Easy Same-Day Sourdough Bread (No Commercial Yeast)

Same day sourdough bread half sliced on a cooling rack.

5 from 1 vote

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.

Prep Time12

Cook Time35

Total Time12 35

Course: bread, Breakfast

Cuisine: American

Keyword: quick bread, sourdough, sourdough bread

Servings: slices

Calories: 176kcal

Author: Jessica Laroche

Ingredients

150 g active sourdough starter 100 % hydration
300 g water room temperature or warmish is best (27-32ºC)
450 g bread flour
10 g salt

Instructions

Feed your starter

Make sure to feed your sourdough starter about 4-6 hours before you want to mix the dough ingredients together. You can use it once it looks active, bubbly and has at least doubled in height in the jar.

Mix the dough

Once your sourdough starter is ready to use, then pour the starter and water into a large mixing bowl and stir to combine. Then, add the flour and salt and keep mixing until it comes together and you do not see any dry spots of flour anymore. I like to use a dough whisk at first, then use my hand to get a better feel of the dough. The dough will look shaggy at this point, this is normal. Cover well and let it rest for 20 minutes.

Stretches and folds

Do 3 sessions of stretches and folds with about 30 minutes of resting time in between. To stretch and fold: grab the dough on the opposite side of the bowl, pull it up until it cannot stretch anymore, then fold it back down on the dough. Rotate the bowl about 90º and repeat with the dough on the opposite side. Keep going until the dough is too tight to stretch (I usually do about 4 stretches per session). Cover, rest for 30 min and repeat.

Bulk fermentation

Once done with the stretches and folds, then cover well (use a plastic wrap or a silicone cover) and place in a cozy spot for the dough to ferment and rise. How long it will take to ferment depends on the temperature of the dough and your room. I fermented mine for about 4-5 hours. The dough is done fermenting once it looks puffy, wiggles when you shake the bowl, some large bubbles might appear on top and the dough has risen, although do not necessarily wait for it to double.

Shape + Final proof

Transfer the fermented dough over a clean and very lightly floured surface, then pre-shape: grabe the edges of the dough, bring them back on the center of the dough to roughly form a loose ball. Use a dough scraper to flip the dough so the seam side is on the counter. Cover and let it rest for 20 minutes.
Flip the dough again, then stretch to shape it into a square. Fold the top part over the middle of the dough, then fold each side as well. Grab the top part and roll towards you until the seam side is on the counter. Use both hands to help shape it into a boule.
Now strengthen the dough: place both hands on top of the dough, and drag the dough on the counter towards you (you need the counter not to have too much flour for this to work). Rotate slightly, then repeat. Keep going until the top part of the boule feels tight.
Generously flour your proofing basket, then use a dough scraper to transfer the dough with the seam side up in the basket. Cover and let it rest (final proof) at room temperature for 1-2 hour.

Bake

At least 30 minutes before you want to bake the bread (but 45-60 minutes is even better), transfer a Dutch oven to your oven and preheat to 450ºF.
When ready to bake the loaf, then flip the dough over a piece of parchment paper, score as you wish and grab the edges of the paper to transfer in your preheated Dutch oven.
Cover and bake for 30 minutes. Then, uncover and bake for 5-7 more minutes or until golden brown to your liking. Carefully remove the bread from the Dutch oven and let it completely cool down before slicing.

Video

Notes

Sourdough starter: make sure you have a very active and bubbly starter to mix the dough, this is essential! Plan ahead and feed your starter about 4-6 hours before planning on mixing the dough. If you are just getting started, then check out this guide on how to make your own starter from scratch.
Have your bread for dinner: if you want the loaf to be ready for dinnertime, then feed your starter the night before. That way the starter will be bubbly and ready to use to mix the dough first thing in the morning.
Speed up the fermentation: to make the fermentation time shorter, then: 1- use warm water when mixing the dough 2- keep the dough in a cozy spot while fermenting and 3- use a little more sourdough starter (as seen in this recipe, we are using 150g. instead of the typical 100g.).
No Dutch oven: if you do not have a Dutch oven, then you can bake your bread following the open-bake method explained in this complete guide.
Storage: keep the sliced part down on the cutting board to prevent it from drying too fast. The bread can be kept that way for about 2 days. You can also freeze it! Make sure to check out this guide on how to keep your sourdough fresh for longer.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition