same Day Sourdough Bread
First thing in the morning, feed your starter and place it in a warm spot. This could be in the oven with just the light on, near a fireplace, or on top of the stove with a pilot light. Placing it in a warm spot will encourage the wild yeast to get nice and bubbly.
Allow the starter to about double. About four hours. It should pass the float test. This is when you take a small amount of starter and place it in a small glass of water. If it floats it is ready to make bread. If it sinks, it is not quite ready yet.
Add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 20 minutes. This is the autolyse process where the flour is being hydrated with the water. Typically, you would just add the water and flour together. But to save time we are skipping this and completing the autolyse with the starter and the salt.
Complete the first stretch and fold.
Grab the edge of the dough and pull up stretching it out as you pull upwards.
Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds.
Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 20 minutes and complete two more rounds 20 minutes apart.
Bulk Fermentation
Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 5-8 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc.
Shape
Place the bread dough on a lightly floured surface.
Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you.
Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it a good rise and oven spring.
Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose, einkorn, bread flour, etc. will work just fine) seam side up. You want the smooth side or pretty side facing down in the banneton.
Let the dough rise one more time at room temperature for 1-2 hours (depending on how warm your kitchen is) covered with a plastic bag, damp kitchen towel. Preheat the dutch oven during the final proof to speed up the process. This will also give the dough a warm place to rise.
Bake
Preheat a dutch oven to 500 degrees f for 1 hour.
Place dough on a piece of parchment paper.
Dust the top of the dough with flour, if desired, and score with lame or razor blade. I like to do one large score (also known as an expansion score) and then a cute design for the other score.
Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.
Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.
Carefully remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until golden brown.
Baking Schedule:
8:00 am: Feed sourdough starter. Could also be done the night before. If fed the night before, start the dough right away in the morning. This will speed up the process and allow you to bake much sooner.
12:00 pm: Mix ingredients. Autolyse for 20 minutes. Next, complete 3 stretch and fold rounds 20 minutes apart.
1:30ish pm: Bulk fermentation
6:00 pm: Shape and allow rise for 1-2 hours. Preheat the oven with the dutch oven for an hour.
7-8:00 pm: Bake
Find More Sourdough Bread Recipes:
- Sourdough Sandwich Bread
- Whole Wheat Sourdough bread
- Sourdough Discard Bread: This one contains commercial yeast
- Sourdough Beer Bread
- No-Knead Sourdough Bread
If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Same Day Sourdough Bread
Learn how to make this delicious same day sourdough bread recipe. From feeding the starter to baking fresh bread, all done in one day. With a delightful chewy interior and crusty exterior you've come to expect in a sourdough boule.
Ingredients
- 475 g All-purpose flour (3 1/4 cups)
- 100 g active sourdough starter (1/2 cup)
- 325 g water (1 1/4 cups)
- 10 g salt (1.5 teaspoons)
Instructions
- First thing in the morning, feed your starter and place it in a warm spot.
- Allowed the starter to about double. About four hours. It should pass the float test.
- Add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 20 minutes covered.
- Grab the edge of the dough and pull up stretching it out as you pull upwards. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds.
- Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 20 minutes and complete two more rounds 20 minutes apart.
- Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 5-8 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc.
- Place the bread dough on a lightly floured surface.
- Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you.
- Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides.
- Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose, einkorn, bread flour, etc. will work just fine) seam side up. You want the smooth side or pretty side facing down in the banneton.
- Let the dough rise one more time at room temperature for 1-2 hours (depending on how warm your kitchen is) covered with a plastic bag, plastic wrap or a damp kitchen towel. Preheat the dutch oven during the final proof to speed up the process.
- Preheat a dutch oven to 500°F for 1 hour.
- Place dough on a piece of parchment paper.
- Dust the top of the dough with flour, if desired, and score with lame or razor blade.
- Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.
- Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.
- Carefully remove the lid with oven mitts, turn the oven temperature down to 475°F, and bake an additional 15-25 minutes or until golden brown.
Notes
- To make it a little faster so you have homemade bread earlier in the day, you can feed your sourdough starter the night before. This way as soon as you wake up the next morning the starter is ready to be mixed up with the remaining ingredients rather than having to wait for the starter to double.
- Dust the top of the dough with flour so the scoring pattern stands out.
- If the dough is a little sticky during the stretch and fold process, dip your fingers in water.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 390mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 5g
Lisa Inness says
I am a little confused by step 13. Pulling the dough out of the fridge just before baking? When do you put the dough in the fridge? Love your blog!
Lisa says
Sorry about that! That was a typo. It is fixed now. Thanks for catching that!
Lisa Inness says
Thanks! This is my first experience with true sourdough; I’ve done the potato version for years – this was a great transition. I’ve got a loaf in the basket on it’s 2nd rise this morning while I have a cup of coffee 🙂 Cheers!
