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This easy same day sourdough bread recipe is beginner friendly and makes a delicious loaf of homemade bread in one day. My recipe uses cups, not grams, and it is a simple way to start your sourdough baking journey.
If you are looking for an easy sourdough bread recipe that you can make in just one day, this is the recipe for you! Not only is this simple recipe perfect for beginners, but it also uses cup measurements, not grams. Even better, you don’t need any special equipment. So, if you decide to continue your bread making journey, you can always invest in more specialized bread making supplies.
I have been baking bread for ages — both quick breads like banana bread and yeast breads like Paska and nut rolls and white bread. I started making sourdough almost a year ago. Every loaf has been edible, but some have been better than others. So, don’t be disappointed if your first few tries aren’t perfect. It takes patience and practice, but the results are definitely worth it, especially when you top the slices with homemade butter! For more sourdough recipes, try this sandwich bread variation next!
Why you’ll love this same day sourdough recipe!
There’s no overnight proofing. Start it in the morning and enjoy freshly baked bread with dinner!
The crust is not too hard, and the flavor is milder compared with the overnight method. My kids prefer the more subtle flavor and softer crust.
Ingredient Notes
Here’s what you need to make it. Full amounts are in the printable recipe card below.
- Active sourdough starter — It should be bubbly and fed 8 hours prior to using. I highly recommend buying a starter from a reputable source if you’re just starting out. If you have a friend, relative or neighbor with a starter — even better!
- Warm water — I use filtered water as our house has a filtration system. Some people feel tap water hinders the dough, but that is more of a personal preference. I heat the water in the microwave for a few seconds before using, as warm water helps the dough rise.
- Bread flour — I use bread flour, although I started out with all purpose flour, and it worked fine.
- Sea salt — Kosher salt is also fine. Iodized salt may slow down fermentation, so avoid that, if possible.
Recommended Tools
You should be able to find these items in most stores or online.
- Measuring cups — You can use a scale if you prefer.
- Mixing bowls — A large one to mix the dough and a smaller one for proofing. You can buy a special proofing basket, called a banneton, but I use a glass bowl, and it works just as well.
- Flour sack towels (tea towels) — or parchment paper to line the proofing bowl if you are not using a lined banneton.
- Dutch oven — or bread oven or a roaster with a lid. I started out with a Dutch oven, but I switched to a bread oven since it is lighter and easier to handle. If you do use a Dutch oven, make sure it is safe to use at high temperatures — some brands are not.
- Bread lame — or a razor blade to score the dough. Kitchen knives usually aren’t sharp enough, but you can use one if you are just starting out — I did!
- Rice flour — to help prevent the dough from sticking to the towels when proofing. You can use regular AP flour, but the rice flour works better and will not add extra gluten to the bread.
- Dough scraper — I use a plastic one to help scrape dough from the mixing bowl.
- Parchment paper — helps to transfer the dough to the bread oven and prevents sticking. Just cut a circle slightly larger than the dough so you can easily pick it up. If you’re using a Dutch oven, use a larger piece.
How to Make Same Day Sourdough Bread
Add your starter to a large bowl, then add the warm water, and stir until mostly dissolved. Gradually mix in the flour and salt. The dough will be shaggy, which is good. I like to give it a quick mix with my hands to see how the dough feels before covering it up.
Let the dough rest for an hour in a warm place — next to a window is great. Then, you start the stretch and fold process, which helps develop the gluten. Just take one side of the dough and gently lift it up over the dough ball to the opposite side. Give the bowl a quarter turn and do the next side, then repeat the process until all sides of the dough have been stretched and folded over. Cover the bowl, and allow to rest for 30 minutes, then repeat the process 2 or 3 more times. You will notice the dough getting firmer, which means the gluten is developing well.
Bulk Fermentation
Technically, this starts the moment you mix the flour and starter mixture. After you complete the stretch and folds, you leave the dough alone to complete the fermentation process. On a warm day, this may take as little as two hours, while on a cold day, it can take much longer. The best way to tell if the dough is ready is to check the temperature. If it’s around 77-78 degrees F, it’s done. You may also see bubbles starting to form on the top and bubbles at the bottom (easy to see in a glass bowl).
Shaping
You’ll need to dust a clean surface with flour. For a round loaf (a boule) I find the best way to shape is to stretch the dough just slightly. Then pull a piece at a time to the center, and roll it up into a ball. Move the ball around with your hands until it is nice and smooth. Then, lift it up, and place it into a small cloth-lined bowl or banneton basket with some rice flour on the bottom. Let it rise for an hour or two in a warm place.
