Whip up sourdough bread all in one day with this easy same day sourdough bread recipe. Perfect for a boule or sandwich loaf! Learn how make sourdough bread in one day with this beginner tutorial.
When you are short on time, this same day sourdough bread recipe is so easy to whip up, and it’s just as delicious as a regular loaf! Learn how make sourdough bread in one day with this beginner tutorial.
Sourdough Baking for a Busy Schedule
As a mom of 2, sometimes it’s just nice to have food ready to go so I don’t have to cook. Buying store-bought bread is great for this. But, for a family of 4 who eats 3 meals per day at home, the cost can be high when you enjoy daily things like toast, French toast, sandwiches, croutons, and so many products made with bread.
I’ve been long fermenting sourdough bread for many years now, and I couple that with my sourdough sandwich bread just about every week. So, no need for me to buy bread at the grocery store.
But I understand not everyone is home all day, or maybe it’s just too daunting to think about spending two days on a loaf of bread. It’s so nice to be able to just whip up sourdough bread in one day.
So today I’m sharing a very easy same-day sourdough bread recipe. Whether you want a boule or a sandwich loaf, either one can be made start to finish in just one day.
Even though I have time to do a longer ferment, I actually prefer this method these days. It also keeps bread bowls out of my fridge which I like.
I know you and your family will love this same day sourdough bread recipe too!
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Tips for Making Same Day Sourdough Bread
This bread recipe only works under one very important condition: you have a warm spot in your house to let it quickly ferment. Without warmth this recipe simply will not work! Here are a few secret spots to keep bread warm so you can make a loaf in one day.
- The back of your stove (especially when you’re cooking all day. Keep the bread dough bowl right next to burners that are on so it gets all their heat).
- In the oven after it’s been turned off. For example, you can bake something at 350 degrees F, and then turn it off, let it cool 30 minutes to an hour, and place the bread dough inside.
- By a fireplace. This method can actually get too hot, so just be aware of your fireplace’s heat. But it does work well. You will also need to occasionally rotate the dough bowl so it’s getting evenly warmed.
- Next to a window on a sunny day. The greenhouse effect can really do wonders for sourdough bread dough!
- In the bathroom when you shower. It’s only weird if it doesn’t work 🙂
Feed your sourdough starter the night before starting this recipe. I know that technically this means the process starts before the day you’re baking, but I figure anyone can simply stir flour and water together at any time of night before they go to bed. It takes about 20 seconds 🙂
Be home on the day of baking. Because you are accelerating a normally 2-day long process into one day, it is a good idea to be home the day you plan on baking so you can do stretch and folds throughout the day. Little trips to the park or grocery store are fine, but I wouldn’t suggest trying to do this on a day that you are working 8-5 or something like that.
Learn to feel your dough for density, bounce, hydration, and spring. This comes with practice, and the more you bake, the better you’ll get at it. I talk more about tips for better sourdough bread in this post.
New to Sourdough?
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
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Tools Needed
Large mixing bowl (you can also use a stand up mixer with dough hook attachment)
Fork
Tea towel or bowl cover
Dutch oven (for boule) or sandwich loaf pan (for sandwich loaf)
Parchment paper
Same Day Sourdough Bread Ingredients
For a boule:
3/4 cup fed, active sourdough starter (I feed my starter with 1 cup flour and 3/4 cup water)
1 1/2 cup filtered water
1 1/2 tsp salt
4 cups regular or bread flour
For a sandwich loaf:
3/4 cup fed, active sourdough starter (I feed my starter with 1 cup flour and 3/4 cup water)
1 1/2 cup filtered water
1 1/2 tsp salt
2 tbsp honey
1 tbsp olive oil
4 tbsp butter, melted and cooled slightly
4 cups + 2 tbsp regular or bread flour
1 egg (optional, for egg wash)
Sample Same Day Bread Making Timeline
Morning (8am): Make the dough
Late morning (10am): 1st stretch and fold
Early afternoon (12pm): 2nd stretch and fold
Afternoon (2pm): 3rd stretch and fold
Early evening (4pm): shape the bread
Evening (8pm) bake the bread
Now, this may seem like a rigid timeline. But remember that each step is only a couple of minutes of active work. Also, you do not need to follow this timeline exactly. You can extend or shorten a block of time by an hour, or bake at 10pm instead of 8pm, for example. Sourdough is more flexible than you think 🙂
How to Make Sourdough Bread in One Day
Mix the Dough
Start with fed, active sourdough starter. If you don’t have fed starter, you’ll want to feed your sourdough starter the night before you want to make the bread. I feed my starter with 1 cup flour and 3/4 cup filtered water. Let the starter sit out on the countertop while you sleep overnight.
