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Same Day Sourdough Bread

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This Same Day Sourdough Bread recipe creates a beautiful, crusty sourdough loaf with a crisp outside and soft, fluffy inside. This loaf is naturally fermented with sourdough starter, no commercial yeast needed. This beginner friendly sourdough bread recipe has a quick, flexible timeline.

Overhead view of same day sourdough loaf

One of the reasons sourdough can be intimidating is because of its schedule. But sourdough baking is actually a lot more forgiving than it is made out to be! This same-day sourdough recipe has an easy timeline that can be adjusted to meet your schedule. So no matter how busy your day is, you can still bake a fresh loaf of sourdough. 

sliced sourdough bread on a cutting board

What makes this recipe different?

This Same Day Sourdough Bread recipe has a quicker rise time thanks to the higher amount of sourdough starter in the dough. It has a mild flavor due to the shorter fermentation period but you can add more tang by swapping the second rise on the counter for a longer rise in the fridge. If you prefer more tang or need a recipe with a longer fermentation period, especially good for those with gluten sensitivities, check out my Overnight Sourdough Bread Recipe. Both recipes will yield delicious bread so try them both out to figure out which schedule works better for you and your lifestyle.

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slices of sourdough bread on a wooden board

Using sourdough mix-ins 

I love incorporating mix-ins with my sourdough bread. From savory, like Jalapeño Cheddar Bacon and Hot Honey Asiago, to sweet like Cinnamon Honey Butter and Chocolate, the possibilities really are endless! Mix-ins can be added to sourdough bread during stretch and folds, or during lamination. I like to use both methods depending on the type of ingredient being used. For inspiration for your next bake or for more information on how to incorporate them, check out my post 21 Unique Sourdough Add-Ins You Need To Try.

overhead view of a sourdough loaf with slices in it

Sample baking schedule

Many different factors can affect your sourdough bread, such as the temperature of your dough, kitchen, humidity, and the strength of your starter, so this baking schedule is based on rough estimates. It is more important to look for the visual cues of the bread to know when it is ready. 

Refrigerator method

This is my favorite method! It always turns out, it has more time to develop flavor, and the dough is cold so it is easier to score. This schedule is assuming dough temperature of 75 degrees Fahrenheit.

StepsTime
Feed starter a 1:1:1 ratio (50 grams sourdough starter: 50 grams flour: 50 grams water)
*If you do not have extra starter be sure to feed your starter a little more so you have leftover
 Day One:
1:00 pm
Mix dough5:00 pm
Stretch & folds5:30 pm – 6:30 pm
Finish Bulk fermentation6:30 – 9 pm
Pre-shape9 pm
Final shape and final proof in the fridge9:30 pm
BakeDay two: Between 6-10 am

Same day sourdough bread cut in half with the inside view

Counter method

This method is great to use to bake your sourdough bread within one day. Before scoring, add the dough to the freezer while the oven preheats so it is easier to make your cuts in the dough. This schedule is based on a dough temperature of 75 degrees Fahrenheit.

StepsTime
Feed starter a 1:4:4 ratio (or a 1:5:5 ratio if going to be 12 hours before using)
*If you do not have extra starter be sure to feed your starter a little more so you have leftover
 Day One: 10 pm  
Mix doughDay two: 8 am
Stretch & folds8:30 – 9:30 am
Bulk fermentation9:30 am – 12 pm 
Pre-shape12 pm 
Final shape and final rise on the counter12:30 pm- 1:30 pm (or whenever dough is passing the poke test)
Preheat oven and place dough in freezer while waiting to firm dough and bake2 pm
inside view of same day sourdough bread

Ingredients to make the Same Day Sourdough Bread Recipe

  • Active Sourdough Starter – An active sourdough starter is one that has been recently fed, has doubled in size, and is bubbly. To learn more about your sourdough starter or how to make one at home, refer to my Easy Sourdough Starter Recipe.  This recipe uses 150 grams of sourdough starter to help to dough rise within one day. 
  • Bread Flour –  Flour with a higher protein content, like bread flour, is ideal for sourdough bread. Sourdough bread is a higher hydration dough so it needs a flour that is efficient at absorbing water like bread flour is. Since I know I will get asked, you can use all purpose flour although it’s not ideal. For all purpose flour reduce the water by 25 grams.
  • Water – Despite what some people say, I find that using tap water in sourdough bread works just fine! You can use filtered water if you prefer, but I do not think it is necessary. 
  • Salt – Any type of salt you have on hand works great. 

Sourdough Tools

Kitchen scale

Using a scale instead of cups can feel intimidating at first but I promise it will make your life easier. It’s much easier to feed your starter and make sourdough bread with a scale and provides much more accuracy than cups. Plus as an added bonus it decreases the number of dishes you have to wash.

