Easy Same Day Sourdough Bread (Beginner’s Recipe)

This easy sourdough recipe is the perfect recipe for beginners to master sourdough baking in just one day! With a mild sourness, soft crumb, and crusty outer layer, it is the perfect one day sourdough recipe for that person that is on the go but is still wanting good wholesome healthy from scratch cooking for their family!

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Typical weekdays can get pretty crazy around here. With running a farm, homeschooling, cooking, and cleaning, balancing things start to become a challenge. And cooking wholesome foods can be tricky if you do not plan ahead and manage your time right. 

For the most part, I have been able to fall into a rhythm in my sourdough baking routine, but for those rare occasions when feeding my starter or just starting my dough slips my mind, this simple sourdough bread recipe comes to the rescue! It is a quick and easy sourdough bread recipe that is the best way to get a loaf of bread on the table pronto! And get this…it does not require a hot dutch oven or a hot oven prior to baking! 

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Why Sourdough Bread?

Sourdough bread, leavened using naturally occurring wild yeast and lactic acid bacteria, has several advantages over bread made with conventional baker’s yeast. Here’s why sourdough is becoming so popular:

1. Lactic Acid Bacteria (Lactobacillus): Sourdough bread is leavened by naturally occurring wild yeast and lactic acid bacteria, particularly Lactobacillus. These bacteria are all around us and are found on all living things.
2. Conversion of Starches and Sugars: Lactobacilli in sourdough starter cultures convert starches and sugars in the dough into lactic acid. This fermentation process not only leavens the bread but also contributes to its flavor and texture.
3. Natural Preservative: Lactic acid produced during fermentation acts as a natural preservative. Additionally, sourdough fermentation produces helpful enzymes and substances that have antibiotic and anti-carcinogenic properties.
4. Slower Fermentation Process: Sourdough fermentation typically takes longer compared to conventional yeast, allowing for a more gradual breakdown of gluten. This can make the bread easier to digest and allows for the easy absorption of nutrients. (It will still contain gluten!)
5. Neutralization of Phytic Acid: Soaking the grains in sourdough starter before baking allows enzymes, lactobacilli, and other helpful organisms to break down and neutralize phytic acid. This can improve mineral absorption and reduce digestive issues.
6. Easier Digestion for Gluten Intolerance: While not suitable for individuals with celiac disease, sourdough bread may be easier to digest for some people with gluten intolerance. The longer fermentation process helps break down gluten proteins, potentially making them more tolerable.
7. Extended Shelf Life: Sourdough bread tends to stay fresher for longer due to its acidic nature, which inhibits the growth of mold.

Overall, sourdough bread offers not only unique flavor and texture but also potential health benefits and improved digestibility compared to conventional yeast bread.

Need a sourdough starter recipe? Check out this post: How to Make A Sourdough Starter From Scratch 

What About Commercial Yeast?

Baker’s yeast (commercial yeast), also known as active dry yeast, is commonly used in conventional bread-making for its quick leavening properties. Here are some points regarding baker’s yeast:

1. Quick Rise: Baker’s yeast is known for its ability to rapidly leaven bread dough, resulting in a quick rise and shorter fermentation time compared to sourdough. While this can be convenient for commercial baking and home baking alike, the rapid rise does not allow sufficient time for the phytic acid in grains to be neutralized through fermentation.
2. Unneutralized Phytic Acid: Phytic acid is a compound found in grains that can inhibit the absorption of certain minerals such as calcium, magnesium, copper, iron, and zinc in the intestinal tract. In bread made with baker’s yeast, the fermentation process is typically shorter, which means the phytic acid may remain unneutralized or unfermented. This can potentially lead to decreased mineral absorption and nutrient loss.
3. Staling: Bread made with baker’s yeast tends to stale more quickly compared to sourdough bread. The rapid fermentation process and lack of certain beneficial compounds produced during sourdough fermentation can contribute to this shorter shelf life.

In summary, while baker’s yeast offers convenience and quick results in bread-making, it may not provide the same nutritional benefits and extended shelf life as sourdough bread due to its shorter fermentation time and the potential for unneutralized phytic acid.

How to Know if You Have an Active Starter.

The float test is a common method used to determine the readiness of a sourdough starter. Here’s how to perform the float test:

1. Prepare a Glass of Water: Fill a glass or a bowl with room temperature water. Make sure it’s deep enough to submerge the portion of sourdough starter you’ll be testing.
2. Take a Sample of the Starter: Using a clean spoon or spatula, take a small portion of your sourdough starter from your jar. 
3. Drop the Starter into the Water: Drop the sample of sourdough starter into the water gently, allowing it to float freely to the surface.
4. Observe the Result: If the portion of starter floats on the surface of the water, it indicates that the starter is active and ready to be used in baking. If it sinks to the bottom and stays there, it suggests that the starter may need more time to develop and become fully active.
5. Interpreting the Results: A floating starter indicates that it has enough gas production from the fermentation process, which is a sign that it is active and ready to use!
6. Repeat as Needed: If your starter doesn’t float initially, you can continue feeding it over the next few days and then repeat the float test after some time. At that point you will want to test it again a few hours after feeding it.

