Same Day Sourdough Bread Recipe
Looking for a quick and easy way to enjoy fresh, homemade sourdough? This same day sourdough bread recipe is just what you need! It’s a simple, no-fuss way to get a crusty loaf of sourdough with that signature tangy flavor, without the long wait. You can even use this recipe with sourdough bread recipe cups or with starter in cups if that’s your preference! Let’s get baking!
Why I Love This Recipe
This recipe has been a game changer for me! I’m not always in the mood to wait hours for bread to rise, but this same day sourdough bread recipe allows me to get that sourdough flavor and texture in just a few hours. It’s perfect when you’re craving that fresh loaf to go with a meal or for sandwiches. Trust me, you’ll be making this on repeat!
Servings
This recipe typically makes one large loaf, which is great for 4-6 servings depending on your bread-loving crew.
Prep Time
20 min
Cook Time
45 min (total proofing ~6 hrs)
Serves
4–6 people
Equipment
- Large mixing bowl
- Bench scraper or spatula
- Baking sheet or Dutch oven
- Clean towel or plastic wrap for covering the dough
- Sharp knife or bread lame (for scoring the dough)
Ingredients
- 1 1/2 cups warm water
- 1/2 cup sourdough starter (active and bubbly)
- 3 cups all-purpose flour (or use whole wheat for a different twist)
- 1 1/2 tsp salt
- 1 tbsp honey (optional, for a touch of sweetness)
- 1 tbsp olive oil (for a little extra flavor and moisture)
Step-by-Step Method
Step 1: Mix the Dough
In a large mixing bowl, combine the warm water, sourdough starter, and honey (if using). Stir until the mixture is smooth. Gradually add the flour, then the salt. Mix until a rough dough forms.
Step 2: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 10 minutes. You’re looking for a smooth, elastic dough that’s a little tacky but not too sticky. If it’s too sticky, add a small amount of flour until it comes together.
Step 3: First Rise
Place the dough back into your bowl, cover with a clean towel, and let it rest for 30 minutes to an hour. This is your first rise, and it will help develop flavor and structure.
Step 4: Shape the Dough
After the first rise, turn the dough onto a floured surface and shape it into a round or oval loaf, depending on your preference.
Step 5: Second Rise
Let the shaped dough rest on a parchment-lined baking sheet or in a lightly oiled Dutch oven for another 30 minutes to 1 hour.
Step 6: Bake the Bread
Preheat your oven to 450°F (232°C). If using a Dutch oven, heat it up in the oven while the dough is resting. Once the dough has risen, score the top of the loaf with a sharp knife and place it in the oven. Bake for 25-30 minutes, until the bread has a golden-brown crust.
Step 7: Cool and Enjoy
Let your sourdough cool for at least 15-20 minutes before slicing. Enjoy the crispy crust and soft, airy inside!
Tips & Variations
- If you want a more tangy flavor, you can allow the dough to rise for an additional hour during the second rise.
- Try adding some seeds or herbs to the dough for extra flavor and texture.
- If you're using the sourdough bread recipe with honey, it’ll give the bread a slight sweetness that pairs wonderfully with savory toppings!
Nutrition
Approximate nutrition per slice (based on 6 servings per loaf):
- Calories: 150
- Carbs: 30g
- Protein: 4g
- Fat: 2g
Diet & Allergen Info
This recipe contains gluten and dairy. It is not suitable for those following gluten-free or dairy-free diets unless substitutions are made.
Storage Suggestions
Store leftover bread in a paper bag or breadbox for up to 3 days. To keep it fresh longer, you can wrap it in plastic wrap and freeze it for up to a month. Just pop it in the oven to warm it up again!
FAQ
Can I use a bread machine for this recipe?
Yes! You can follow the same steps but use your bread machine for the kneading and rising stages. Just shape it before baking.
How can I make this recipe without a sourdough starter?
If you don’t have a starter, you can use store-bought yeast, but the texture and flavor will be different. You can substitute about 1 packet of active dry yeast for the starter and adjust the liquid accordingly.
