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Speedy Same Day Sourdough Bread
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Speedy Same-Day Sourdough Bread

Craving fresh sourdough but don’t want to wait overnight? This same-day sourdough recipe gives you a beautifully crusty loaf with a soft, tangy interior in just a few hours. No long fermentation—just great flavor and texture in less time!
Prep Time2 hours
Cook Time45 minutes
Additional Time5 hours 30 minutes
Total Time8 hours 15 minutes
Servings: 15 Slices
Calories: 109kcal

Ingredients

  • 410 grams all-purpose flour
  • 290 grams water
  • 160 grams sourdough starter
  • 8 grams salt
  • Equipment
  • 1 Dutch oven
  • 1 bread lame or sharp knife

Instructions

Mix Ingredients:

  • In a large bowl, combine water, sourdough starter, and salt. Stir well to distribute the starter and salt evenly.
  • Add the flour and mix until combined.
  • Finish mixing with your hands to ensure all the flour is incorporated.
  • Cover with plastic wrap, foil, or a shower cap and let rest for 30 minutes.

Stretch and Folds:

  • After 30 minutes, perform the first set of stretch and folds:
  • Grab the edge of the dough, stretch it upward, and fold it under the opposite side.
  • Rotate the bowl 90° and repeat, completing 4 folds in total.
  • Cover and let the dough rest for 20 minutes, then repeat.
  • Perform 4 total sets of stretch and folds over the next hour, keeping the dough covered between sets to prevent drying out.

Bulk Fermentation:

  • Once stretch and folds are complete, cover the dough again and let it rise for 3–4 hours at room temperature, or until nearly doubled in size.

Shape the Dough:

  • Transfer the dough to a lightly floured surface.
  • Shape it by pulling opposite ends together and pinching them at the top. Repeat with the other two ends to form a tight, smooth ball.

Final Proof:

  • Line a bread or banneton basket with a lightly floured tea towel.
  • Place the dough ball into the basket, seam-side up.
  • Cover and let rise for 2 hours at room temperature.

Preheat the Oven:

  • During the final hour of proofing, preheat your oven to 460°F (238°C) with the Dutch oven inside to heat up.

Score and Bake:

  • Transfer the dough to a piece of parchment paper, flipping it so the floured bottom is now the top.
  • Score the dough with a bread lame or sharp knife, creating a crisscross pattern.
  • Carefully place the dough (with the parchment paper) into the preheated Dutch oven.
  • Add a splash of water between the parchment and the Dutch oven to create steam.
  • Cover and bake for 30 minutes at 460°F (238°C).
  • Remove the lid and bake for 10 more minutes at 440°F (227°C) until golden brown.

Cool:

  • Transfer the bread to a cooling rack and cover with a damp kitchen towel.
  • Let cool for at least 1 hour before slicing.

Notes

Faster Proofing: If your kitchen is cool, place the dough in a slightly warm oven (turned off) or near a warm spot to speed up the rise.
Checking Proofing Readiness: A properly proofed dough will double in size and pass the poke test—a gentle press should spring back slowly.
Storage: Store in a paper bag at room temperature for up to 2 days, or freeze for longer freshness.