Same Day Sourdough Bread Loaf Recipe (No Knead, No Fold) (2024)

This soft and fluffy same-day sourdough bread is the perfect sandwich bread to have on hand. Made with flour, sourdough starter, salt, and water, this fermented bread has a deliciously chewy texture and mildly tangy flavor that you simply can’t get from a grocery store loaf.

What’s more, this recipe is incredibly EASY – no kneading, no folding, and no complicated techniques required. Just mix the ingredients, let it rise, transfer, let it rise some more, bake, and voila! You have a perfectly risen and delicious loaf of sourdough bread ready for baking. All in just one day!

After trying countless sourdough recipes, I have finally found the perfect one to replace my store-bought sandwich loaf and I’m so happy to be sharing it with you. You’ll never want to go back to buying bread from the store again!

Now let’s get to making that perfect slice of bread.

Why I love this same-day sourdough bread recipe

This same-day sourdough bread recipe has revolutionized my bread-making routine. As someone who craves the taste of freshly baked bread but doesn’t have hours to devote to the process, I needed a recipe that was easy, delicious, and relatively hands-off. And this recipe delivers on all counts.

Once you give it a try, you’ll want to make it over and over again. And those other, more complicated sourdough recipes? They might become something you only do on a leisurely day off. Here’s why:

It’s SO easy

What I love about this recipe is that it requires so little effort compared to other sourdough recipes out there. There’s no need for any fancy techniques or equipment. No kneading, folding, dividing, or stand mixer is required! All you need are four basic ingredients – flour, sourdough starter, salt, and water – and some time to let the dough do its thing.

Staple recipe

I’ve tried countless sourdough recipes over the years, but this one has become my go-to for a reason. It’s perfect for beginners who are just getting into sourdough baking but even experienced sourdough users like myself have this recipe on repeat.

Customizable

You can adjust the flavors of this bread or boost the nutritional content even more by adding up to 15% of your preferred mix-ins. I personally love it plain, but you can change it up to make a loaf of bread that’s exactly to your liking! Think herbs, seeds, cheese, or other additions for a drool-worthy loaf.

One loaf of bread

This recipe makes one loaf exactly, so you can save time and skip the extra steps of dividing the dough into multiple loaves.

Authentic sourdough

This recipe is for authentic sourdough bread, no commercial yeast is necessary! This means that you not only get all of the health benefits of sourdough, but the natural fermentation also offers that unique and slightly tangy flavor you can’t get anywhere else.

Adjust flour

Though bread flour helps bring out the best texture, you can substitute or combine different types of flour to create a more complex flavor profile. See more on this below.

Flexible

It’s easy to fit bread-making into your busy schedule and enjoy fresh, homemade bread whenever you want when a recipe can accommodate changes in schedule, and this one can! If something unexpected comes up and you need to pause the bread-making process, you can simply refrigerate the dough to slow down the fermentation time. When you’re ready to resume, you can pick up right where you left off.

ALSO SEE: Did you know you can make fermented black garlic at home? Try out this unique and flavorful ingredient from whole garlic heads!

Baking sourdough bread in one day: tips for faster rise times

People often ask me if it’s possible to make delicious sourdough bread in just one day without sacrificing the texture or flavor. The answer is yes, but it does require some planning.

If you plan ahead you can absolutely mix, ferment, proof, and bake a sourdough bread loaf all in one day with this recipe! How?

