Easy Same Day Sourdough Bread (No Commercial Yeast)

This same-day sourdough bread recipe is so easy and makes for the perfect everyday loaf of bread. Everything can be done on the same day, from feeding your sourdough starter to slicing a freshly baked boule of sourdough. This recipe will give you a loaf of delicious bread with a soft yet chewy crumb that has a perfect golden brown crust, perfect for morning toast or making sandwiches.

This same-day sourdough bread is the recipe you need if you are looking for a faster yet delicious sourdough bread that you can whip up within a few hours and be on the dinner table later on the same day.

Apart from this no-knead ultra-easy sourdough bread recipe, we all know that making sourdough bread at home is a bit time-consuming and even challenging at times, especially if you have a busy schedule. But, have you ever wondered if you can make a loaf of sourdough bread all on the same day, from feeding your sourdough starter to slicing and enjoying a fresh loaf? The answer is yes!

I have a same-day sourdough sandwich bread on the blog that rises very fast, thanks to the help of dry yeast. But the good news is that you can make a classic sourdough loaf quicker even without the addition of commercial yeast and still only relying on the wild yeast for your starter for rising and giving flavor to your loaf. This post will show you how!

Compared to a classic rustic loaf of sourdough bread, this recipe still calls for the traditional mixing + stretch and fold steps, plus a few hours of fermentation. But in this case, you will be baking the sourdough bread without cold-proofing the dough overnight, making it a faster bread recipe.

Also, a little extra sourdough starter is incorporated into the dough to give it a little head start on the fermentation process. The result is a quicker bread that's less sour and that has an unbelievably soft and tender crumb.

Let me know if you give it a try! ❤️

Fermented bread using sourdough starter

First, if you are just getting started, then be sure to check out this guide on how to make a sourdough starter from scratch.

Making bread using wild yeast from a sourdough starter means that you will not need any commercial yeast or other leavening agents to help rise the bread. This will also give your loaf a ton of complex flavor with a nice tang, but also more health benefits. Sourdough bread is easier to digest than commercial bread, plus it is lower on the glycemic index!

Making quick sourdough bread on the same day

In this case, the goal is to make a loaf of bread all on the same day! As mentioned above, you can do the final proof at room temperature and skip leaving your loaf in the fridge overnight, so you can bake the bread on the same day.

As a side note, this makes for a rustic loaf of bread that also has more risk of being overproof since you won't be doing a cold-proof. The bread can end up being more flat (typically has less oven spring) and the scoring is a little more tricky on a loaf that has not been in the fridge for a few hours. But if you don't mind this, then this recipe is going to become your new favorite everyday bread to serve to your family!

Same-day sourdough bread scheduling

Here is a glance at the steps for making this recipe:

1. Early morning: feed your starter
2. Noon: the starter should be active, so it is time to mix the dough! This is also the beginning of bulk fermentation.
3. Noon to 1h30 pm: stretches and folds
4. 1h30 pm to 5 pm: let the dough ferment and rise. This time will vary depending on the condition and temperature of your dough and house. In my case, a total of 4-5 hours was enough (from noon to 4h30- 5 pm).
5. 5 pm: shape the dough and transfer to your proofing basket.
6. 5 pm to 6-7 pm: final proof at room temperature.
7. 6-7 pm: bake the bread!

As a side note, if you want the bread to be ready by dinnertime, then feed your starter the night before so you can mix the dough right in the morning!

Why you will love this recipe

• Can be all done on the same day!
• A crumb that has a less sour flavor
• Very pleasant soft bread perfect for toast or making sandwiches
• Easy sourdough bread recipe
• Healthy bread that's easier to digest and lower on the glycemic index.

What you will need

(find more details down below in the recipe card)

• Sourdough starter: you will need a 100% hydrated sourdough starter to make this recipe. You will find all the information in this guide (see link above) to make your own. It takes at least 7 days to build a starter from scratch, but plan for a total of 2-3 weeks to make it strong enough for making bread.
• Bread flour: bread flour has a higher protein content compared to all-purpose flour, making it a better choice for sourdough bread baking since it encourages the strengthening of the gluten network within the crumb and crust.
• Water: you will need room temperature or slightly warm water (27-32ºC).
• Salt.

How to make a sourdough bread on the same day

(find more details down below in the recipe card)

Feed the starter

First thing in the morning, feed your starter. You want to make sure you do this 4-6 hours before you plan on mixing the dough ingredients.

Alternatively, you could also feed it the night before if you want the bread to be ready by dinnertime.

Mix the dough

In a large bowl, add the active + bubbly sourdough starter and water, then stir until combined. Add the flour and salt and keep stirring until it forms a uniform dough that has no dry spots of flour anymore. I like to use a dough whisk to start, then use my hands to help get the dough together. It will look pretty shaggy at this point.

Cover and let the dough rest for about 20 minutes.

Stretch and folds

Now, do 3 stretch and fold sessions with about 30 minutes of resting time in between. This helps work the dough and the gluten so the bread has a good shape and a nice bite.

Stretch and fold method: grab the dough on the opposite side of the bowl in front of you, pull or stretch it up until it gets tight or you can no longer pull without breaking the dough. Then fold it back and press it over the dough in the middle. Rotate the bowl 90º, then repeat. Keep going around the bowl until the dough feels too tight to stretch. I usually do 4-5 stretches/folds per session.

