Same Day Sourdough Bread Recipe for Quick Bakers

The smell of fresh bread in the kitchen is truly comforting. It fills the heart with joy. As a busy person, making sourdough from scratch might seem hard. But, I have a secret that will make you think differently about homemade bread.

Introducing the same day sourdough bread recipe. It’s a game-changer for those who love sourdough’s unique taste and texture. You don’t have to wait long to enjoy it.

Key Takeaways

• Discover a same day sourdough bread recipe that delivers exceptional results in just 12 hours
• Understand the benefits of sourdough bread, including enhanced flavor, texture, and digestibility
• Learn the key ingredients and techniques for crafting the perfect same day sourdough loaf
• Explore the step-by-step process of feeding the sourdough starter, mixing the dough, and baking the bread
• Gain tips and tricks for achieving a beautiful, crusty exterior and a delightfully chewy interior

What is Same Day Sourdough Bread?

Same day sourdough bread is made in just one day. It uses an active sourdough starter, warm water, and a warm place. This way, you can enjoy fresh sourdough in 12 hours, unlike the usual 2 days or more.

Explanation of Same Day Sourdough Bread Process

To make same day sourdough, start with a bubbly sourdough starter. Mix it with warm water and bread flour to form the dough. Then, place the dough in a warm spot, like a turned-off oven with the light on, to speed up the process.

Benefits of Same Day Sourdough Bread

• It’s quicker than most sourdough recipes, allowing you to have fresh-baked sourdough in just 12 hours.
• The bread is still delicious with a chewy crumb and crisp crust.
• It’s an easy recipe, making it perfect for beginner bakers.

Even though it’s quicker, this method still makes a tasty loaf. The bread is naturally leavened and has a great flavor.

Why You’ll Love This Same Day Sourdough Bread Recipe

This same day sourdough bread recipe is a hit for many reasons. It can be made in just 12 hours, so you get fresh bread fast. It’s also simple to follow, perfect for new bakers wanting to try artisan sourdough.

The bread’s chewy inside and golden crust are amazing. It’s thanks to a mature starter, warm water, and a special fermentation process. This method quickens the proofing without losing flavor or texture.

1. It can be made start-to-finish in just 12 hours, allowing you to have fresh homemade bread quickly.
2. The recipe is easy to follow, making it suitable for beginner bakers.
3. The bread has a delightfully chewy interior and crisp, golden crust that you expect from artisan sourdough.
4. This method utilizes a mature sourdough starter, warm water, and strategic fermentation to speed up the process without sacrificing flavor or texture.

This recipe is a game-changer for busy home bakers. It offers authentic flavors and textures of artisanal bread without the wait.

“This recipe is a revelation! I never thought I could make bakery-quality sourdough at home in just one day, but this method proved me wrong. The results are absolutely incredible.”

– Sarah, Avid Home Baker

Key Ingredients for Same Day Sourdough Bread

Making a tasty same day sourdough bread is easy with just a few ingredients. Choose high-quality, fresh ingredients for the best results. They should work together to make a loaf that’s both tasty and textured right.

Sourdough Starter

An active and mature sourdough starter is key. It should be fed, bubbly, and pass the float test. This shows it’s ready for the dough. It’s what makes sourdough bread tangy and chewy.

Bread Flour

Bread flour is the top pick for this recipe. It has more protein, which helps the dough rise. This results in a loaf that’s light and airy inside.

Water

Warm water, about 90°F, is used to wake up the yeast. It speeds up fermentation. Use filtered or bottled water to avoid chlorine, which can slow the starter.

Salt

Salt boosts the bread’s flavor and strengthens the gluten. A bit of sea salt or Himalayan pink salt is added to the dough.

With these key ingredients, you can make a same day sourdough bread. It will look great and taste amazing.

Preparing the Sourdough Starter

To start, take about 25 grams of leftover starter from the fridge. Mix in 50 grams of warm water (around 80-90°F) and 50 grams of bread flour. Stir until there are no dry bits left.

Then, cover the starter and let it rise in a warm place for 4-5 hours. When it doubles in size, it’s ready to use in the dough.

Making a sourdough starter takes about 7 days, but it can take up to 2 weeks. On Day 1, you’ll need about 1/2 cup of wholemeal flour and 1/3 cup of warm water. The best temperature for this is around 23ºC (75ºF).

From Days 3 to 6, you’ll need to discard half of the starter each day. Add about 60g of lukewarm water and flour each time. The starter might be ready by Day 7 or it could take up to Day 14.

To see if it’s ready, try the float test on Day 7. Remember, every starter is different and may need more or less time to be ready for baking.

All recipes on The Perfect Loaf use natural leavening, without commercial yeast. Baker’s math helps adjust ingredient amounts for the desired bread. The starter is a mix of flour and water that ferments naturally.

Mixing the Same Day Sourdough Bread Dough

When your sourdough starter doubles in size, it’s time to mix the dough. In a big bowl, mix warm water, active starter, salt, whole wheat flour, and bread flour. Stir until all flour is wet. Then, cover the dough and let it rise for 5-6 hours in a warm place, doing 3 stretch and folds in the first 2 hours.

