I get it—starting sourdough for days feels like a full-time job. But what if I told you that delicious, tangy loaf could be today’s bread? Yep, this same day sourdough bread recipe is the lightning-fast game-changer. One morning bake = crunchy crust and chewy crumb by dinner. Too good to be true? Read on.
Why This Same Day Sourdough Bread Rocks
First off, this same day sourdough bread is:
- Quick-ish—no 24-hour waits, all in a day.
- Tangy and artisan, but not wild in flavor.
- Super flexible—squeeze it into busy schedules.
- Impressive as heck—seriously, people will assume you’re a pro.
Craving fresh-baked bread? Do it today and thank me later.
Ingredients
- 500g bread flour
- 350g water (70% hydration—moist and chewy)
- 100g active sourdough starter (fed within last 4 hours)
- 10g salt
Substitutions:
- Use whole wheat flour (100g) for nuttier flavor.
- No scale? Use 4 cups flour, 1⅓ cups water, ½ cup starter, and 2 tsp salt.
Tools & Kitchen Gadgets Used
- Digital kitchen scale – accuracy, baby.
- Large mixing bowl – for dough magic.
- Dough scraper – folds = easy.
- Proofing basket or bowl – helps shape nicely.
- Dutch oven – crisp crust, soft interior.
- Lame or sharp knife – for that fancy slash.
- Cooling rack – can’t skip this.
Step-by-Step Instructions
Step 1: Mix 500g flour + 350g water until no dry bits. Cover and rest 30 minutes (autolyse).
Step 2: Add 100g starter + 10g salt. Mix well.
Step 3: Do 4 folds (every 30 min) over 2 hours—stretch and fold technique.
Step 4: Shape into boule or batard after the last fold and rest 30 minutes.
Step 5: Preheat Dutch oven to 450°F (230°C) while dough rests.
Step 6: Score dough, place in hot Dutch oven. Cover and bake 20 minutes.
Step 7: Uncover, drop heat to 425°F (220°C), bake another 20–25 minutes till crust is deep golden.
Step 8: Cool on rack for at least 1 hour. Yes, wait. It’s for science (and crumb).
Calories & Nutritional Info (Per slice; 12 slices)
- Calories: ~180
- Carbs: 32g
- Protein: 6g
- Fat: 1g
- Fiber: 2g
- Sugar: 0g
- Probiotic potential (if using whole grain)
Common Mistakes to Avoid
- Skipping autolyse = tight crumb.
- Underproofing = dense loaf. Use poke test—slow springback.
- Overproofing = collapsed interior.
- Cold Dutch oven = flat bread. Preheat it!
- Slicing too early = gummy mess. Be patient.
Variations & Customizations
- Rye swap: Replace 50g flour with rye. Rustic flavor ahead.
- Herb-infused: Fold in rosemary and cracked pepper before shaping.
- Cheesy bomb: Add 1 cup cubed cheese during final folds.
- Olive twist: Mix in chopped olives and sprinkle sea salt on top.
FAQ about Same Day Sourdough Bread
- Can you make sourdough in one day?
Yes—this method gives fast rise and good flavor. - What’s a strong starter?
One that doubles in 4–6 hours and holds bubbles; use 100g here. - What if there’s no Dutch oven?
Use a baking stone with a rimmed sheet of water for steam. - How do I know it’s proofed?
Gently poke—the dough should spring back slowly. - Can I retard overnight?
Yes! After shaping, fridge for 8–12 hours, then bake next day. - Why bake in two stages?
Cover gives steam; uncover browns and crisps. - What does 70% hydration do?
Creates a chewy, open crumb—but sticky, so follow folds carefully.
Final Thoughts
Boom—fresh artisan bread in one day. This same day sourdough bread route proves sourdough doesn’t have to be a multi-day marathon. It’s tangy, crusty, and way kinder to your schedule. Bake this, snap a pic, and suddenly you’re a baker. Store-bought will feel downright lazy. Rock on, bread boss.