• Plan ahead
  Having your sourdough starter fed and bubbly is key to getting your bread done in one day. Plan out your schedule with the required rise times and follow these tips for quicker rise times. I have sample schedules below for both an evening and morning loaf to help you out, too.
• Use a mature starter: Unfortunately, you can’t make good bread with a new starter that’s not established. Plus, using a more mature starter that’s regularly fed can speed up the fermentation process.
• Use a warmer environment: The ideal temperature for sourdough fermentation is around 78-82°F (25-28°C). If your kitchen is too cold, you can place your dough in a warmer spot near a sunny window, on top of a warm appliance like an oven, or inside a microwave or oven, especially if you have a bread-proof setting.
• Increase the starter amount: By increasing the amount of sourdough starter used in this recipe, you can speed up the fermentation process. A higher amount of starter will contain more yeast and bacteria, which can help the dough rise faster but will offer a stronger sourdough flavor.
• Use a higher hydration level: A starter with a higher hydration level (more water content) will ferment faster than a drier starter. This is because the bacteria in the sourdough starter are more active in a wetter environment.
• Use room temperature water: Help your starter and dough out with its fermentation by using room temperature water. Do not use very warm or especially hot water.

How to schedule same-day sourdough bread

For a morning loaf

Are you ready to make a delicious, fresh loaf of sourdough bread to enjoy with your morning coffee? Follow these simple steps for a morning time same-day sourdough bread:

1. 9:00 am: First, make sure to feed your starter 4-12 hours before you plan to make the dough. This will ensure that it’s active and bubbly for your recipe.
2. 8:00 pm: Create your dough by mixing all of the ingredients together in a large bowl. No need to knead or use a stand mixer, just make sure everything is well combined. Sticky and tacky dough is perfectly fine! Let the dough sit covered on your kitchen counter for 8-12 hours, or until it has doubled in size.
3. 7:00 am: Oil your loaf pan and transfer the dough from the bowl to the pan. Preheat your oven to 400F, then let the dough sit for 30 minutes to 2 hours until the dough has expanded and passed the poke test.
4. 8:00 am: Bake in the oven for 40-45 minutes. Allow cooling for at least 15 minutes before cutting into it.

For an evening loaf

Follow these simple steps to schedule your same-day sourdough bread for an evening loaf:

1. 8:00 pm: Feed your starter 4-12 hours before you plan to make the dough to make sure it’s active and bubbly for your recipe.
2. 7:00 am: Create your dough by mixing ingredients together in a large bowl. No kneading is necessary but make sure all ingredients are well combined (a sticky dough is what you want). Then, allow your bowl to sit covered on the kitchen counter for 8-12 hours until the dough has doubled in size. Alternatively, place the bowl in an oven set to “bread proof” or with its light on. Just be careful not to bake it accidentally! Placing it in a microwave works too.
3. 4:00 pm: Oil your loaf pan then transfer the dough from your bowl to your loaf pan. Let sit for 30 minutes to up to 2 hours. Preheat your oven to 400F.
4. 5:00 pm: Bake in the oven for 40-45 minutes. Let cool for 15 minutes before cutting into it.

RELATED: Need inspiration? See our list of amazing prep-ahead lunches for the week.

Ingredients for same-day sourdough bread

• 620g bread flour (you could use other flours but you won’t get as much of that perfectly chewy and fluffy texture)
• 450g room temperature water
• 60g active/fed sourdough starter
• 1 ¾ tsp salt

Equipment you’ll need

• Large glass or ceramic mixing bowl & a non-metal mixing utensil
• A loaf pan for baking
• Kitchen towel
• Kitchen scale for precise measurements

* Avoid using metal utensils or containers when working with a sourdough starter.

How to make the best same-day sourdough bread (step-by-step recipe)

Prepare the dough

Step 1: In a large bowl, briefly mix the water and fed sourdough starter together before adding flour and salt.

When substituting bread flour, use less water initially then gradually add as needed when mixing until you reached the right consistency in your dough (some flours absorb more or less water than others).

Step 2: Mix ingredients together until fully combined and a tacky dough forms. The dough may not hold its shape very well and will spread out or flatten slightly when you try to move it. This type of higher moisture dough creates a more open, airy crumb and a chewy texture.

First rise

Step 3: Cover your bowl with saran wrap (cling film) or a wet towel and allow it to sit for 10-16 hours until the dough has doubled in size.

Transfer dough

Step 4: Oil the edges of a loaf pan to transfer your dough into.