For this same day sourdough bread recipe to work, keep the dough warm. This helps the yeast and bacteria in the starter work fast. This way, you get a tasty, risen loaf in less time.

1. In a large mixing bowl, combine the warm water, active sourdough starter, salt, whole wheat flour, and bread flour.
2. Stir the ingredients together until no dry bits of flour remain.
3. Cover the dough and let it rise for 5-6 hours in a warm spot (around 75-80°F).
4. During the first 2 hours of bulk fermentation, perform 3 sets of stretch and folds to develop the gluten structure.

By doing this, you can enjoy freshly baked, same day sourdough bread. You won’t need the usual 12-24 hour wait. The warm environment and stretch and folds make the dough rise fast. They also help keep the sourdough flavor and texture special.

Bulk Fermentation and Stretch & Folds

Keeping the dough warm is key for same day sourdough. Place it near a pilot light or in the oven with the light on. This helps the yeast and bacteria ferment faster.

Importance of Warm Environment

The ideal temperature for sourdough bulk fermentation is 74 to 78°F (23 to 25°C). This warmth makes the process last 2 to 5 hours. On the other hand, cold bulk fermentation takes 4 to 24 hours, often overnight.

Choose the right container for your dough. A rectangular glass dish works for 500 to 1000 grams. A Rubermaid tub is good for 2000 grams to 8 kilograms.

Stretch and Fold Technique

Do 3 sets of stretch and folds in the first 2 hours. Grab an edge, stretch it up, and fold it over. Do this 6-8 times, then cover and rest for 30 minutes. Repeat this two more times.

Stretching and folding strengthens the dough and traps air. It’s a bit tricky, as there’s no exact science to knowing when to stop.

Shaping the same day sourdough bread

After the bulk fermentation, it’s time to shape your same day sourdough bread. First, turn the dough out onto a lightly floured surface. Gently preshape the dough into a round ball by cupping your hands around the edges and pulling the dough towards you.

Allow the dough to rest for 30 minutes. This resting period relaxes the gluten, making the dough easier to shape. Once rested, shape the dough into a tight boule. Fold the sides into the center and roll it into a smooth, tight ball.

Finally, transfer the shaped dough, seam-side up, into a floured banneton basket or a parchment-lined bowl. The banneton helps the dough retain its shape during the final proofing stage.

Shaping the dough properly is key to achieving the perfect same day sourdough bread. By preshaping, resting, and then shaping the dough into a tight boule, you’ll get a beautifully risen and baked loaf.

Final Proofing

As you near the end of your sourdough bread journey, it’s time for the final proof. Place the dough-filled banneton in a warm spot. Let it rise for 1-2 hours, until it’s puffy and expanded. This step is key for your bread’s structure and texture.

Preheat your oven with a Dutch oven inside to 500°F for the last 30 minutes. This heats the oven and pot perfectly for baking your sourdough bread.

The proofing time can vary based on your kitchen’s temperature and humidity. Generally, sourdough dough proofs for 1 to 4 hours at warm temperatures. Or, it can proof overnight in the fridge for cold proofing.

To see if your dough is ready, do a “poke test.” Press your finger into the dough. If it springs back slowly, it’s time to bake. This means the dough is fermented just right for a beautiful sourdough loaf.

“A well-proofed sourdough loaf will have a light, airy crumb and a crisp, golden crust.”

By managing the final proofing well, you’re on your way to a great bake. You’ll have a delicious, same day sourdough bread to enjoy and share.

Scoring and Baking the Same Day Sourdough Bread

Scoring and baking right are key for a great crust and crumb in your same day sourdough. Let’s explore how to make your loaf look and taste amazing.

Scoring the Dough

After the dough finishes its final proof, it’s time to score it. Scoring lets the bread expand in the oven. This makes the bread rise evenly and look rustic.

Use a sharp bread lame or a razor blade for a single, deep slash across the dough’s top. The cut should be 1/2 inch deep and 4-6 inches long. This helps the bread expand and look artisanal.

Baking in a Dutch Oven

Baking in a preheated Dutch oven gives your sourdough a crisp crust. The Dutch oven traps steam, which is key for a shiny crust.

1. Carefully move the scored dough, still on parchment, into the hot Dutch oven.
2. Cover the Dutch oven and bake at 500°F (260°C) for 20 minutes.
3. Then, remove the lid and bake at 475°F (246°C) for 15-25 minutes until the crust is golden.

The steam from the Dutch oven makes the crust crisp while keeping the inside soft. Watch the bread closely towards the end to avoid burning.

After baking, take the bread out of the Dutch oven. Let it cool completely on a wire rack before slicing. Cooling is crucial for the bread’s texture to set.

Same Day Sourdough Bread Recipe

Want to bake artisanal sourdough bread but don’t have time for the long process? This Same Day Sourdough Bread Recipe is here to help. See the full recipe details for the Same Day Sourdough Bread, including specific ingredient amounts and step-by-step instructions.

