Craving fresh sourdough bread but short on time?This same day sourdough bread recipe might just change your life.
Same Day Sourdough Bread Recipe
This sourdough bread recipe is a little different than most... But we love it for a few reasons:
- You can make it in 9 hours
- You use 2 cups of active sourdough starter!
- It has a crusty exterior and a moist chewy middle!
- Because it uses so much starter, It only needs bulk ferment to for a total of 8 hours!
Prep Sourdough Starter
Before you make this recipe you'll need to make sure you have 2 cups of active sourdough starter. Ensure your starter is bubbly and active before proceeding. Feed it well the night before or a few hours before using. To do that:
Measure 1 cup or 155 grams all purpose flour into a mason jar.
Add 1 cup (222 grams) of filtered water and 2 tablespoons of sourdough starter.
Mix well, and let it sit at room temperature till it's almost doubled and bubbly!
Ingredients
- 2 cups active sourdough starter (made from 155 grams (1 cup) all purpose flour and 222 grams (1 cup) of filtered water and 2 tablespoons sourdough starter.)
- 3 cups of all purpose flour, or 465 grams flour
- 1 cup warm water (about 110 degrees F., not hot).
- 1 ½ teaspoons salt.
Equipment
You only need a few tools to make this delicious bread recipe including:
- A large mixing bowl
- A spatula or wood spoon
- Measuring cups or kitchen scale, either work fine!
- clean towel for covering dough.
- A razor for scoring dough.
- Banneton basket or bowl for proofing.
- Dutch Oven, or deep baking vessel with a lid for baking in.
- *Optional but recommended: Parchment paper.
Instructions
This easy recipe comes together quickly, then you just let it rise in a warm place, do stretch and folds, shape, bulk rise in fridge, score and bake... There's a bit more to it, but not much!
Fist add your liquid ingredients, active sourdough starter and warm water, to your mixing bowl, and stir to combine.
Next add dry ingredients to your liquid mixture, all purpose flour and salt, and use a rubber spatula or wooden spoon to stir till well combined... It will look like a thick pancake batter, don't worry, it's supposed to!
Cover your dough with a clean tea towel and let it rise in a warm spot for about 2 hours. (at about 75 degrees F)
Stretch & Folds
Stretch and folds are crucial for building gluten strength. Be patient and consistent with your folds.
- Remove your towel, wet your fingers with cold water, and start your stretch and folds by lifting half the dough and folding it over the rest of the dough. Turn your bowl a quarter turn, and do this stretch and fold again 4 times all the way around your dough.
Cover your dough with a clean towel and put it back in a warm spot to rise for 45 minutes.
2. Remove your towel, wet your fingers with cold water, do your 2nd set of stretch and folds by lifting half the dough and folding it over the rest of the dough. Turn your bowl a quarter turn, and do this stretch by lifting half the dough and folding it over 4 times all the way around your dough.
Cover your dough with a clean towel and put it back in a warm spot to rise for 45 minutes.
3. Remove your towel, wet your fingers with cold water, do your 3rd set of stretch and folds by lifting half the dough and folding it over the rest of the dough. Turn your bowl a quarter turn, and do this stretch by lifting half the dough and folding it over 4 times all the way around your dough.
Cover your dough and rise for 30 more minutes.
4. Remove your towel, wet your fingers with cold water, do your 4th set of stretch and folds by lifting half the dough and folding it over the rest of the dough. Turn your bowl a quarter turn, and do this stretch by lifting half the dough and folding it over 4 times all the way around your dough.
Shape Dough
After your 4th set of stretch and folds, it's time to shape your loaf before the final rise, or bulk ferment.
Dust your counter with flour.
Pour dough out of bowl onto dusted counter surface.
Surface tension:Gently push the dough ball back and forth on the counter to create surface tension for a tighter loaf.
Generously dust your banneton basket cover (or towel) with flour to prevent sticking.
Place shaped sourdough ball into the rising basket or bowl on the flour dusted towel.
Fold the flowered towel over to cover the top of dough. You can also dust top of dough with flour and add another clean tea towel on top.
Final Rise
Place the covered sourdough bread dough into the fridge for a final rise of 4 hours.
Preheat Oven, with Dutch Oven inside, to 425 degrees F.
Scoring Same Day Sourdough Bread Dough
Cut a 2-2.5 foot piece of parchment paper, and place it on the counter.
Gently turn out the sourdough dough ball onto the center of your parchment paper.
