Same Day Sourdough Bread

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. Or if you prefer an overnight option check out my Overnight Sourdough Bread Recipe. 

If you would like to try other types of flours, check out my Einkorn Sourdough Bread and Whole Wheat Sourdough Bread recipes.

“This recipe is phenomenal. I have failed for about a year of making sourdough with other recipes. Mostly I have made dense gummy loaves. I tried this recipe and it’s amazing. It has great flavor and rise. I finally got it!” -Kari

Why you will love this recipe

• Quick & forgiving timeline – This sourdough recipe can be made in less than 7 hours, so you can have homemade bread in time for dinner. Or, you have the option for a cold ferment to bake the next day. 
• Beginner-friendly – The step-by-step instructions make this recipe great for beginner bakers. 
• No kneading required – You will do 3 sets of stretch and folds, but no kneading or stand mixer is required to make this artisan sourdough bread.  

How sourdough bread is made in one day

This Same Day Sourdough Bread rises faster thanks to a higher amount of starter and a warm dough temperature. For best results, keep the dough around 75°F—warmer dough ferments more quickly, while cooler temperatures will slow things down. If your kitchen is warm, letting the dough rise on the counter should work just fine. Otherwise, you can use a bread mat (use code country10 for 10% off) or proofing box to keep the dough warm. Learn more tips on how to keep your dough warm. 

What makes this recipe different?

This Same Day Sourdough Bread has a quicker rise time and 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.

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

You don’t need a lot of tools to get started, but the ones I find most helpful are a proofing basket in a round (boule) or oval (batard) shape, a bread lame for easy scoring, dutch oven or bread oven that is 5-7 qt, parchment paper or a reusable bread sling for easy transfer, and a good bread knife for slicing. You can find a list of all of my favorite tools and why I love them with my 14 Sourdough Tools To Make Your Life Easier.

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°F.  

Stretch and folds

Perform a set of stretch and 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.

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 50%. If it does not show these signs, continue to let the dough rise, to finish bulk fermentation. At a dough temperature of 75°F 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 425°F 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.

1. After 30 minutes turn the dough over and gently spread the dough in a chubby rectangle.
2. Begin shaping by folding the top edge down toward the center of the dough like an envelope, pulling gently to create tension.
3. Then, lift the top two corners and fold them toward the center, slightly overlapping. Repeat with the bottom two corners.
4. Finally, roll the dough up like a log. Use your hands to gently pull the dough towards you to create a smooth, taut surface.
5. 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.
6. 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.
7. To make a round shape, after step 3 take one side roll the dough on top of itself into a ball shape bringing the smooth side on top.roll the dough once to bring the bottom of the dough to the top. Then take your hands in cupping shape and rotate the dough counter-clockwise towards you to get a smooth surface on top of the dough.

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

Preheat dutch oven in the oven at 450°F. 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 straight and make shallow cuts.

Baking

Bake the bread for 20 minutes with the lid on. Take the lid off and bake for another 20-25 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. 

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 450°F. 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.

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°F.

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°F.

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. Or you can make naturally dyed sourdough bread like this Pink Sourdough Bread recipe!

For sourdough recipes made with whole grains, try this Einkorn Sourdough Bread and Whole Wheat Sourdough Bread.

New to sourdough?

If you’re new to sourdough, I’ve got a few helpful resources to get you started! Learn how to make your own sourdough starter, how to feed and care for your starter, and find my favorite sourdough baking tools. Plus, get familiar with 35+ sourdough terms so you can sound like a pro in no time. 

If you’re ready to dive deeper, my Online Sourdough Course walks you through the entire process of making artisan bread at home—with flexible timelines, easy-to-follow recipes, clear explanations, and bonus resources like a private mentoring group, my eBook All Roads Lead to Sourdough, and a packet of my 100+ year old starter (USA only).

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.

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.

2. Underproofing

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% off) 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.

Recipe FAQ

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Tried this Same Day Sourdough Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!