Sourdough recipes are all about timing. Depending on when you want your loaf ready or what your day looks like, there’s a recipe for every schedule.
Traditional Tartine-style recipes usually take 2-3 days, while others can be done overnight, which works nicely with my 9-to-5 working mom schedule.
But, same-day sourdough bread is also an option! This recipe is perfect when you want fresh bread on the table today.
It takes 12 hours or less depending on when you fed your starter and how warm you can keep your dough. I’ll take you through it.
Why You’ll Love This Same-Day Sourdough Bread Recipe
- It’s fast: Sourdough loaves usually take me 2-3 days from feeding my starter to pulling the bread out of the oven, so to have this all done in one day is pretty convenient.
- Easy to handle: The dough has a total hydration of 66%, making it easy to work with.
- No cold-proof needed: You can skip the overnight proofing and still get great results, which is a huge time-saver.
- Delicious and kid-approved: The loaf turned out light and airy with a perfectly crisp crust. My kids love this bread!
Same-Day Sourdough Bread Timeline
You have two options for same-day sourdough.
You can either feed your starter the night before to get a head start, or you can feed your starter the morning of.
Timeline Option 1
This is the exact timeline I used for the bread photos in this post:
| 7:30 AM | Feed your starter a 1:1:1 feeding ratio. |
| 1:00 PM | Mix all ingredients together, cover, and let rest in a warm place. |
| 1:30 PM | Stretch & fold |
| 2:00 PM | Stretch & fold |
| 2:30 PM | Stretch & fold |
| 3:00 PM | Stretch & fold |
| 3:00-5:00 PM | Let dough finish bulk fermentation |
| 5:00 PM | Pre-shape dough |
| 5:30 PM | Clasp dough and place in banneton. Let rest in a warm place for the second rise. |
| 6:30 PM | Bake |
Timeline Option 2
If you want your bread fully cooled before dinnertime, this timeline may work a little better for you. Feed your starter before bed so it’s peaked by the morning.
This way, you can mix your dough first thing in the morning without waiting for your starter to be ready. This is the timeline I used for the bread seen in this video.
| 9:00 PM (the night before) | Feed your starter a 1:5:5 feeding ratio. |
| 8:00 AM | Mix all ingredients together, cover, and let rest in a warm place. |
| 8:30 AM | Stretch & fold |
| 9:00 AM | Stretch & fold |
| 9:30 AM | Stretch & fold |
| 10:00 AM | Stretch & fold |
| 10:00-12:00 PM | Let dough finish bulk fermentation |
| 12:00 PM | Pre-shape dough |
| 12:30 PM | Clasp dough and place in banneton. Let rest in a warm place for the second rise. |
| 1:30 PM | Bake |
Ingredients in Same-Day Sourdough Bread
- Unbleached bread flour: I use King Arthur’s unbleached bread flour (12.7% protein). Another good option for this is Sunrise Flour Mills bread flour (affiliate link); it’s a little higher quality and has a better flavor profile, which really shines through in a same-day loaf.
- Active starter: Make sure your sourdough starter is bubbly and ideally tripled in size before you start mixing your dough. It should smell yeasty and maybe even a little sweet – not acidic or like vinegar. (More tips on how to know when your starter is ready to bake with here.)
- Water: I just use tap water (we live in the country and have a well), but those with city water generally prefer spring water for their dough.
- Sea salt: Any kind of salt is fine. Just try to avoid salt with anti-caking ingredients inside.
Step-by-Step Instructions Same-Day Sourdough Bread
Step 1: Feed Your Starter
Feed your starter a 1:1:1 ratio first thing in the morning. If you feed it around 7:30 AM, it should be peaked and ready to mix into your dough within 4-6 hours. Mine was perfectly peaked at 1:00 PM.
Note: if you want to bake your bread a little earlier in the evening, feed your starter a 1:5:5 feeding ratio before bed. That way, you can mix your dough first thing in the morning.
Step 2: Mix the Dough
Start by mixing the sourdough starter and warm water. Then, add your bread flour and salt. Mix well, switching from a utensil to your hands, until all the flour is absorbed.
