Quick Same Day Sourdough Recipe

Quick same day sourdough recipe that can be started in the morning and be ready for dinner. Perfect for when you’re in a rush but still want fresh bread!

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As far as I can tell there are two types of sourdough bakers. The type that Have A Baking Schedule and are generally organized. Then there are the type that are massively chaotic and do not really do the whole Plan Ahead thing. 

In case it wasn’t clear I am the second type. 

Which is why, even though I KNOW that you really can’t make a sour sourdough in one day, I decided I needed a 1 Day sourdough recipe.  So here it is! My same day sourdough recipe that you can start in the morning and will be ready in time for dinner.

Why quick sourdough recipes are different:

In general when making bread longer rises will lead to a more developed flavor. This is actually true for all breads, but it’s especially true for sourdough. Normally I prove my dough overnight in order to really maximize that sourdough taste.  

In a one day recipe you aren’t going to be able to develop the same depth of flavor as you would over two days, but you can still get a lovely loaf! Your bread will simply taste more like a crusty artisan white loaf of bread than the sourdough bread you might be more used to baking.

If you have the time though and want to try making a more sour sourdough then feel free to try one of these recipes instead!

How to make this same day sourdough :

1) Mix the Dough

In the morning mix together everything but 20 grams of the water in a large bowl. At this point you can add more of the water if needed but you don’t have to. I added all of the extra water but if you’re new to sourdough baking you might not want to do that. Similarly if your starter is more liquid than mine you may not need more water.

2) Stretch and fold the dough

At this point you want to stretch and fold the dough repeatedly to build gluten and strength in the dough. To do so you want to pull the edge of the dough up and out of the bowl and then fold it into the center. Repeat on all 4 sides of the dough and then that’s one set of stretch and folds. 

3) First rise

Let the dough rise for about 2 hours or until you see bubbles and the dough has risen by about 50%.

4) Shape the dough and second rise

Shape the dough into a round or a loaf depending on your preference and then let it rise again in a banneton for a couple more hours.

5) Bake the sourdough bread

Once the second rise is done it’s time to bake! I bake my bread in a dutch oven, which allows me to bake it first covered and then uncovered to get the best crust development and rise. Once it’s fully baked you want to let it cool for about an hour before slicing.

What you’ll need for this recipe:

Starter: This is an obvious one, but you’ll need a sourdough starter. If you don’t have one, I recommend you make one following this fantastic guide from The Perfect Loaf.

Flour: You’ll want a mixture of whole wheat bread flour, white bread flour and rye flour for this recipe. If you don’t have whole wheat or rye, you can try my white bread same day sourdough recipe.

Banneton: I use a banneton basket to help my bread hold its shape while it’s raising. I’ve linked a couple I recommend below, but you can also use a kitchen towel in a bowl.

Lame: I use a sharp razor blade, called a lame, to score my sourdough. Again, I’ve linked one that I love below!

Dutch Oven: These are great for cooking sourdough in because they trap steam to give you the perfect crust! I use a lodge cast iron pan which works really well, but you could also use an enameled cast iron Dutch oven such as the Emile Henry Cloche*.

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Expert Tips

Feed your starter the night before

While you can feed your starter in the morning, let it rise for a couple of hours, and then start making the bread at noon, the results will be significantly better if you feed your starter the night before you start baking.

If you have time, let the dough rise for longer

While this recipe works with a short 2-hour bulk ferment and 2.5 hours of proofing, if you have more time you can let it prove for longer. If you have an extra hour or so, I would let the bulk ferment go for longer to give it the opportunity to develop just that bit more flavor.

Scoring is difficult

Normally I let my dough rest in the fridge overnight and then score the cold dough. If that’s what you’re used to as well, you’ll find that the warm dough in this recipe is much harder to score than dough that’s cold from the fridge. Don’t despair though, just do your best with a lame (something like this* works well) or give it a few quick cuts with scissors and accept that it might not be your prettiest loaf.

Bake in a Dutch Oven

A Dutch oven is a great option for baking bread because it will trap steam while your dough is baking. This steam is great for developing a good crust and a great oven spring.

Two great options are:

• A Lodge cast iron dutch oven* – This is what I use currently. It’s a great cheaper option and can be used for other things as well. Downside is you need to keep it properly seasoned.
• Emile Henry Cloche* – I’ve used these in the past and loved them. Pro is they’re really easy to use and work very well. Downside is that you can’t really use them for anything other than baking bread, and they’re more expensive.

Recipe FAQ

Can you use sourdough starter the same day you feed it?

Yes! It’s better to feed it in the evening and then use it the next morning, but you can also feed it in the morning and then use it around lunchtime.

How long after feeding sourdough can I make bread?

This depends on your starter and the weather. An active, well-fed starter, should be ready in about 4-6 hours. When it’s ready, you should see plenty of bubbles, and it will have risen significantly. If you’re worried about timing, use lukewarm water when you feed your starter and leave it somewhere warm to rise.

Can I leave my sourdough bread to prove overnight?

Definitely! Just place the shaped and covered loaf in the fridge for up to 36 hours, and then proceed with the recipe as written. I also have other sourdough recipes that aren’t same day sourdough recipes, so you can try those instead (here’s my basic one and here’s my favorite seeded sourdough)

Can you make sourdough bread without a Dutch oven?

Yes you can! It’s a bit more of a hassle though. You’ll want to bake your bread on a pizza stone or on a cookie sheet if you don’t have a pizza stone.

You’ll also want some kind of baking pan in the oven that you can add water to right as you put your loaf in the oven. In addition to the baking pan with water, you can use a spray bottle to spritz water on the loaf after 5 minutes of baking.

That being said, a Dutch oven has definitely been the most reliable method in my experience.

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Same Day Sourdough Recipe

A sourdough bread recipe that can be made start to finish in one day. This quick sourdough recipe is great when you’re short on time but want delicious homemade bread.

4.69 from 19 votes

Print Recipe Pin Recipe

Total Time 7 hours hrs

Course Bread

Cuisine American

Servings 1 loaf

Ingredients

  

• 300 g white bread flour
• 60 g ripe starter ideally fed the night before
• 200 g of water + 20 g extra water as needed
• 1 tsp salt

Instructions

 

• In the morning combine all of your ingredients for the dough (not including the extra 20 g of water) in a large bowl and mix thoroughly by hand. If the dough feels too dry still add extra water as needed. I prefer to add all of the extra water but if you are new to sourdough baking it is easier to start with less as a drier dough is easier to work with.
• Stretch and fold the dough 4 times every half hour for the next 2 hours (i.e. 4 times)
• Let the dough bulk rise for another 2 hours. At this point the dough should have a few visible bubbles along the edge of the bowl. Additionally if you dip a finger in water and then press the surface of the dough you would expect it to not bounce back fully. If there’s no evidence of air bubbles or the dough bounces back quickly then just let it rest for another half an hour to an hour.
• Pre-shape the dough by roughly shaping it into a rough round using enough flour to prevent the dough sticking. Let it sit uncovered for 10-15 minutes and then proceed to shape it into a round or a loaf depending on what you prefer. Let it rise in a banneton or proofing basket for another 2.5 hours.
• While the dough is in its last half hour of rising preheat the oven to 450°F with a dutch oven in the oven. Once fully heated turn the loaf onto a piece of parchment paper, dust with flour and score. Place it in the dutch oven and bake for 20 minutes before removing the lid and baking for another 15 minutes or so until nicely browned.
• Let the dough cool for an hour before slicing.

Keyword Bread, Sourdough