With no overnight rise required, same day sourdough bread is the perfect way for any beginner or expert baker to bake up a fresh, homemade loaf in just 8 hours!
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Same Day Sourdough Bread Recipe
This one day sourdough bread recipe is a simplified version that’s freshly baked and ready to enjoy the same day. It’s easy to make in a stand mixer, and because it skips the long fermentation, you don’t have to babysit the dough, which is a lifesaver for busy families!
Fast sourdough bread does not require the traditional method I use in my beginner’s sourdough bread recipe, but it’s certainly ideal for when you want fresh homemade sourdough without the wait. Get started with your own sourdough starter and start baking!
Why I Love This Recipe
- The joy of baking homemade sourdough bread in a fraction of the time. Perfect when I want sour dough later that night for dinner!
- Love being able to make this in my mixer. No kneading and babysitting the dough!
- Can be doubled to make 2 loaves of bread with a tangy flavor and a chewy crumb!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Flour: I use a mixture of bread flour and all-purpose flour. Bread flour has a higher protein content than all-purpose flour, which forms stronger gluten, delivering a chewier texture.
- Water and sea salt: Water brings the dry ingredients to form a dough, and the salt brings out the flavors.
- Sourdough starter: An active starter that replaces commercial yeast, provides fermentation, and helps the bread to leaven. Feed starter the night before if you’re making it in the morning.
- Brown rice flour: For dusting to prevent sticking. Can also use all-purpose flour.
How to Make Same Day Sourdough Bread
Combine active starter, warm water, flour, and salt in a mixer with the dough hook. Mix 5 minutes, rest 15 minutes.
Using wet hands, stretch and fold the dough twice, 15 minutes apart. Cover and let rise in a warm place until 75% larger (about 3–4 hours).
Shape dough into a ball, place seam-side up in a floured tea towel-lined bowl or floured banneton basket, and refrigerate covered for 2 hours, or up to 48 hours if you’re prepping your dough ahead of time.
Place a covered (empty) Dutch oven in the oven as it preheats to 425°F. Once hot, flip the dough onto a parchment paper (seam side down), score the dough, and use the paper to lift the dough directly into the Dutch oven.
Bake for 40 minutes covered until golden brown, then 10–15 minutes uncovered. Cool 1 hour before slicing and serving.
Key Tips for Success
- Wet hands while kneading the dough helps with stickiness.
- If your home is colder, let the dough rise in the oven with just the light on.
- The brown rice flour is for dusting the bowl and the counter. It’s flour that doesn’t contain gluten, so it won’t alter the consistency of the dough.
- Use a lame, a brand new razor blade, or very sharp knife to score the dough. A simple X is just fine.
- A serrated bread knife or an electric slicer is the best way to get clean slices.
Sample Same Day Baking Schedule
- 7:00 am: Mix dough, stretch, and fold
- 8:00 am: 3-4 hour rise
- 12:00 pm: Shape the dough and cold proof in the fridge for at least 2 hours
- 3:00 pm: Preheat the oven (with the Dutch oven)
- 3:30 pm: Bake the bread and then allow it to rest
- 5:30 pm: Slice and enjoy with dinner!
If you would like homemade bread with yeast, try Italian bread, French bread or this homemade bread recipe.
More Sourdough Recipes
With no overnight rise required, same day sourdough bread is the perfect way for any beginner or expert baker to bake up a fresh, homemade loaf in just 8 hours!
Mix: Add the 150 g active starter, 300 g warm water, 450 g flour and 12 g salt to a mixer bowl fitted with a dough hook. Mix for about 5 minutes, then let the dough rest for 15 minutes.
Stretch: Wet your hands (it helps with stickiness!) and gently stretch and fold all 4 sides of the dough. Cover with a towel or lid. Do another round in 15 minutes and then cover the bowl.
Rise: Let your dough rest in the bowl to rise until it’s risen about 75% (usually 3-4 hours). If your home is colder, put the bowl in oven with just the light on.
Shape: Lightly flour your counter and shape the dough into a rectangle. Fold each side toward the center, then roll it up into a ball. Tighten the shape by gently pulling and tucking the dough in a circular motion about 3–4 times. Place the dough seam-side up into a floured banneton or towel-lined bowl.
Rest: Cover the dough with a kitchen towel or plastic wrap and place it in the refrigerator to cold-proof for at least 2 hours or up to 48 hours.
Preheat your oven to 425°F with your Dutch oven (lid on) inside. I like to put a baking stone (or baking sheet on the bottom rack to prevent bottom from burning). Once hot, flip the dough onto a piece of parchment paper (seam side down) and lightly flour the top. Then score the top (a simple X works great) and lift the parchment paper and place inside the hot pan.
Bake covered for 40 minutes, then uncover and bake for an additional 10-15 minutes, depending how crispy you want the crust.
Cool: Remove from oven and dump loaf on a wire rack. Cool at least 1 hour before slicing. This helps the crumb set and finish baking inside.
Serve: Slice your bread (electric or bread knife gives clean slices) and serve warmed up with butter.
Last step: Please leave a comment and rating after you make the recipe.
Overnight rise: You can also feed your starter in the morning and then make the dough in the evening to let rise overnight in the fridge and bake in the morning.
2 loaves: This recipe is super simple to double and make 2 loaves.
My typical Sunday baking schedule:
- 7 am: Mix dough, stretch and fold
- 8 am: 3-4 hour rise
- 12 pm: Shape and 2-3 hour rise in fridge
- 3 pm: Preheat oven
- 3:30 pm: Bake bread and then allow to rest
- 5:30 pm: Slice and enjoy with dinner
Calories: 137kcal, Carbohydrates: 29g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.03g, Sodium: 388mg, Potassium: 40mg, Fiber: 1g, Sugar: 0.1g, Calcium: 6mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
It’s slightly less tangy than long-fermented sourdough, but it still has that familiar sourness. It’s also just as chewy on the inside and crusty on the outside!
Yes it does, however not quite as low as traditional sourdough because of the shorter fermentation.
This is usually because the environment is too cold, it wasn’t given enough time to rise, or the starter was inactive.
Absolutely! I normally do this because I love a chewy crumb but my family enjoys a softer crumb so I use a mixture of both. Don’t use all all-purpose flour though.
Absolutely! If you plan to make this in the morning, you could proof it in the fridge overnight or up to 48 hours. Make sure to keep it covered so it doesn’t dry out.
If you have a bread bag, use that! Otherwise, wrap it in a towel and keep it in a basket. It’ll stay fresh, covered, for up to 2 days at room temperature.
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