Straight Edge container

I recommend using a straight edge container so you can visually see how much the dough has risen. A 2 quart container is big enough for 1 loaf. If you are doubling the recipe use a 4 quart container.

Proofing Basket

Proofing baskets are available in round (boule) or oval (batard) shapes. I find the best value is to buy the baskets in a kit, like this one. A proofing basket is what you will place the dough into for the second rise. If you prefer not to get a basket you can use a 9-10″ medium-sized bowl lined with a tea towel.

Bread Lame

A bread lame (pronounced lahm) is the tool used to score sourdough bread dough. Scoring involves making a slash in the dough just before baking, allowing steam to escape. Shallow cuts can also be made to create designs on the bread. You can use a really sharp knife if needed but a blade provides a cleaner cut.

Dutch Oven or Bread Oven

Find a dutch oven or bread oven that is 5-7 qt (4qt can work if necessary but it is tight) and is approved for temperatures up to 450F. While you can bake without a dutch oven, it takes some practice figuring out what will work for your oven, which is why I recommend starting with one for best results.

Bread Sling or Parchment Paper

When transporting dough into the dutch oven it is easier to place the dough on parchment paper or a bread sling first. I personally prefer to use reusable bread sling which prevents the bottom of the loaf from getting wavy from the parchment paper indents.

Bread Knife

Once you bake your loaf you will want a sharp bread knife to cut your bread with. I love this bread knife and have had it for years.

Tools I love

Find all my recommendations for the best sourdough tools, kits and supplies. Plus get access to exclusive discounts just for you.

A whole sourdough loaf with slices in it

Instructions to make Same Day Sourdough Bread

Feed sourdough starter

The first step to making bread is to feed your sourdough starter. The temperature of your house, activity level of your starter, and how much you feed the starter will all impact how quickly your starter rises. A 1:1:1 ratio meaning 1 part starter: 1 part flour: 1 part water will rise in about 4 hours. Whereas a 1:5:5 ratio meaning 1 part starter: 5 part flour: 5 part water will rise in about 12 hours. Feed based on the timing you want to make bread. Once the starter doubles or exceeds its size and becomes bubbly, it is ready for use. If you can’t use the starter while it is at peak place it in the fridge until you are ready.

Mix ingredients

With a danish dough whisk (10% off with link) hands, or large spoon mix together active starter, water, and salt in a container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover with a lid or dinner plate so the dough doesn’t dry out and let sit for 30 minutes in a a warm spot. For a similar timeline as listed below keep the dough temperature at 75 degrees Fahrenheit.  

Stretch and folds

Perform a set of stretch and folds or coil folds every 30 minutes. It is ok if it is not exact but try to get 3 sets in with a break in between each set. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time. If you are adding mix-ins you can add them during the first stretch and fold.

The goal is to get the dough to pass the “windowpane test”. To perform the windowpane test gently spread a piece of the dough between your pointer fingers and thumbs. You want it thin enough to see light through without it tearing. This tells you the gluten is developed. If it is not passing windowpane after 3 set of stretch and folds I recommend adding a 4th set.

stretch and folds on sourdough bread

First rise

Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 40-50%. If it does not show these signs, continue to let the dough rise, to finish bulk fermentation. At a dough temperature of 75 degrees Fahrenheit my dough is ready in 4 hours from the time it is mixed.

If the dough is very pillowy, sticky, and deflates when working with it, it is overproofed. At this point you can try to bake it if it will hold some shape. Personally my favorite thing to do with overproofed dough is to make focaccia. Put it in an oiled 9×13 pan with more oil on top and add seasoning and cheese. Dimple the dough and bake at 425F for 25-30 minutes. Check out my tutorial.

First shape

Dump the dough onto an unfloured surface and pull the dough towards the middle into a ball and then flip it over. Cup your hands around the dough and rotate counter- clockwise while sliding the dough towards you. Let sit for 30 minutes on the counter. If your dough is extra sticky you can leave it uncovered to help dry it out slightly. Or, cover it with plastic wrap or a damp kitchen towel. This step can be skipped if needed but will help your loaf in the end. 

Final shape

The goal of shaping is to create a taut, outer skin on the dough. The skin creates surface tension, helping the dough to hold its shape when baked, which translates to a good rise and a crispy crust.