Erica says
In your directions yiu say to let the dough rise one more time at room temperature but then say to Tae it out of the refrigerator right before baking. Is it ro Rideau room temperature or in the refrigerator? Thanks.
Lisa says
Sorry about that! That was a typo. It is fixed now. Thanks for catching that!
Regina says
Step 13 says remove dough from the fridge but step 11 has it rising at room temperature for 1-2 hours. When is it placed in the fridge?
Lisa says
Sorry about that! That was a typo. It is fixed now. Thanks for catching that!
Karyn Cipolla says
Hi Lisa!
I love your IG page and your amazing website! I have two questions for you.
I want to do your same day sour dough recipe and as I’m reading the directions, I’m a little confused about one part. At what point do I put the dough into the refrigerator? Step 13 says take it out of the refrigerator before putting it in to the oven. Also, I have a ton of discard in a big glass canister. I just keep adding to it but not sure now what to do with it in regards to making some of your discard recipes. I’m thinking at this point I must need to take some out and feed it? How long does discard last? Thank you so much for helping me out with this!
I appreciate your time!
Have a wonderful blessed day!
Karyn Cipolla
Lisa says
Sorry that was a mistake, it is fixed now. You don’t need to put it in the fridge for same day sourdough. If it’s been awhile I would feed it before using. Technically, discard will last for a really long time in the fridge, but I would feed it a few times before using it if it’s been a long while.
Anonymous says
Great! Thank you! Do I need to feed the discard the same amount that’s in there? There’s a lot so I’m guessing I need to just throw some out?
Lisa says
Yes. And probably. If you have a lot you would need to feed it a lot. So maybe toss some to get it a little more under control.
Karyn says
Thank you Lisa! I appreciate your time! Have a blessed Sunday!
Karyn
Kim says
I have been looking for a recipe for the starter. Do you share yours?
Kim
Lisa says
Here is my post on making your own starter: https://www.farmhouseonboone.com/make-sourdough-starter-scratch
Aimee says
Hello! I tried this recipe for my first sourdough. I used your starter recipe as well and tested it. It floated so I figured I could make the bread. I let it rise for 5-6 hours. After that it was just a flat mess. So sticky I couldn’t form it into a ball. I went ahead anyway and put it in a floured towel for about 90 minutes but I didn’t see a change. I pulled it out (had to throw towel away) and I’m currently baking it to see what happens. Any suggestions? Was it not proved enough? Thanks!
Lisa says
It sounds like maybe the gluten wasn’t developed enough. It may need a few more stretch and folds to go from shaggy and wet to smooth and glossy. If the dough is too hard to handle, this is usually the case.
Jillian Corrente says
Is this for one loaf or two?
Lisa says
One regular sized boule
Beth Stinson says
THANK YOU! I work from home, but still too busy. The first “stretch & fold” try got me up at 1am on a Sunday to find over-proofed dough. So sad, after loving it so much. I’m trying this tomorrow!
Lisa says
Oh no! Timing can be so challenging. I hope this works out better for you.
Noel says
Can this be made in a loaf pan instead of Dutch oven? I’m new to making bread and don’t have that yet.
Lisa says
You could. It won’t have that nice crusty exterior unless you add a lot of steam to the oven. You can sprits the top with water and add a baking dish with ice cubes to the bottom rack of the oven.
Kayla says
Hello! Trying this one out for the first time! My dough is sticky sfter mixing. Is that normal?
Christine Ross says
This is perfect! I made another recipe of yours this week and messed up some timing but I have a proofer function on my oven that helped! But this one is even better cause it’s easy to start the night before for me. You just keep figuring all of this out for us ♥️😊
Alyssa says
Love all your recipes!!
Are you using fresh milled flour for this?
Lisa says
Not on this one. I used all purpose.
Emily Ontiveros says
Hey! I love this recipe! I was wondering if I could do the bulk fermint in the fridge? If so can I still bake it the next day ?
Lisa says
Yes, you can do the bulk ferment in the fridge. This would be more like my no knead recipe as opposed to the same day sourdough recipe. https://www.farmhouseonboone.com/no-knead-sourdough-bread
Felishia says
Incredible loaf of sourdough bread! Had to leave a comment too in case someone doesn’t read the reviews but this turned out beautifully. I started early (around 6:45am) since my starter was ready to go and finished the loaf around 4:30pm. My oven doesn’t go up that high so I had to bake it a little longer than what the recipe says but it turned out delicious. Great sour taste even though the bulk ferment wasn’t that long. Just really great recipe to have on hand if you need something that day. Will be making again!
Susanna says
Hey! I baked the bread yesterday and it turned out quite wonderfully, will definitely be a staple. Could I also replace half of the flour with wholemeal?
Lisa says
You should be able to. It may make the bread a bit more dense, though.
Susanna says
will try, thank you so much!!