Dust top with flour.
Use your razer or very sharp knife to score design on top. Don't go too deep with your scoring cuts, just enough to break the surface tension and allow for oven spring.
Bake Time
Remove hot dutch oven from the preheating oven.
Carefully lift bread dough by both sides of the parchment paper, and place it into the hot Dutch oven with parchment paper. Cover with dutch oven lid.
Bake in preheated over for 25 minutes, then remove the dutch oven lid.
Bake for an additional 25 minutes till golden brown.
Let your loaf cool before cutting to see the beautiful air bubbles inside, or enjoy it hot!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review!Tag me on Instagram@farmhouse_harvestwith your delicious creation!
Same Day Sourdough Bread Recipe
Yield: 1 loaf
Prep Time: 8 hours
Cook Time: 50 minutes
Total Time: 8 hours 50 minutes
Short on time? Just a few simple ingredients and 9 hours makes this crusty, chewy, sourdough bread that goes perfect with any soup or main dish!
Ingredients
- 2 cups bubbly active sourdough starter (made from 155 grams (1 cup) all purpose flour and 222 grams (1 cup) of filtered water and 2 tablespoons sourdough starter.)
- 3 cups of all purpose flour, or 465 grams flour
- 1 cup warm water (about 110 degrees F., not hot).
- 1 ½ teaspoons salt.
Instructions
- Get hands wet:Dip your fingers in cold water to prevent sticking.
- First Fold:Grab half the dough from the side and gently stretch it upwards. Fold it over the other half like a book closing. Repeat this 4 times, turning the bowl a quarter turn each time. Imagine wrapping the dough around an invisible gift box.
- Rise and relax:Cover the dough with a clean towel and let it rest in a warm spot for 45 minutes.
- Second Fold:Repeat step 2, using wet fingers and performing 4 sets of stretch and fold with quarter turns.
- Rise again:Cover and rest for another 45 minutes.
- Third Fold:Time for another round of 4 stretch and folds with quarter turns, wet fingers included!
- Shorter rise:This time, let the dough rest for 30 minutes.
- Final Fold:Get those wet fingers ready for the last set of 4 stretch and folds with quarter turns
- Shaping:Dust your counter lightly with flour.Gently tip the dough onto the counter and use your hands to push it back and forth to create a smooth,round ball.Dust generously the bottom of your banneton basket or a floured towel with flour.Nestle your dough ball gently inside.Fold the towel over the top of the dough in the basket (or bowl),or place another clean towel on top.
Mix Dough
Fist add your liquid ingredients, active sourdough starter and warm water, to your mixing bowl, and stir to combine.
Next add dry ingredients to your liquid mixture, all purpose flour and salt, and use a rubber spatula or wooden spoon to stir till well combined... It will look like a thick pancake batter, don't worry, it's supposed to!
First Rise
Cover dough in bowl with a clean tea towel and let it rise in a warm spot for about 2 hours. (at about 75 degrees F)
Stretch & Folds
Final Rise:
- Fridge slumber:Tuck your covered dough into the fridge for a 4-hour nap.This final rise,called bulk fermentation,will work its magic while you relax.
Bake Time:
- Oven heat blast:While your dough dreams,preheat your oven to 425°F with your Dutch oven inside.Let it get nice and hot!
- Scoring style:Cut a piece of parchment paper (about 2-2.5 feet) and lay it on your counter.Carefully flip your dough ball onto the parchment.Dust the top with flour and unleash your artistic side!Use a sharp knife or razor to score a design on top of the dough.
- Hot pot, meet dough:Carefully take the hot Dutch oven out of the oven.Holding both sides of the parchment paper,gently lower your dough creation into the pot.Put the lid back on and let the baking magic begin!
- Golden glow:Bake for 25 minutes with the lid on,then remove it for another 25 minutes until your loaf is golden brown and beautiful.
- Patience is a virtue:Resist the urge to dig in just yet!Let your masterpiece cool before slicing to reveal the amazing air pockets inside.But hey,a warm slice never hurt anyone!
Notes
- Wet hands, happy dough:Wet your hands slightly to prevent sticking during stretch & folds and shaping. Don't be afraid of a messy but gentle touch!
- You can use a digital instant-read thermometer to check internal bread temperature (205°F) for doneness.
Nutrition Information
Yield 12Serving Size 1
Amount Per ServingCalories 313Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 487mgCarbohydrates 65gFiber 2gSugar 1gProtein 9g
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