Cover and place in a warm spot, ideally 78-82°F (25.5-27.7°C).
I’ve been loving the Brod & Taylor proofing box for its accuracy and easy setup. The Cooluli is also great, but it’s not quite as precise and requires a few check-ins to ensure the temperature stays stable.
If you don’t have any special warming devices, put the bowl of dough in your oven with the light on. If your light doesn’t provide much heat, set a cup of boiling water in there.
It should create a toasty environment that keeps your dough warm.
Step 3: Stretch and Folds
Over the next few hours, do a stretch and fold about every 30-45 minutes to help develop the gluten and give the dough its structure and strength.
Start by gently stretching one edge of the dough up until it resists, and fold it over to the center. Turn your bowl 90 degrees and repeat—stretching and folding until all four sides have been folded.
I generally stretch and fold the dough 8-10 times per “round,” or until the dough resists me and doesn’t want to be stretched anymore.
After the 2nd or 3rd round of stretch and folds, you can switch to coil folds if you like. This is a gentler technique where you lift the dough from underneath and allow it to fold over itself.
Step 4: Bulk Fermentation
If you can keep your dough around 78°F (25.5°C), the bulk fermentation should take about 4-5 hours.
If you’re keeping track, remember to start timing bulk fermentation as soon as you mix in the starter—not when you finish your stretch and folds.
Look for the dough to increase in size and become jiggly like jello. We want to see bubbles all over the sides of the bowl. I find the best visual tell is shaking the bowl.
If the dough literally looks like jello when you shake the bowl, it’s ready.
Step 5: Pre-shape the Dough
Lightly spray your counter with a bit of water (I find water works better than flour here to prevent sticking) and dump your dough out onto the surface.
Using your bench scraper, gently pre-shape the dough into a smooth ball by pulling it toward you so you get a bit of tension on top.
Let the dough rest, uncovered, for about 30 minutes. This will give the dough a little time to relax before the final shaping.
Watch me do the pre-shaping here:
Step 6: Final Shape
For the final shaping, I shaped my loaf into a batard using the caddy clasp method.
Simply clasp the sides of the dough together like you’re closing a book. Pinch the center seam together to seal it tightly.
I stitch the dough to increase surface tension. Then, place your dough in an oval banneton to rise for its final proof.
Step 7: Proof
Normally, at this point, you’d pop the dough into the fridge for an overnight cold proof, but since this is a same-day sourdough bread recipe, we’re doing a room-temperature second proof.
In a warm place, let the dough rest and rise in the banneton for 1-2 hours.
To check if it’s ready, do the poke test: gently press your finger into the dough. If it bounces back slowly and leaves a slight indentation, it’s time to bake!
Step 8: Bake – Score – Bake Again
Once your dough is fully proofed, preheat your oven to 450°F with your Dutch oven or bread dome inside to get it nice and hot.
Room-temperature dough is notoriously difficult to score (the blade drags and the loaf is more prone to spreading).
So, I tried something a little different by doing a delayed score, and it turned out great:
- Place the dough in the oven and bake for 7 minutes, covered, at 450°F.
- Take the loaf out, score the top, and put it back in the oven for another 20 minutes, covered.
- Remove the lid and bake for an additional 5-10 minutes, until the exterior is golden brown.
Here’s a video showing the full scoring and baking process in one clip:
Step 9: Let Sit and Enjoy
If you have the time, let the loaf cool for at least an hour, ideally two.
When you take the loaf out of the oven, the interior is still steaming. If you cut too early, that steam escapes, and you may be left with a gummy texture.
Another recipe you might like to try: Overnight Sourdough Artisan Bread Recipe
Same-Day Sourdough Bread Recipe
Same-Day Sourdough Bread Recipe
Ingredients
Make the Starter
- 100 g sourdough starter (active or discard)
- 100 g warm water
- 100 g bread flour (King Arthur, unbleached)
Main Dough
- 290 g warm water
- 250 g active starter
- 500 g bread flour (King Arthur, unbleached)
- 10 g sea salt
Instructions
Feed Your Starter
- First thing in the morning, combine 100 g sourdough starter, 100 g warm water, and 100 g bread flour in a jar. This is called a 1:1:1 feeding ratio. Your starter should be ready (bubbly and hopefully tripled in size) in 4-6 hours.
