Bake a crusty, tangy same-day sourdough bread with this easy recipe! Perfect for beginners, ready in 8-10 hours.

Same Day Sourdough Bread Recipe

Baking sourdough bread at home feels like a little miracle every time. The smell of freshly baked bread filling the kitchen, that golden crust cracking under your knife, and the soft, tangy crumb—it’s pure comfort. 

I’ve been tinkering with sourdough for years, and this same-day recipe is my go-to when I’m craving that artisanal loaf but don’t have days to wait. 

It’s simple enough for beginners, yet delivers a bakery-worthy result. You’ll mix, shape, and bake all in one day, with a timeline that fits into a busy schedule. 

Let’s get your hands in some flour and make something delicious.

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Why You’ll Love This Same Day Sourdough Bread Recipe

This same-day sourdough bread recipe is a game plan for anyone who loves fresh bread but doesn’t want to fuss with multi-day processes. 

It’s forgiving, fits into a single day, and still gives you that chewy, tangy loaf with a crisp crust. 

Whether you’re new to sourdough or a seasoned baker, the straightforward steps and minimal equipment make it approachable. 

Plus, the satisfaction of pulling a warm loaf from your oven in under 12 hours is unbeatable.

  • Quick Turnaround: From mixing to baking in about 8-10 hours.
  • Minimal Ingredients: Just flour, water, salt, and sourdough starter.
  • Beginner-Friendly: Clear steps make it easy to follow.
  • Versatile: Perfect for sandwiches, toast, or just slathered with butter.
  • Customizable: Add herbs, seeds, or spices for your own twist.

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Ingredients For Same Day Sourdough Bread

You only need a few pantry staples to make this sourdough bread. Make sure your sourdough starter is active and bubbly for the best rise.

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Kitchen Equipment Needed

This recipe uses basic kitchen tools you likely already have. A Dutch oven helps create that perfect crust.

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Step-by-Step Instructions

Follow these detailed steps to bake a perfect same-day sourdough bread. Each step is broken down to make the process clear and manageable, even if you’re new to baking.

1. Activate Your Starter

Start with an active sourdough starter. If it’s been in the fridge, feed it 4-6 hours before you begin with equal parts flour and water (e.g., 50g each). 

Let it sit at room temperature until it’s bubbly and doubled in size. It should float when a small spoonful is dropped in water. This ensures your starter is strong enough to lift the dough.

2. Mix the Dough

In a large mixing bowl, combine 3 ½ cups (450g) bread flour and 2 tsp (12g) sea salt. In a separate bowl, mix ½ cup (100g) active sourdough starter with 1 ½ cups (360ml) lukewarm filtered water until it’s mostly dissolved. 

Pour the wet mixture into the dry ingredients and stir with a spoon or your hands until a shaggy dough forms. It’ll be sticky—that’s normal. 

Cover the bowl with a damp cloth and let it rest for 30 minutes (this is called autolyse).

3. Knead and Strengthen the Dough

After the rest, knead the dough in the mixing bowl for about 5 minutes. 

Wet your hands to prevent sticking, and fold the dough over itself, turning the bowl as you go. 

You’re aiming for a smooth, slightly tacky ball. If it’s too wet, add a sprinkle of flour; if too dry, add a tiny splash of water. 

Cover and let it rest for another 30 minutes.

4. Bulk Fermentation

Place the dough in a clean mixing bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature (about 70-75°F or 21-24°C) for 4-5 hours. 

Every 30 minutes for the first 2 hours, perform a set of stretch-and-folds: grab one side of the dough, stretch it upward, and fold it over the center. 

Rotate the bowl 90 degrees and repeat 3 more times per set. This builds structure. The dough should look puffy and increase in volume by about 50%.

5. Shape the Dough

Turn the dough onto a lightly floured surface. Gently pat it into a rough square, then fold the edges toward the center to form a loose ball. 

Flip it seam-side down and use your hands to cup and rotate the dough, creating tension on the surface for a tight, round shape. 

Dust a banneton or a mixing bowl lined with a floured cloth with flour, and place the dough seam-side up. 

Cover and let it proof for 1-2 hours until slightly puffy.