Bulk fermentation

Once done with the stretches and folds, then cover well (with plastic wrap or silicone lids) and place in a cozy spot to keep going with the bulk fermentation. The bread will ferment + rise during that time. How long the fermentation should be depends on the temperature of your dough and the ambient temperature: the warmer they are, the quicker the fermentation will be since heat activates the yeast activity. In my case, I fermented my dough for about 4-5 hours.

The dough is done fermenting once puffy, has risen in the bowl and you can see some large bubbles on top of the dough. I would not let the dough rise to double its height though or it could be over-proofed (especially since you won't do a cold proof).

Shape and final proof

Then, transfer the dough over a clean and very lightly floured counter (you can use a bowl scraper to help with this step). Preshape into a ball by grabbing the edges of the dough and bringing them back over the middle of the dough. Flip the dough so the seam is on the counter (a dough scraper is handy for doing that). Cover and let it rest for 20 minutes.

Flip the dough again and stretch it into a square. Then, shape it into a boule: fold the top part over to the middle of the square and do the same with the sides. Then, grab the top and roll it toward you until the seam falls back on the counter. Use your hand to help shape it into a boule, then drag the boule on the counter towards you by grabbing the top so it tightens the top part. Rotate the ball and repeat until it forms a nice smooth boule (see video in the recipe card).

Add flour to your proofing basket and then transfer the boule of dough with the seam side up in the basket. Cover and let the dough rest for the second proof or final proof at room temperature for 1-2 hours.

Bake + cool down

At least 30 minutes (but 45-60 minutes is better) before you want to bake the bread, place a Dutch oven in the oven and preheat to 450ºF.

When ready to bake, flip the dough on a large piece of parchment paper, score the top as you wish and transfer to the preheated Dutch oven. Cover and bake for 30 minutes, then uncover and keep baking for 5-7 more minutes or until the crust is golden brown to your liking.

Once done baking, then carefully transfer the loaf to a cooling rack and allow it to completely cool down before slicing, for at least 1-2 hours. Enjoy!

Baking tips

• If you are looking to have the bread ready by dinnertime, then you will want to feed your starter the night before so it is active and bubbly right in the morning.
• To speed up the fermentation process, then use warm-ish water to mix the dough and place the dough in a warm spot, such as in the microwave alongside a glass of very hot water or in the oven with the light on.
• This recipe will work only if you have a very active and bubbly starter. Before mixing the dough ingredients together, make sure it was fed about 4-6 hours before you need it and wait for it to double in height in the jar before using.
• If you do not have a Dutch oven, then you can also do an open bake. This guide on how to bake your sourdough bread without a Dutch oven will show you how to do that!
• I have been experimenting with adding ice cubes to my Dutch oven to try to create more steam and keep the crust softer. Feel free to try it out too: add 4-5 ice cubes in between the preheated Dutch oven and the parchment paper, just make sure the water cannot reach the dough!
• A visual guide is so helpful! Make sure to watch the video where I show you how I make this bread (down in the recipe card)!

FAQs

Does same-day sourdough bread still taste good?

Yes! Speeding up the fermentation process means that the yeast from the dough will have less time to work the gluten and break up the sugar in the dough. This will result in a loaf of bread that has a milder sour flavor overall, but that still tastes amazing!

How can I make bulk fermentation quicker?

There are different ways you can shorten the fermentation when making sourdough bread:

• Use more sourdough starter when mixing the dough
• Use warm water when combining the dough ingredients
• Place the dough in a warm and cozy spot during bulk fermentation

Also, as seen in this recipe, doing a final proof at room temperature as opposed to a cold ferment will speed up the overall fermentation process.

How do I know that the bulk fermentation is done?

There are a few signs that will show you that your dough might be done fermenting:

• The dough is puffy and wiggles when you shake the bowl.
• The dough has risen in the bowl (not necessarily doubled though)
• You can see large bubbles forming on top of the dough
• The top surface of the dough in the bowl forms a dome

Can I use whole wheat flour?

I haven't tested this recipe using whole wheat flour. You probably would be fine substituting some of the bread flour for whole wheat flour, but in that case, expect to have to add a little more water since these types of flour absorb moisture differently.

What is the best way to keep my sourdough bread fresh?

Once completely cooled down, then you can slice the loaf and enjoy. Try slicing only what you need and simply flip the loaf on the cutting board with the sliced part down. You can keep the bread that way for up to 48 hours.

You can also pre-slice the whole loaf and freeze it, then it is easy to grab and go one slice at a time and pop it in the toaster when ready to enjoy. It will feel just as fresh as if it was freshly baked! This sourdough bread storing guide will show you more tips and tricks on how to keep your sourdough bread fresh for longer.

More sourdough bread recipes to try

• Blueberry sourdough bread
• Whole wheat sourdough bread
• Sourdough onion bread
• Sourdough sandwich rolls
• Sourdough buckwheat bread
• Sourdough quinoa bread
• Sourdough chocolate bread
• Sourdough turmeric bread
• Oatmeal sourdough bread

I hope you enjoyed this same-day sourdough bread recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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