Let’s be honest: traditional sourdough is a commitment. It stretches over two days, requires overnight proofs, and demands a schedule that doesn’t always fit real life.
But what if you could have that same crusty, golden, tangy sourdough bread—made start to finish in a single day? This recipe is the answer. By using a slightly higher temperature and a few strategic timing adjustments, you can go from mixing to slicing in about 8-10 hours.
The result? A beautiful, bakery-worthy loaf with all the flavor and texture you love, made on your timeline. Weekend baking just got a whole lot easier.
Instructions
Mix the Dough
In a large bowl, combine the active sourdough starter and warm water. Stir to dissolve. Add the bread flour and salt. Mix with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy and sticky. Cover and let rest for 30 minutes.
Stretch and Fold – First Set
With wet hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 times. Cover and let rest.
Stretch and Fold – Second Set
Repeat the stretch and fold process. The dough should feel slightly smoother and more elastic. Cover and rest.
Stretch and Fold – Third Set
Repeat again. The dough should be noticeably smoother and stronger. Cover and rest.
Stretch and Fold – Fourth Set
Final set of stretch and folds. The dough should be smooth, elastic, and holding its shape well. Cover and let rest for the remainder of bulk fermentation.
Bulk Fermentation
Let the dough rise at warm room temperature (75-80°F is ideal) for about 4 hours total from the first mix. The dough should be puffy, have bubbles on the surface, and have increased in volume by about 50%. It should feel light and aerated.
Shape the Dough
Turn the dough out onto a lightly floured surface. Gently shape it into a round by folding the edges into the center. Flip it over and use your hands to create tension by pulling the dough toward you in a circular motion. Let rest uncovered for 15-20 minutes.
Final Shaping
Shape it again into a tighter round. Place it seam-side up in a proofing basket or a bowl lined with a floured kitchen towel. Dust the top with rice flour.
Second Rise
Cover and let rise at room temperature for about 2 hours. The dough should be puffy and hold an indent when gently poked.
Preheat Dutch Oven
About 30 minutes before baking, place a Dutch oven with its lid in the oven and preheat to 475°F (245°C).
Score the Dough
Carefully turn the dough out onto a piece of parchment paper. Using a lame or sharp knife, score the top with a quick, confident slash.
Bake
Carefully place the dough (with parchment) into the hot Dutch oven. Put the lid on and bake at 475°F for 20 minutes. Remove the lid and bake for another 20-25 minutes until deeply golden brown.
Cool
Transfer the bread to a wire rack and let it cool completely—at least 1-2 hours. I know it’s hard, but slicing warm bread will make it gummy.
Slice and Enjoy
Slice into that gorgeous loaf and marvel at what you created in a single day.
Pro-Tips for Same Day Sourdough Greatness
- Use a Very Active Starter: Your starter should be at its absolute peak—bubbly, doubled, and passing the float test.
- Warm Water Helps: Using water at 85-90°F speeds up fermentation without killing the yeast.
- Watch the Dough, Not the Clock: Times are estimates. Your dough might be ready faster or slower depending on temperature.
- Keep It Warm: If your kitchen is cool, find a warm spot (like an oven with the light on) for fermentation.
- Don’t Skip the Cooling: Even in a same-day timeline, cooling completely is essential for the perfect crumb.