Mix the Dough
- When your starter has peaked, mix together 290 g warm water** and 250 g active starter. Then, add 500 g bread flour and 10 g sea salt. Stir with a Danish dough whisk or use your hands, squeezing and kneading until everything is well combined. This takes 3–5 minutes. Cover and let it rest for 30 minutes.**If you're in a drier, colder environment and your dough feels stiffer than mine after mixing, increase the water by 25-35g or until the texture matches what you see in my tutorial video.Note: To stay on track with the same-day timeline, we need to keep your dough warm; ideally, around 78°F (25.5°C). I use the Brod & Taylor proofing box, but you can use a warming mat, put the bowl in your oven with the light on, or even put a cup of boiling water in the oven (in a corner) to create a warm, steamy environment.
Stretch and Fold
- After 30 minutes, do your first set of stretch and folds. Grab one side of the dough, stretch it up, and fold it over. Turn the bowl a quarter turn and repeat 8-10 more times, or until the dough resists being stretched.Cover and let the dough rest for 30 minutes. Repeat this 3 more times, resting 30 minutes between each set.
Bulk Fermentation
- After the last stretch and fold, let the dough ferment in a warm place until it looks very bubbly and jiggles like Jello when you shake the bowl. If you can keep the dough around 78°F (25.5°C), this should take 4-5 hours. (The timing begins when you first mix the dough.)
Pre-Shape the Dough
- Lightly mist your counter with water (so the dough doesn’t stick). Gently turn the dough out of the bowl. Using a bench scraper (or your hands), shape it into a round ball and let it rest for 30 minutes.
Final Shaping & Proofing
- Shape the dough into a batard (log shape) using the caddy clasp method. Place it in a banneton (or other proofing basket). Stitch the seams closed to create surface tension. Cover and let it proof in a warm place. This takes about 1-2 hours at 78°F (25.5°C).
- To know when the dough is ready to bake, do the poke test. Gently press a floured finger into the dough about half an inch. If the dough bounces back slowly and leaves a slight indentation, it’s ready!
Bake the Bread
- Preheat your oven to 450°F (230°C). Put a Dutch oven or bread dome inside while it heats up. Place your dough inside, cover it, and bake for 7 minutes. Take it out, score the top, then cover again and bake for 20 more minutes. Remove the lid and bake for another 10 minutes, until golden brown. The internal temperature of your bread should be between 205-210°F (96-99°C).
- Let the bread cool for at least 1 hour before slicing (if you can wait!).
Video
Conclusion
Fresh, homemade sourdough in just one day—simple, satisfying, and perfect for when your cravings can’t wait.
If you try this recipe, let me know how it went in the comments below. I also LOVE when you tag me in your Stories on Instagram. It makes my day!
Happy baking, friends!
Another fun recipe to try: Easy, Soft Sourdough Sandwich Bread Recipe (1 Day)
Can’t wait to try this! But can the same recipe be used if shaping your dough into a boule?
Absolutely. Just shape it differently. Here’s one of my favorite ways to shape a boule if you need a visual reference: https://www.instagram.com/thatsourdoughgal/reel/DCrQKqXR2rh/
Thank you!
I used this recipe for my third attempt to make bread and it was amazing. I put ice cube under the parchemin paper, so my bread was soft, and the crust was not too thick. I will keep making it. It was so easy!
So glad to hear it!
I’m trying this recipe right now! I’m fairly new to sourdough – made my starter last September and so far it’s made some great stuff with decent results. Still learning to read the dough and get that perfect loaf though!
Let us know how it goes!
Believe it or not it turned out great!! Very tasty bread and we loved it!
So I am doing something wrong with my started. I feed it King Arthur Flour all purpose and water. It seems to grow the first couple days. I take out all of it but 1 cup then refeed it 1 cup flour, 1 cup water. About the third day after feeding it , the next day it hasn’t risen, just flat like I never fed it. It never smells like sourdough. Help please and thank you.
Is this a brand new starter?