Remember that the float test is just one method to assess the readiness of your sourdough starter. Other signs of an active and mature starter include a doubling in volume after feeding, a pleasant sour aroma, and the presence of large bubbles on the surface or sides of the jar. As your experience with sourdough baking grows, you’ll be able to recognize the behavior and characteristics of your starter.

How to Score the Sourdough.

Scoring the dough is a crucial step in sourdough bread baking. It allows the bread to expand properly during baking and creates an beautiful design on the loaf’s surface. Here are some tips for creating a pretty scored dough:

1. Preparation: Before scoring the dough, make sure it has been shaped and proofed properly. It should be slightly risen and have a firm but not overly tight surface.
2. Dusting with Flour: For best results lightly dust the surface of the dough with flour before scoring. This helps prevent the blade from sticking to the dough and allows the design to stand out more prominently after baking.
3. Sharp Blade: Use a super sharp razor blade or a sharpened knife for scoring. A sharp blade creates clean cuts without tearing the dough, resulting in better oven spring and a more visually appealing loaf.
4. Applying Oil: Optionally, you can apply a little oil to the blade to prevent it from sticking to the dough. 
5. Cold Dough: If you’ve refrigerated the dough before baking (I highly recommend), scoring it while it’s still cold can make the process easier and yield cleaner cuts. Cold dough is more stable and less likely to deform during scoring. Allow at least 2 hours in the fridge before scoring.
6. Technique: Score the dough with confidence but gently. Start with shallow cuts, about 1/4 inch deep, and adjust the depth based on the desired effect. You can always go over a line if needed. Experiment with different patterns and designs to find what works best for you.
7. Tools: If you want to achieve precise lines or symmetry, you can use twine or other tools to assist with scoring. There are numerous designs and techniques available online, so don’t hesitate to explore and let your creativity shine through.

Remember that scoring takes practice, so don’t be discouraged if your first attempts don’t turn out perfectly. With time and experience, you’ll develop the skill to create beautifully scored sourdough loaves.

Materials You Will Need for Your Fresh Bread.

Sheet of parchment paper

Danish dough whisk (the one I use is found here)

Large mixing bowl

Tea towel or plastic wrap

Banneton basket or a proofing bowl (check out this post on how to DIY a banneton basket found here)

Ingredients for the Perfect Loaf.

100 grams (1/2 cup) of active starter

326 grams (1 1/3 cups) warm water, about 85 degrees fahrenheit

15 grams of salt (2 teaspoons) I use this himalayan salt.

500 grams (about 4 cups) of all purpose flour (preferably organic)

Easy Same Day Sourdough Bread Recipe

Begin by feeding your sourdough starter before going to bed the night before you plan to bake. 

The next day–

Preparing your dough for the bulk fermentation (first proofing stage).

1. Combine Ingredients: In a large bowl, mix together all-purpose flour, warm water, active sourdough starter, and salt. Stir with a wooden spoon or dutch dough whisk in a circular motion until the ingredients are roughly combined. The dough doesn’t need to be fully mixed at this stage.
2. Rest the Dough: Cover the bowl with a damp towel, plastic wrap, or a plastic bag and let the dough rest for 15 minutes. This allows the flour to fully hydrate and begins the gluten development process.
3. Stretch and Fold (First Set): After the resting period, sprinkle a little flour on top of the dough to prevent sticking. Use a dough scraper, bench scraper, or clean wet hands to gather the dough from one side of the bowl, stretch it out and fold it onto itself. Turn the bowl a quarter turn and repeat the stretching and folding process. The dough should form a somewhat square shape. Cover the bowl again with a damp kitchen towel and let the dough rest for another 30 minutes.
4. Repeat Stretch and Fold Process: After the 30-minute rest, perform another set of stretch and folds. This involves stretching out the dough from opposite ends and folding them over each other. Turn the bowl and repeat the process. Cover the bowl and let the dough rest for another 30 minutes. Repeat this step two more times for a total of three sets of stretches and folds.
5. First Rise: After completing the stretch and fold process three times, cover the bowl again and let the dough undergo its first rise. Place the dough in a warm place or in your oven with the light on and door propped open. The light should provide enough heat (without being too hot) to help the dough rise faster. It should take about 3 hours for the dough to double in size.

This initial process helps develop the structure and flavor of the sourdough bread while also contributing to gluten formation through the stretch and fold technique. After the first rise, the dough can be shaped, proofed, and baked to produce delicious homemade sourdough bread.

Setting up For the Final Rise.

Once the dough has doubled in size, pull the dough gently together to form a ball. Be very careful to not pop any of those precious bubbles your starter has spent so much time making! 

Place the smooth side of dough upside down into a floured banneton or in a bowl with a floured tea towel, the seam side facing out. Cover the banneton with plastic wrap or damp towel and place it into the fridge for the second rise. This will take another 3 hours.