Scoring and Baking
Warm dough can be a little difficult to score. I recommend placing the dough into the freezer while you preheat the oven. Place the bread oven or dutch oven inside the oven while you preheat it. When the oven is ready, take the bread oven out (use oven mitts, as it is hot!) Cut a piece of parchment paper to fit the bread oven, and turn the dough onto the parchment paper, so that the top is up. Quickly score the bread, and carefully lift the paper up and into the bread oven. Bake for 30 minutes with the lid on and 10 minutes with the lid off. You can check the temperature to make sure it is done.
Recipe Tips
Measure accurately for best results. Scoop up the flour into a dry measuring cup, and use the back of a knife to scrape off excess flour. Use a liquid measuring cup for the water.
Let the dough rise in a warm place, such as in a sunny spot near a window or near a warm oven. You can use the proof feature if your oven has one or place the dough in the oven with the light on.
If you have to leave for an extended time during the fermenting process, you can always place the dough in the refrigerator to slow down the process and prevent the dough from over fermenting.
All ovens are different. I like to check the temperature to make sure the bread is done. It should be around 207 degrees F and the bottom should sound hollow when tapped.
Let the bread rest for at least an hour before slicing. If it’s too hot, it will be a little gummy inside.
Storing
Store leftover sourdough in an airtight container at room temperature. It should last a day or two before drying out. You can freeze bread for up to 3 months for best taste. I use leftover sourdough for stuffing, breakfast casseroles and meatballs.
Sample Baking Schedule
- 10 pm — Feed your starter, and leave it out on the kitchen counter overnight.
- 8 am — Mix ingredients, and allow to rest.
- 9 am — Start stretch and folds
- 10:30 am — Complete the stretch and folds. If you find you don’t need the 4th set, this part will be done at 10.
- 10:30-1:30 — Bulk rise, or first rise. This may only take 2 hours or it may take longer than 3 hours depending on humidity levels and temperature. In the summer, it takes about 2 hours here.
- 1:30 — shaping and second rise
- 3:30 — Preheat oven, place dough in freezer
- 3:45 — Score loaf, and bake with lid on
- 4:15 — Remove lid
- 4:25 — Remove from oven
- 5:25 — Slice, and eat!
Easy Same Day Sourdough Bread
Equipment
- 1 dutch oven or bread oven
Ingredients
- 1 cup active sourdough starter
- 1 ¼ cups warm water
- 3 cups bread flour
- 2 teaspoons sea salt
Instructions
- Add the starter to a large mixing bowl
- Add water, then mix until the starter is mostly dissolved
- Stir in the flour, 1 cup at a time, then stir in salt until you have a shaggy dough.
- Cover, and let rest for 1 hour
- Start the stretch and folds by lifting up one end of the dough and and stretching it over to the other side. Rotate the bowl a quarter turn, and do another stretch and fold. Rotate, stretch and fold 2 more times, until all 4 sides are done.
- Allow to rest 30 minutes, then do another set of stretch and folds, and repeat process 1-2 more times until the dough is stiff and holds its shape after folding
- Cover, and allow to rest in a warm place until the dough is nearly double in size, the internal temperature is 77-78℉, has a smooth, shiny appearance and bubbles on the bottom of the dough.
- Turn the dough out on a lightly floured surface, and shape by pulling the sides of the dough so they meet in the middle to form a rough circle. Then, roll the dough over, and move it in a circular motion to form a ball
- Place the dough ball top side down into a proofing bowl or basket (banneton) lined with a flour-dusted tea towel. Pinch the bottom of the dough together to seal
- Cover with the ends of the towel or plastic wrap, and let rise in a warm place for 1-2 hours
- Place the Dutch oven or bread oven into your oven on the middle rack, and heat to 450℉. Place dough into the freezer while the oven is preheating, and cut a piece of parchment paper to fit either the Dutch oven or bread oven
- When oven is at temperature, remove the dough, flip it onto the circle of parchment paper so the top is right side up
- Remove bread oven with oven mitts. Lift the parchment paper into the bread oven, and quickly score the bread. Lightly mist with water to help create steam
- Bake for 30 minutes with the lid on, then remove lid and bake for another 10 minutes or until the top is golden brown. When done, the bread should sound hollow when tapped, and the temperature should be around 207℉
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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