Your comment about scoring warm dough being difficult and then not scoring it before you put it in the oven is confusing. I’m guessing you meant to say: scoring warm dough is easier and that is why you bake the dough for a few minutes and then score it. Is that correct?
If so, that would be awesome because I have had a really tough time scoring the dough prior to putting it into the oven.
I can see how that would be confusing. I mean scoring dough that isn’t cold (it hasn’t done a cold proof) is difficult. When you let the dough cook and set a little in the oven, you have a firm surface to score.
Use a scale to measure 1 cup flour 1 cup water is too much water .. use about half of that. But if you can use a scale to measure by Grams it’s much more accurate
Thank you Rebekah for sharing! I was worried after the second shaping whether my loaf would rise well, but it did pretty good. You were right, as I couldn’t wait the full hour for it to cool before cutting. Really love the texture and softer crust. Missed the sourdough flavor some, which leads me to my question. Can this be put in the fridge overnight, so some of that flavor settles in? Guess it defeats the whole purpose of your fabulous recipe for same day sourdough, but miss the sourdough flavor. Thank you again for sharing your experiences!
Yes I almost always do an overnight cold proof but it has to be skipped for the same day result. The cold proof definitely adds that classic sourdough tang.
Can the dough be made in the bread machine?
That’s not something I’ve tested and I’d doubt it, but I can be proven wrong for sure. You can totally mix it in a stand mixer, though.
I’m gong to try this tomorrow! I’m very new at this. Can I make it into a round loaf instead of a rectangular loaf? Thanks!
Yes absolutely! Here’s one of my favorite ways to shape a boule if you need a visual reference: https://www.instagram.com/thatsourdoughgal/reel/DCrQKqXR2rh/
Thanks. I just did my first stretch and fold and the dough is extremely tough and dry. This hasn’t happened before with loaves I’ve made. I did a 1:5:5 feed last night and the starter was ready when I began today. The dough is 78 degrees, but super dry and not stretchy. Any idea where I went wrong?
HI , I find 190 gs of water for 500 gs is very low, are you sure of the quantities ?
Gonna try rhis week-end for sure !
Thanks
Oh good heavens. Yes it is supposed to be 290g. Wow. I just fixed it.
dang I just did the same thing .. but I added more water, it was still very stiff … baking now to see how it turns out
Started this morning and I had the same problem with the dough being dry and difficult to stretch. After the 1st stretch and fold, I dumped everything into my Ankarsrum mixer and gradually mixed in, with the roller and scraper, an additional 69 grams of water for a total of 259 grams. I did not need the total 290 grams of water. Mixed for 8 minutes on speed 3. Continued with the recipe and and everything looks like it should. In fact, the dough was very easy to work with. Since I don’t want to be baking at midnight, I put the dough in the fridge for an overnight ferment. Followed the recipe except for the side trip in the Ankarsum.
Can I put in fridge over night before baking?
Yes
Think I can push the limits and turn this into an inclusion same day bread? You have me hooked! Everything I make from your website is a home run! I didn’t have time to prep to bake today since I was out of town. I don’t want a week without sourdough. LOL!
Yep for sure!!
Oh Rebekah,
I love your recipe. I tested it with the 190 g of water and adjusted to the consistecy I was looking for. Perfect for busy days when we run out of bread.
Hi! Would it be possible to use this recipe but do a cold proof in the refrigerator overnight instead? Thank you!
Absolutely
Just a note:
The web recipe calls for 190 gr
The printable calls for 290 gr of water
Hey Donna, thank you. I was made aware of this error on the 14th and promptly fixed it. If you’re still seeing 190g, I’m assuming you loaded the web page prior to the fix. Just refresh the page and it will be correct.
Turned out great!
Hi Rebekah! Thank you for this recipe, I tried it yesterday. It’s winter, so I fed my starter Saturday night and left it inside the microwave overnight because I thought it would be a bit warmer than leaving it on the kitchen counter. The bread consistency was right on the money, but I think my oven (gas) runs a bit too high. The bread was a bit brown and the bottom crust was tough to cut. Do you think that not removing the lid for the last 10 minutes would help? I will test the oven’s temperature with a thermometer.
