Same Day Sourdough Bread
This Same Day Sourdough Bread delivers authentic artisan flavor and texture without the multi-day wait. Using a higher ratio of active starter and warm fermentation, you'll have a crusty, golden loaf with a tangy sourdough taste and beautiful open crumb in just 7 hours from start to finish.
Equipment
- Large mixing bowl
- Kitchen scale - For accurate measurements
- Bench scraper or dough scraper
- Clean kitchen towel or plastic wrap
- Dutch oven with lid - 5-7 quart size
- Parchment paper
- Sharp knife or bread lame - For scoring
- Cooling rack
Ingredients
- 150 g active sourdough starter - 3/4 cup, bubbly and doubled in size
- 350 g warm water - 1 1/2 cups, 80-85°F or 27-29°C
- 500 g bread flour - 4 cups
- 10 g sea salt - 2 teaspoons
Instructions
- The evening before baking (8-10 PM), feed your sourdough starter using a 1:1:1 ratio (50g starter + 50g flour + 50g water). Place in a warm spot and let ferment overnight until doubled, bubbly, and passing the float test.
- In a large bowl, whisk together warm water and active starter until dissolved. Add bread flour and sprinkle salt over top, then mix until no dry flour remains.
- Cover bowl and let dough rest for 30-60 minutes at room temperature to allow flour to absorb water and gluten to begin developing.
- With wet hands, perform stretch and folds by grabbing one edge, stretching upward, and folding to opposite side. Rotate bowl 90 degrees and repeat. Complete 3-4 sets total, spacing them 30 minutes apart.
- Cover dough and let rise in a warm spot (75-78°F) for 3-4 hours until increased by 50-75% in volume with bubbles on surface and smooth, domed appearance.
- Turn dough onto lightly floured surface, gently pull edges toward center, flip seam-side down, and use circular motions to create surface tension into a tight ball.
- Place shaped dough seam-side up in a floured towel-lined bowl. Cover and proof for 1-2 hours at room temperature until puffy and slightly increased in size.
- About 30 minutes before baking, place Dutch oven with lid in oven and preheat to 450°F (232°C).
- Turn dough onto parchment paper seam-side down and score quickly with sharp knife at 45-degree angle, about 1/2 inch deep. Lower into hot Dutch oven using parchment, cover with lid, and bake 30 minutes. Remove lid and bake 15-20 minutes more until deeply golden (internal temp 205-210°F).
- Transfer bread to cooling rack immediately and let cool for at least 1 hour before slicing to allow interior to finish cooking.
Notes
- Starter must be at peak activity (doubled, bubbly, passing float test) for best results. If pulling from refrigerator, feed twice 12 hours apart before using.
- Dough temperature is critical - maintain 75-78°F throughout bulk fermentation. Use oven with light on, near heating vent, or microwave with cup of hot water.
- Watch the dough, not the clock. Rising times vary based on room temperature and starter strength.
- For less sour flavor, use warmer temperatures and skip cold proofing. For more tang, use cooler water and refrigerate shaped loaf 30 minutes to 1 hour.
- Rice flour works best for dusting proofing bowl as it prevents sticking better than wheat flour.
- Score decisively and quickly - hesitation leads to jagged cuts that affect oven spring.
- Store at room temperature in paper bag or bread box for 2-3 days. Never refrigerate as it accelerates staling.
- Freeze sliced bread for up to 3 months. Toast directly from frozen or thaw at room temperature.
- Day-old bread makes excellent croutons, bread pudding, or panzanella salad.
- Can substitute up to 100g bread flour with whole wheat or 50g with rye flour for different flavors (may need 10-20g more water).
Nutrition
Serving: 1sliceCalories: 182kcalCarbohydrates: 38gProtein: 6gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 390mgPotassium: 85mgFiber: 2gSugar: 0.2gCalcium: 1mgIron: 11mg
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