In the morning, combine the starter, water, and salt (if doing a sandwich loaf, also add the honey, olive oil, and butter) in a large bowl and whisk together with a fork.
Next add the flour and combine with your hands, or a stand up mixer with a dough hook. The dough should be sticky at this point.
Cover the bowl with a tea towel and place in a warm location in your home. My favorite place is the back of the stove while I’m busy cooking other meals during the day. The burners and oven vent all create a lot of heat and make this recipe a success. Placing your dough in a warm spot is necessary for this to work!
Stretch and Folds
Next you will perform 3 stretch and folds over a period of about 8 hours. To do this, simply lift up one side of your dough, stretch it tall, and fold it over the center of the dough. Rotate the bowl 90 degrees and do it again, lifting and tucking on another side. To this for all 4 sides of the dough. If the dough is sticking to your hands, you can always grab a pinch of flour for your fingertips. Cover the bowl back with a tea towel and place it back in the warm location.
Repeat the stretch and folds 3 times (approximately every 2-3 hours)
Shape and Bake
You will be ready to shape your dough in the late afternoon. To do this, sprinkle flour on half of a clean countertop surface, leaving the other half clean.
For a boule: Bring the dough out of the bowl and onto the floured countertop surface to do one last stretch and fold. Then flip your dough over and place it on the non-floured countertop surface. Using a cupping motion with your hands in the shape of the letter “C”, cup the sides of your dough and turn it in a circle. Drag it away from you and towards you a few times, then back to the cupping circular motion. This is creating tension in the bottom of your dough so it will rise nicely in the oven.
Then place the dough on parchment paper and into the dutch oven for its final rise. Don’t forget to put it in a warm spot! Let it sit for 4-5 hours, or until doubled in size.
When you’re ready to bake, take the bread out of the dutch oven and place it in the oven (without the dough inside). Preheat the oven with the dutch oven inside to 450 degrees F.
Meanwhile, sprinkle your dough with flour on top, and score it with a bread lame. Two deep scores is enough or you can get more artistic here. Place the bread dough in the dutch oven and bake with the lid on for 20-25 minutes, then remove the lid and bake an additional 15-20 minutes or until golden brown on top.
Remove and let cool on a cooling rack for 60 minutes before slicing.
For a sandwich loaf: First, lightly grease the sandwich pan with butter or olive oil. Then bring the dough out of the bowl and place it onto the floured side of the countertop. Gently stretch it out into a rectangle shape, about 12 inches long. Fold the edges in towards the center and use your fingertips to pinch them together to touch in the middle. This seals the bottom of your sandwich loaf. Take the two end pieces and bring them in, pinching them together with the tops and bottoms of the dough. Flip the dough over and place it in the greased sandwich pan, with the pinched side being on the bottom. Cover with a tea towel and let it sit in a very warm location. Let it sit for 4-5 hours, or until doubled in size.
When ready to bake, preheat the oven to 350 degrees F. Meanwhile, whisk up one egg and use a food brush to brush it onto the dough.
Once preheated, place the sandwich pan with the dough inside in the oven. Bake for 30-35 minutes, or until golden brown on top.
Remove and let cool on a cooling rack for 60 minutes before slicing.
How to Store Sourdough Bread
Keep your sourdough bread in a plastic bag or wrapped in plastic to keep any air out. Bread will last on the countertop 5-7 days in a cool, dry location.
Can you freeze sourdough bread?
To freeze sourdough bread, simply slice it up and freeze it in a big ziplock bag. Then toast the slices for easy toast or French toast at a later time.
What to do with old sourdough bread
If your sourdough bread is getting old, but not moldy of course, try making sourdough French toast. The egg and milk mixture hydrate it perfectly to make it taste as good as new!
FAQ
Can I bake my sourdough the same day?
It is very easy to bake sourdough in the same day. You do not need to do a two-day long fermentation. In this tutorial I share with you how to make your sourdough bread, from dough to out of the oven, all in one day.
What is the shortest possible proofing time for sourdough bread?
The shortest possible proofing time for sourdough bread, from mixing the dough to baking it, is about 12 hours. Keeping your dough in a warm location helps it ferment faster!
What’s the difference between a boule and a sandwich loaf?
A sourdough boule is a round loaf, usually well hydrated with holes in it. It’s the classic sourdough bread you get from a bakery! A sandwich loaf is shaped in a rectangular sandwich loaf shape, and is typically more buttery and rich in flavor.