The secret to this recipe is preparing the sourdough starter the night before. This lets the starter get ready for a flavorful and well-risen loaf. The recipe offers two feeding schedules, so you can pick what works best for you.

1. Feed the sourdough starter the night before for optimal results.
2. Mix the dough ingredients, including the active starter, and let it undergo a 5-6 hour bulk fermentation with stretch and folds.
3. Shape the dough and proof it in the fridge for 2 hours before baking.
4. Bake the bread in a preheated Dutch oven at 500°F for 20 minutes with the lid on, then 15 minutes with the lid off.
5. Allow the bread to cool for at least an hour before slicing and enjoying the delicious, homemade results.

This Same Day Sourdough Bread Recipe is a game-changer for those who love sourdough but don’t have time for the long process. With a few simple steps and some planning, you can make fresh, flavorful sourdough bread in one day. Impress your friends and family with your baking skills!

Tips for Perfect Same Day Sourdough Bread

To get the best results with this same day sourdough bread recipe, pay attention to a few important details. First, make sure you have an active, mature sourdough starter that’s been fed recently. A strong starter is key for the dough to rise well during the quick fermentation.

Also, keep your kitchen warm throughout the baking process. Sourdough fermentation does best in warm temperatures. So, make your kitchen cozy to help the dough rise and develop faster.

1. Use an active, mature sourdough starter that has been recently fed.
2. Maintain a warm environment throughout the entire process to speed up fermentation.
3. Perform the stretch and fold technique during bulk fermentation to develop gluten structure.
4. Be gentle when shaping the dough to preserve air pockets.
5. Properly score the dough before baking to allow for oven spring.
6. Bake the bread in a preheated Dutch oven for a crisp, artisan crust.

During bulk fermentation, don’t forget to do the stretch and fold technique. This step helps build the gluten structure, making the loaf airy and well-risen. When shaping the dough, be gentle to keep the air pockets intact.

Before baking, score the dough properly. Then, bake it in a preheated Dutch oven for that classic artisan crust. The Dutch oven creates a steamy environment, helping the bread rise and get a stunning, crackling exterior.

By following these tips, you’ll be on your way to baking perfect same day sourdough bread. You’ll get a crisp crust and a soft, airy interior. Enjoy the joy of freshly baked homemade bread on the same day!

Conclusion

This same day sourdough bread recipe lets you enjoy homemade sourdough’s benefits quickly. You get a chewy crumb and crisp crust in just 12 hours. It’s perfect for both new and seasoned bakers, offering a quick fix for homemade bread cravings.

This bread is not only tasty but also healthy. It’s packed with nutrients and easier to digest. The fermentation process breaks down gluten and phytic acid, making it great for those with sensitivities. Plus, it has a lower glycemic index, which helps control blood sugar.

Following the steps in this article makes baking this bread easy, even with a busy schedule. You’ll love the aroma and taste of freshly baked sourdough. Enjoy it for breakfast, sandwiches, or as a side dish.

FAQ

What is same day sourdough bread?

Same day sourdough bread is made in just one day. It uses an active starter, warm water, and a warm place to speed up the process. This recipe lets you bake fresh sourdough in 12 hours, much faster than the usual 2 days.

What are the benefits of making same day sourdough bread?

Making same day sourdough bread is quick and easy. It has a chewy crumb and a crisp crust. It’s perfect for beginners, offering a tasty loaf in less time.

What are the key ingredients for same day sourdough bread?

You need an active sourdough starter and bread flour for this recipe. Warm water helps the yeast work faster. A bit of salt enhances flavor and strengthens the dough.

How do you prepare the sourdough starter for this recipe?

Start with 25 grams of leftover starter. Mix in 50 grams of warm water and 50 grams of bread flour. Stir until smooth. Let it rise for 4-5 hours until it doubles.

How do you mix the same day sourdough bread dough?

Mix the starter with warm water, salt, whole wheat flour, and bread flour. Stir until smooth. Let it rise for 5-6 hours, doing stretch and folds every 2 hours.

Why is maintaining a warm environment important for the bulk fermentation?

A warm environment helps the yeast and bacteria ferment the dough faster. Place the dough in a warm spot, like near a pilot light, to speed up the process.

How do you perform the stretch and fold technique during bulk fermentation?

Do 3 sets of stretch and folds in the first 2 hours. Grab an edge, stretch it up, and fold it over. Repeat 6-8 times, then rest for 30 minutes before doing it again.

How do you shape the same day sourdough bread?

Turn the dough onto a floured surface. Preshape into a round ball. Rest for 30 minutes, then shape into a tight boule. Place it in a floured banneton basket, seam-side up.

How do you do the final proofing of the same day sourdough bread?

Let the dough rise in a warm spot for 1-2 hours. Preheat your oven with a Dutch oven inside to 500°F during the last 30 minutes.

How do you score and bake the same day sourdough bread?

Score the dough with a long slash before baking. Bake covered at 500°F for 20 minutes, then uncovered at 475°F for 15-25 minutes. The Dutch oven creates steam for a crisp crust.