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!

Another same-day recipe you’ll love: Same-Day Sourdough Focaccia (Tested by 627 Bakers!)

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:

1. Place the dough in the oven and bake for 7 minutes, covered, at 450°F.

2. Take the loaf out, score the top, and put it back in the oven for another 20 minutes, covered.

3. 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.

Two other recipes you might like to try:

• Overnight Sourdough Artisan Bread Recipe
• 20% Whole Wheat Artisan Sourdough Bread Recipe

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)