Baking Your Fresh Fread.

After the final rise, remove the proofing basket from the fridge, Gently turn the dough over onto a piece of parchment paper, score the dough, and then place the dough into the dutch oven and cover with the lid. Place the dutch oven into the oven and turn the oven on to 450 degrees. 

Bake for 45 minutes, then remove the lid of the dutch oven and bake for another 15 minutes until it is golden brown. 

Once baking is finished, carefully remove the sourdough loaf from the dutch oven and place on a clean work surface. Allow the sourdough to cool down for at least an hour before cutting into it! It may be hard to resist but keep in mind that the bread is still baking as it cools down. Waiting and hour before cutting into it will prevent the crumb from being mushy.

Serve with delicious homemade butter from my How To Make Easy Homemade Butter From Raw Milk and serve!

More Sourdough Recipes

The Best Cinnamon Raisin Sweet Sourdough Bread Recipe

Peanut Butter with Chocolate Sourdough Bread Recipe

Best Sourdough Bread Recipe with Almond and Raisins

Easy Sourdough Bread Recipe Without A Dutch Oven

Easy Italian Sourdough Flatbread Discard Recipe

Easy Same Day Sourdough Bread (Beginner’s Recipe)

Easy Same Day Sourdough Bread (Beginner’s Recipe)

This easy sourdough recipe is the perfect recipe for beginners to master sourdough baking in just one day! With a mild sourness, soft crumb, and crusty outer layer, it is the perfect one day sourdough recipe for that person that is on the go but is still wanting good wholesome healthy from scratch cooking for their family!

Print Pin

Prep Time: 6 hours hours

Cook Time: 1 hour hour

Additional Time: 1 hour hour

Total Time: 8 hours hours

Servings: 1 loaf

Author: Stephanie

Ingredients

• 100 grams 1/2 cup of active starter
• 326 grams 1 1/3 cups warm water, about 85 degrees fahrenheit
• 15 grams of salt 2 teaspoons I use this himalayan salt.
• 500 grams about 4 cups of all purpose flour (preferably organic)

Instructions

• Begin by feed your sourdough starter before going to bed the night before you plan to bake. 

The next day–

• Preparing your dough for the bulk fermentation (first proofing stage).
• Combine Ingredients: In a large bowl, mix together all-purpose flour, warm water, active sourdough starter, and salt. Stir with a wooden spoon or dutch dough whisk in a circular motion until the ingredients are roughly combined. The dough doesn't need to be fully mixed at this stage.
• Rest the Dough: Cover the bowl with a damp towel, plastic wrap, or a plastic bag and let the dough rest for 15 minutes. This allows the flour to fully hydrate and begins the gluten development process.
• Stretch and Fold (First Set): After the resting period, sprinkle a little flour on top of the dough to prevent sticking. Use a dough scraper, bench scraper, or clean wet hands to gather the dough from one side of the bowl, stretch it out and fold it onto itself. Turn the bowl a quarter turn and repeat the stretching and folding process. The dough should form a somewhat square shape. Cover the bowl again with a damp kitchen towel and let the dough rest for another 30 minutes.
• Repeat Stretch and Fold Process: After the 30-minute rest, perform another set of stretch and folds. This involves stretching out the dough from opposite ends and folding them over each other. Turn the bowl and repeat the process. Cover the bowl and let the dough rest for another 30 minutes. Repeat this step two more times for a total of three sets of stretches and folds.
• First Rise: After completing the stretch and fold process three times, cover the bowl again and let the dough undergo its first rise. Place the dough in a warm place or in your oven with the light on and door propped open. The light should provide enough heat (without being too hot) to help the dough rise faster. It should take about 3 hours for the dough to double in size.

Setting up for the final rise.

• Once the dough has doubled in size, pull the dough gently together to form a ball. Be very careful to not pop any of those precious bubbles your starter has spent so much time making! 
• Place the smooth side of dough upside down into a floured banneton or in a bowl with a floured tea towel. The seam side facing out. Cover the banneton with plastic wrap or damp towel and place it into the fridge for the second rise. This will take another 3 hours.
  
• This initial process helps develop the structure and flavor of the sourdough bread while also contributing to gluten formation through the stretch and fold technique. After the first rise, the dough can be shaped, proofed, and baked to produce delicious homemade sourdough bread.

Baking your fresh bread.

• After the final rise, remove the proofing basket from the fridge, Gently turn the dough over onto a piece of parchment paper, score the dough, and then place the dough into the dutch oven with the lid on. Place the dutch oven into the oven and turn the oven on to 450 degrees. 
• Bake for 45 minutes, then remove the lid of the dutch oven and bake for another 15 minutes until it is golden brown. 
  
• Once baking is finished, carefully remove the sourdough loaf from the dutch oven and place on a clean work surface. Allow the sourdough to cool down for at least an hour before cutting into it! It may be hard to resist but keep in mind that the bread is still baking as it cools down. Waiting and hour before cutting into it will prevent the crumb from being mushy.