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More Sourdough Recipes from the Homestead
Sourdough Discard Chocolate Muffins with Einkorn Flour
Whole Wheat Seeded Sourdough Sandwich Bread
Sourdough Discard Pumpkin Pancakes
Einkorn Sourdough Cinnamon Raisin Bread
Sourdough Einkorn Peach Cobbler
Same Day Sourdough Bread
When you are short on time, this same day sourdough bread recipe is so easy to whip up, and it’s just as delicious as a regular loaf! Learn how make sourdough bread in one day with this beginner tutorial.
Ingredients
For a Boule
- 3/4 cup fed, active sourdough starter (I feed my starter with 1 cup flour and 3/4 cup water)
- 1 1/2 cup filtered water
- 1 1/2 tsp salt
- 4 cups regular or bread flour
For a Sandwich Loaf
- 3/4 cup fed, active sourdough starter (I feed my starter with 1 cup flour and 3/4 cup water)
- 1 1/2 cup filtered water
- 1 1/2 tsp salt
- 2 tbsp honey
- 1 tbsp olive oil
- 4 tbsp butter, melted and cooled slightly
- 4 cups + 2 tbsp regular or bread flour
- 1 egg (optional, for egg wash)
Instructions
Make the Dough
- Start with fed, active sourdough starter. If you don’t have fed starter, you’ll want to feed your sourdough starter the night before you want to make the bread. I feed my starter with 1 cup flour and 3/4 cup filtered water. Let the starter sit out on the countertop while you sleep overnight.
- In the morning, combine the starter, water, and salt (if doing a sandwich loaf, also add the honey, olive oil, and butter) in a large bowl and whisk together with a fork.
- Next add the flour and combine with your hands, or a stand up mixer with a dough hook. The dough should be sticky at this point.
- Cover the bowl with a tea towel and place in a warm location in your home. My favorite place is the back of the stove while I’m busy cooking other meals during the day. The burners and oven vent all create a lot of heat and make this recipe a success. Placing your dough in a warm spot is necessary for this to work!
Stretch and Folds
- Next you will perform 3 stretch and folds over a period of about 8 hours. To do this, simply lift up one side of your dough, stretch it tall, and fold it over the center of the dough. Rotate the bowl 90 degrees and do it again, lifting and tucking on another side. Do this for all 4 sides of the dough. If the dough is sticking to your hands, you can always grab a pinch of flour for your fingertips. Cover the bowl back with a tea towel and place it back in the warm location.
- Repeat the stretch and folds 3 times (approximately every 2-3 hours)
Shape and Bake
- You will be ready to shape your dough in the late afternoon. To do this, sprinkle flour on half of a clean countertop surface, leaving the other half clean.
For a Boule:
- Bring the dough out of the bowl and onto the floured countertop surface to do one last stretch and fold. Then flip your dough over and place it on the non-floured countertop surface. Using a cupping motion with your hands in the shape of the letter “C”, cup the sides of your dough and turn it in a circle. Drag it away from you and towards you a few times, then back to the cupping circular motion. This is creating tension in the bottom of your dough so it will rise nicely in the oven. Then place the dough on parchment paper and into the dutch oven for its final rise. Don’t forget to put it in a warm spot! Let it sit for 4-5 hours, or until doubled in size.
- When you’re ready to bake, take the bread out of the dutch oven and place it in the oven (without the dough inside). Preheat the oven with the dutch oven inside to 450 degrees F.
- Meanwhile, sprinkle your dough with flour on top, and score it with a bread lame. Two deep scores is enough or you can get more artistic here. Place the bread dough in the dutch oven and bake with the lid on for 20-25 minutes, then remove the lid and bake an additional 15-20 minutes or until golden brown on top.
- Remove and let cool on a cooling rack for 60 minutes before slicing.
For a Sandwich Loaf:
- First, lightly grease the sandwich pan with butter or olive oil. Then bring the dough out of the bowl and place it onto the floured side of the countertop. Gently stretch it out into a rectangle shape, about 12 inches long. Fold the edges in towards the center and use your fingertips to pinch them together to touch in the middle. This seals the bottom of your sandwich loaf. Take the two end pieces and bring them in, pinching them together with the tops and bottoms of the dough. Flip the dough over and place it in the greased sandwich pan, with the pinched side being on the bottom. Cover with a tea towel and let it sit in a very warm location. Let it sit for 4-5 hours, or until doubled in size.
- When ready to bake, preheat the oven to 350 degrees F. Meanwhile, whisk up one egg and use a food brush to brush it onto the dough.
- Once preheated, place the sandwich pan with the dough inside in the oven. Bake for 30-35 minutes, or until golden brown on top.
- Remove and let cool on a cooling rack for 60 minutes before slicing.
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