6. Preheat the Oven

About 45 minutes before proofing is done, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside to heat up. 

A hot Dutch oven traps steam, giving you that crispy crust. If you don’t have one, a baking stone with a tray of water in the oven works too.

7. Score and Bake

Carefully transfer the dough onto a piece of parchment paper, seam-side down. 

Use a sharp knife or lame to score a shallow cut (about ¼ inch deep) across the top to control the bread’s expansion. 

Carefully lift the parchment paper with the dough into the hot Dutch oven. Cover and bake for 20 minutes. 

Remove the lid and bake another 20-25 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C).

8. Cool and Enjoy

Using oven mitts, remove the Dutch oven and transfer the bread to a wire rack. 

Let it cool for at least 1 hour before slicing. This allows the crumb to set and prevents a gummy texture. 

Slice, slather with butter, and enjoy the fruits of your labor.

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Tips for Success

Getting that perfect sourdough bread takes a little practice, but these tips will set you up for success. Pay attention to your sourdough starter and environment, as they play a big role in how the dough behaves.

  • Use a digital scale for precise measurements, especially for flour and water.
  • Ensure your sourdough starter is active and bubbly before starting.
  • Keep your kitchen warm (70-75°F or 21-24°C) to help the dough rise.
  • Don’t skip the stretch-and-folds; they build gluten strength.
  • Let the bread cool fully before cutting to avoid a gummy texture.
  • If your dough feels too sticky, lightly flour your hands and work surface.

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Serving Suggestions

This sourdough bread is incredibly versatile and pairs beautifully with both savory and sweet dishes. Its tangy flavor and chewy texture make it a star at any meal, from breakfast to dinner.

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Variations to Try

You can customize this sourdough bread to suit your taste or mood. Try these fun twists to make it your own.

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Storage and Reheating

Store your sourdough bread properly to keep it fresh. Reheat to revive that crusty texture.

  • Wrap in a clean cloth or paper bag and store at room temperature for up to 3 days.
  • For longer storage, slice and freeze in a freezer bag for up to 3 months.
  • Reheat in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.

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Nutritional Facts

This sourdough bread is a wholesome option, with approximate values per slice (1/12 of loaf):

  • Calories: 150 kcal
  • Protein: 5g
  • Fat: 0.5g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Sugar: 0g
  • Sodium: 300mg

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Health Benefits of Key Ingredients

Sourdough is more than just delicious—it’s packed with benefits thanks to its simple, natural ingredients. The fermentation process makes it easier to digest and adds nutritional perks.

  • Sourdough Starter: Contains probiotics from fermentation, supporting gut health.
  • Bread Flour: Provides complex carbs for sustained energy.
  • Sea Salt: Adds essential minerals like magnesium and potassium.
  • Filtered Water: Ensures purity, enhancing dough consistency and flavor.

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FAQs

1. Can I make this recipe without a Dutch oven?

Yes, you can bake this sourdough bread without a Dutch oven. Use a baking stone or sheet pan and place a tray of water in the oven to create steam for a crispy crust.

2. How do I know if my sourdough starter is active?

Your sourdough starter is active when it’s bubbly, doubled in size, and floats in water. Feed it 4-6 hours before baking to ensure it’s at peak strength.

3. Can I use all-purpose flour instead of bread flour?

You can substitute all-purpose flour for bread flour, but the texture may be slightly less chewy. Add 1 tbsp vital wheat gluten to mimic bread flour’s protein content.

4. Why didn’t my bread rise properly?

A weak sourdough starter or cold kitchen can slow rising. Ensure your starter is active and keep the dough in a warm spot (70-75°F or 21-24°C).

5. Can I add mix-ins like nuts or dried fruit?

Absolutely! Fold in ½ cup of walnuts, dried cranberries, or other mix-ins during the stretch-and-fold stage for extra flavor.

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Final Thoughts

This same-day sourdough bread recipe is my love letter to home baking. It’s quick, approachable, and delivers that rustic loaf we all crave. 

The process feels like a small adventure, from mixing the dough to slicing into that warm, crusty bread. 

Whether you’re enjoying it with a bowl of soup or just a smear of butter, it’s a recipe that brings joy to the table. 

I hope you love it as much as I do—happy baking!

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