Introduction

Making sourdough bread can seem like a long process, but this same-day sourdough recipe speeds things up without sacrificing flavor or texture. With just a few simple ingredients and some patience, you’ll have a delicious loaf fresh from your oven in under a day.

A round loaf of bread with a golden-brown crust sits on a black cooling rack, which is placed on a white marbled surface. The bread's crust is textured and has deep, artistic cuts in an X shape on the top that show a lighter, airy inside. There are small patches of white flour sprinkled on the crust, adding to its rustic look. The overall color of the bread ranges from light tan to deeper golden brown edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

410 grams all-purpose flour
290 grams water
160 grams sourdough starter
8 grams salt

Instructions

Step 1: In a large bowl, mix together the water, sourdough starter, and salt until evenly combined. This helps disperse the starter and salt throughout the water.
Step 2: Add the flour to the bowl and mix well using a spoon. Finish mixing with your hands to break up any lumps of flour. Cover the bowl airtight with plastic wrap, foil, a plastic bag, or a shower cap, and let the dough rest for 30 minutes.
Step 3: After resting, perform a set of stretch and folds: grab the edge of the dough, stretch it up, and fold it under on the opposite side. Rotate the bowl 90 degrees and repeat this process three more times for a total of four folds. Cover the dough again and let it rest for 20 minutes.
Step 4: Repeat the stretch and fold process followed by a 20-minute rest until you have completed four sets in total, which should take about 1 hour. Be sure to keep the dough covered to prevent drying.
Step 5: After your final fold, cover the dough and let it rise at room temperature for 3 to 4 hours. The dough should nearly double in size during this bulk fermentation.
Step 6: Turn the dough out onto a lightly floured surface. Shape the dough by pinching opposite edges together on top, then repeat with the other two sides to form a tight ball.
Step 7: Prepare a bread basket or banneton lined with a lightly floured tea towel. Place the dough seam-side up into the basket. Use a dough scraper if the dough is too soft or sticky to handle easily.
Step 8: Cover the dough with an airtight cover and let it rise for 2 hours at room temperature. Begin preheating your oven about an hour before baking.
Step 9: Once the dough has puffed up, transfer it onto a piece of parchment paper, flipping it so the floured bottom is now on top. Score the dough with two deep cuts in a cross pattern using a razor blade or sharp knife.
Step 10: Place the parchment paper and dough into a preheated Dutch oven. Splash a little water inside to create steam, cover with the lid, and bake at 460°F (238°C) for 30 minutes. Remove the lid and bake for an additional 10 minutes at 440°F (227°C) to brown the crust. Allow the bread to cool on a rack, covered with a damp towel, for at least an hour before slicing.

Tips & Variations

Use a kitchen scale to measure ingredients accurately for consistent results.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone and use a pan of water to create steam.
Experiment with adding herbs, garlic, or olives for flavored sourdough variations.
Be gentle when handling the dough during shaping to maintain air bubbles for a lighter crumb.

Storage

Store sourdough bread wrapped in a paper bag or cotton bread bag at room temperature for up to two days to keep the crust crisp. For longer storage, slice and freeze the bread in an airtight container for up to 3 months. Reheat frozen slices in a toaster or oven for best texture.

How to Serve

The image shows a round loaf of bread with a golden-brown crust and a slightly pale center on top. It has deep, jagged slash marks forming an X pattern across the surface, revealing the airy texture inside. The crust looks crisp with some darker browned edges near the cuts, and there are small patches of flour dusting on the loaf. The bread is resting on a black wire cooling rack, which sits atop a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Keep in mind whole wheat absorbs more water, so you may need to adjust the hydration slightly and the bread will have a denser crumb.

What if my sourdough starter is not very active?

An inactive starter can result in slower fermentation and less rise. To improve activity, feed your starter regularly for several days at room temperature before baking. Make sure it bubbles and doubles in volume within 4-6 hours after feeding.