YouTube video
  1. After 30 minutes turn the dough over and gently spread the dough in a chubby rectangle.
  2. Gently pull the bottom of the dough up, creating tension on the surface of the dough, and bring the dough on top of itself about halfway.
  3. Fold one side of the dough up and over, bringing it two-thirds of the way onto the dough.
  4. Fold the other side of the dough on top.
  5. Starting on one side roll the dough on top of itself into a ball shape bringing the smooth side on top.
  6. Take your hands in cupping shape and rotate the dough counter-clockwise towards you to get a smooth surface on top of the dough.
  7. Using a bench scraper or your hands, flip the dough upside down, with the seam side up, into a banneton basket lightly floured with rice flour or well-floured with all-purpose flour. If you do not have a banneton or proofing basket, line a 9-10″ bowl with a floured tea towel and use that instead.
  8. Cover the basket with something to keep the moisture in. Optional: pinch the seams together once the dough is in the basket to solidify the taut skin on the surface and tighten the ball.
  9. To make an oval shape vs round on step 5 instead of one roll into a ball, roll the dough up like a cinnamon roll. Pinch the sides to seal them and then use your hands to gently pull the dough towards yourself to smooth the surface.
round sourdough loaf before and after adding it to the banneton basket

Second proof- Refrigerator method (my preferred method)

Place the dough in the fridge overnight for 8-12 hours. Bake directly from the fridge.

Second proof- Counter method

Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter). Once it passes the “poke” test, meaning when you poke the dough with a lightly floured finger the dough will slowly fill in. If the dough springs back immediately it needs more time and if it does not fill back in at all it is overproofed and needs baked immediately. Place the dough in the freezer while your oven preheats. 

scoring bread dough with a wheat stalk and expansion score

Scoring

Preheat dutch oven in the oven at 450F. Flip dough onto a piece of parchment paper and score the bread with a bread lame or sharp knife about a quarter inch deep. This can be one line or multiple depending on your preferences. For more intricate designs hold the blade at 90 degrees and make shallow cuts.

Baking

Bake the bread for 20 minutes with the lid on. Take the lid off and bake for another 20 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through. 

Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing. 

slices of same day sourdough loaf

Troubleshooting Sourdough Bread

There are 3 common reasons your sourdough bread did not turn out as you hoped.

1. A Weak Starter

If you made a starter from scratch it should be at least 10 days old, bubbly and doubling consistently, before baking with it. No matter the age of your starter if it is not doubling and getting bubbly with each feeding it is best to strengthen it before baking with it. To strengthen it leave it on the counter and feed it daily until it is doubling.

2. Underproofing

This is when your dough does not have long enough to ferment. This is especially common in the winter months because fermentation is slower in cooler temperatures.

Your loaf may be underproofed if the dough does not rise, the crumb is dense and gummy, the crust is pale with a doughy center even with long bake times, or has large holes at the top with dense areas surrounding it. 

If your loaf is underproofed extend the time your dough is on the counter for the first proof. Use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm to ensure it will rise properly. You can also try leaving the dough in the oven with the light on, above the refrigerator, or near a heating vent.

3. Overproofing

This happens when the dough is left for too long to rise. The gluten bonds begin to wear out and the loaf rises too much resulting in the loaf collapsing.

Your loaf may be overproofed if the dough won’t hold shape, puffy and sticky dough, flat loaf with lots of small holes through out. If your loaves are overproofing, shorten the time your dough is on the counter for the first proof or find a cooler temperature.

side view of same day sourdough loaf

Storing Sourdough Bread

Store a whole loaf, or a side that can be placed cut side down with only the crust exposed, on the counter up to 2 days with just a tea towel over it. If the inside of the loaf is exposed I store it in a bread box, bread bag or brown paper bag.

Sourdough will not hold its crunch for extended periods of time but can be revived in the oven or toaster. To refresh a loaf preheat the oven to 450F. Run the loaf quickly under water and then place in the oven for 10-15 minutes until the crust is crispy again.

Sourdough bread also freezes really well. To freeze a loaf, either place the whole or half a loaf into a freezer safe bag. Alternatively, preslice the loaf and place parchment paper in between each slice before placing in a freezer bag.

To thaw, place the loaf on the counter for several hours in the ziplock bag. If you are in a time crunch I’ve used the defrost feature in the microwave to thaw my loaf. Once thawed, use the same refresh instructions as listed above. For individual slices, pulled from the freezer, pop it in the toaster.

More sourdough bread recipes

A loaf of Sourdough Bread next to a white and brown napkin on a wooden board.