Carol, sometimes a tough crust can be due to not enough steam in the first half of the bake. Try adding 1-2 ice cubes in your Dutch oven (or a misting of water on the top of the loaf). If your oven runs hot, you can also bake at a lower temperature (or at least test it out). Try 425F instead of 450F and see how it goes.
Thank you, Rebekah! I will try that next time.
Hi Rebekah, I bought an oven thermometer and found out that my oven runs about 25 degrees hotter! I baked the bread at 425 and it came out perfect! Thank you again for this recipe, videos and tips. They were very helpful!
How do you get your bread so brown and blistered? Do you preheat your oven only to temp with DO in the oven? Any suggestions?
I followed instructions to a T but when I took my loaf out of the banneton it kinda spread out which affected the oven spring; I think. Any ideas? It’s not flat and I didn’t score deep enough to get a nice belly. Going to make again and again. I’ve made 3 times now and they are my best so far. I wanted to give up but your recipes and details have encouraged me not to.
Thank you
I preheated the oven with the DO inside and let it go maybe 10 minutes longer to ensure the DO was nice and hot. Other than that, nothing special. If it spread out, you may want to shorten the second rise a little bit. Spreading can be due to overproofing. If the inside of the loaf looks great when baked, you can experiment with popping the proofed loaf in the freezer for about 30 minutes before baking it. That can firm it up and prevent the spreading!
Hi!
I’ve been lurking for weeks, following and reading so much. I raised my starter from unbleached flour and water, experimenting with a couple ratios. She finally got a name: “FillDoughMeena”. I’m currently proofing this recipe ( halved it) and will shape it soon. Can I put it in a loaf pan to cook?
Yes you can!
This recipe never fails me. I struggled before with my dough never seeming to have enough hydration but now I’m putting out amazing loafs. I often cold profile this recipe and bake the next day. Some people say 250 g of starter is too much but I find it is perfect if you want that tang from a same day loaf.
Glad to hear it’s working well for you!!
Hi Michelle, I decided to try the overnight proofing after reading many questions in this forum. How many hours do you leave it in the fridge? After you take it out, do you follow Rebekah’s instructions of forming a ball and letting rest for half an hour, and then placing it in the bantonne for 1-2 hours before baking?
Is it possible to put this in the fridge if you got sidetracked to bake the next morning? 🙂
Yes, absolutely!
I was so happy with the same day bake recipe! Thanks for sharing, the loaf was perfect and your timing examples and videos really helped! Thank you!
So happy to hear that!!
This was my 4th loaf. The only thing I did differently was taking the temperature of the dough at each handling. Also I didn’t have enough starter at 250g so I supplemented with discard. My loaf was perfect! I am so happy to have had these results! Thank you for such a detailed recipe!
Woohoo!!
If you bake in a loaf pan as was asked above would you use the same temperature and timing? Any other changes to the bake you recommend? I want to try this but am at my son’s house and only have access to 2 loaf pans.
No same everything!
I thought the dough was the best consistency I’ve seen. I kept it around 80 degrees and it was nice and jiggly with lots of bubbles. I added a cold overnight proof because it was late and I was ready to go to bed. When I baked it, it came out a little flat, dense and slightly gummy but it got a nice ear. Did I perhaps not bake long enough? I thought it was a little light so I gave it a few extra minutes and the temp was about 212. It definitely didn’t seem underproofed. I let it fully cool before cutting. Not sure where I went wrong. My starter was nice and bubbly. Regardless it was nice to have a recipe for a same day loaf and had I started earlier and skipped the cold proof per the recipe maybe I would have had better results. My kids prefer less sour so I do think this is a great option and will give it another try eventually to hopefully get better results. My starter is from scratch and only 2 months old.
I saw you post this in the Facebook sourdough for beginners group. I shared it to my Facebook page with troubleshooting advice.
Can you make this recipe in a 9×5 metal pan? If so, what temp and time?
Yes, same time and temp! I’d advise doing the double loaf pan method where you set an empty loaf pan of the same size on top of the other. That creates steam. You can remove the lid at the same time you’d remove a Dutch oven lid!