Same Day Sourdough Bread

Emily Christensen
This Same Day Sourdough Bread recipe will create a beautiful, crusty sourdough loaf that has a crisp outside and soft, fluffy inside that is naturally fermented with sourdough starter and no commercial yeast. It has a quick timeline that can easily be adjusted to meet your schedule to bake a beautiful, freshly baked loaf of bread.
4.54 from 71 votes
Prep Time 15 minutes
Cook Time 40 minutes
Proofing Time 6 hours
Total Time 6 hours 55 minutes
Course Bread
Cuisine American
Servings 12 servings
Calories 130 kcal

Ingredients
  

  • 150 grams sourdough starter ⅔ cup
  • 500 grams bread flour 3 ½ cups
  • 350 grams water 1 ½ cups
  • 10 grams salt ½ Tablespoon

Instructions
 

  • Mix the dough: With a danish dough whisk, hands, or large spoon mix together active starter, water, and salt in a 2 quart container with straight sides or a medium clear bowl. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover with a lid or dinner plate so the dough doesn't dry out and let sit for 30 minutes in a a warm spot. For a similar timeline as listed below keep the dough temperature at 75℉.  
    150 grams sourdough starter, 350 grams water, 10 grams salt, 500 grams bread flour
  • Stretch and folds: Perform a set of stretch and folds (pull dough out and then fold over itself, turn bowl and perform on other 3 sides) or coil folds every 30 minutes. Perform 3 sets. The goal is to get the dough to pass the windowpane test, described in more detail in the post. You can add your mix-ins in the first set of stretch and folds.
  • First Rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 40-50%. If it does not show these signs, continue to let the dough rise. At a dough temperature of 75 degrees Fahrenheit my dough is ready in 4 hours from the time it is mixed.
  • Preshape: Dump the dough onto an unfloured surface and pull the dough towards the middle into a ball and then flip it over. Cup your hands around the dough and rotate counter- clockwise while sliding the dough towards you. Let sit for 30 minutes on the counter uncovered.
  • Final Shape: After 30 minutes turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or floured bowl with a tea towel for the second rise. Cover with something that will keep the moisture in. See the video tutorial in the blog post.
  • Final Rise Refrigerator Method (my preferred method)- Place the dough in the fridge overnight for 8-12 hours. Bake the dough directly from the fridge.
  • Final Rise Counter Method– Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter). Once it passes the "poke" test, meaning when you poke the dough with a lightly floured finger the dough will slowly fill in. If the dough springs back immediately it needs more time and if it does not fill back in at all it is overproofed and needs baked immediately. Place the dough in the freezer while your oven preheats. 
  • Preheat Oven: Preheat dutch oven in the oven at 450℉.
  • Bake: Flip dough onto parchment paper or silicone bread sling and score the bread with a bread lame or sharp knife about a quarter inch deep at a 45 degree angle on one side of the dough following the curvature of the loaf. Bake the bread for 20 minutes with the lid on. Take the lid off and bake for another 20 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through. 
  • Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing.  The bread should sound hollow when you knock on the bottom after coming out of the oven, this will tell you the bread is cooked through.

Video

YouTube video

Notes

  • For best results I recommend using the gram measurements instead of cups, as it will be much more accurate.
  • Timing will depend on the temperature of your dough and the activity level of your starter. Watch your dough versus the clock. See the blog post for a sample schedule. 

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 26gProtein: 4gFat: 1gSodium: 244mgFiber: 1g
Keyword naturally leavened, one day, same day, sourdough starter
Tried this recipe?Let us know how it was!

More sourdough recipes

17 Comments

  1. I have only been making sourdough for about 2 months. My dough looks great bubbles does everything it’s suppose to but when I cook it it’s heavy how much does your loaf weigh after cooked? This recipe makes one loaf right? Trying to figure out what I am doing wrong!!

    1. A loaf weighs about 850-900 grams when baked. It is just one loaf. It most likely is a proofing issue. If you have a picture of the cut loaf you can send it to me at [email protected] so I can give you better guidance.

  2. Hi my dough has been in the fridge for 12hours but I don’t have time to bake it have an appointment can I bake it about 4hours later? Thank you

  3. Would it be okay to put in the fridge after the final shape for a few hours or does it need to be in the fridge for 8-10 hours?

    1. It’s okay to do less time I would just let it sit on the counter for 30 minutes or so before placing it in the fridge for a shorter period of time.

  4. Question!

    I keep my starter in the fridge. With your initial feed instructions, will that work with starter straight from the fridge?

    1. Yes you could split into 4 small loaves. You could also do 2 just depending how big you want them. 4 small loaves will be about the size of a bread bowl.

  5. #6 if your sourdough is refridgerated overnight
    #7 if you are making the bread the same day.
    This is how I understood the Instructions (she gives 2 methods to do the bread)

  6. Hi,

    Thanks for the in-depth instructions but I’m confused with #6 & 7:
    #6: Bake the dough directly from the fridge.
    #7: Final Rise Counter Method – Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter).

    Which is it?

    1. You have 2 options you can do same day by leaving on the counter for a shorter period of time or you can put it in the fridge overnight for a longer proof.

4.54 from 71 votes (70 ratings without comment)

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