Step 5: Scrape and pour the dough out of the bowl into the loaf pan. Spread out to level out the dough in its pan.

Second rise

Step 6: Allow the dough to rise, uncovered, for 30 minutes to 2 hours, until it has nearly doubled in size again. Meanwhile, preheat the oven to 400F.

Bake same-day sourdough bread

Step 7: Insert your loaf pan into the preheated oven and bake uncovered for 40-45 minutes. Allow the loaf 15 minutes to cool before slicing.

Storing same-day sourdough bread

Before storing, allow the loaf to cool completely.

You can store your freshly baked loaf in a zip-loc bag, leaving a small opening for excess moisture to escape.

Always store bread at room temperature, away from direct sunlight or heat sources. Avoid storing bread in the fridge since this can dry out and become stale more quickly.

Personally, I like to slice the whole loaf and freeze them on the second day. I just place them in a zip loc bag, press out as much air as I can, then place it in the freezer. Bread freezes so well and this helps keep it just as fresh all week long!

How to tell when bulk fermentation is done

By making sure your bread is properly fermented, you can get the right texture, flavor, and overall quality of your bread that is absolutely drool-worthy!

Judging when bulk fermentation is complete can be tricky but you can use these two tricks to help you determine whether your sourdough bread dough is properly proofed and ready to be baked:

The aliquot jar method

Take a small amount of dough and place it in a small clear jar or shot glass. Then, mark the height of the dough on the side with a rubber band or sharpie.

The jar is then sealed and left at room temperature to ferment during the bulk rise along with your loaf.

Once the dough roughly doubles in size your bulk fermentation should be finished and you can move on to transferring the dough to your loaf pan to undergo its second rise.

The poke test

Take your finger and gently press it into the dough about 1/2 inch (1.3 cm) deep. Then, watch what happens:

• If the dough springs back quickly and doesn’t hold the indentation, it needs more time to proof. This means that the gluten in the dough hasn’t developed enough and needs more time to ferment.
• If the dough springs back slowly and leaves a small indentation, it’s ready to be baked. This is the sweet spot you’re looking for – the gluten has developed and the dough has the right amount of gas production to rise nicely in the oven.
• If the dough doesn’t spring back at all and the indentation remains, the dough may have over-proofed. This can happen if you leave the dough for too long during the second rise, which can result in a dense and less flavorful bread.

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Substituting bread flour in this recipe

This recipe relies on its fermentation time to develop the gluten structure in the dough, rather than kneading or folding. While this method makes a deliciously bouncy, crusty bread, it can also make it harder to get a good gluten structure when using lower-gluten flours.

Aim for a high-protein flour and combine it with unbleached all-purpose flour for its ability to build a good gluten structure to keep a good texture and rise. I recommend:

• Whole wheat sourdough loaf: 480g all-purpose flour + 140g whole wheat flour
• Spelt sourdough loaf: 415g all-purpose flour + 205g spelt flour

Some flours absorb water faster than others, so adjust the water amount in this recipe based on the texture of the dough. You want tacky dough, but not wet. Reduce how much water you add initially then gradually add more until you reach the right texture in your dough.

To use sprouted flour, you will likely want to reduce the amount of water used in this recipe by 10-20% and add in vital wheat gluten to get the right texture. Make sure to experiment with small batches!

Frequently asked questions (FAQs)

Will same-day sourdough bread still taste like sourdough?

Yes, this bread will still taste like sourdough!

Can you use a sourdough starter the same day you feed it?

Yes, you can use a sourdough starter the same day as you feed it. Generally, a sourdough starter is at its peak activity level 4-12 hours after feeding it. There are a number of factors that help speed up the rising of your sourdough starter:

• Keep your starter in a warm area (between 70-80°F or 21-27°C)
• Feed your starter consistently and regularly
• Use a higher hydration level to make the starter more active (a lower hydration level can slow it down)
• Use whole-grain flour since they are more active than white flour. Rye flour is particularly known for its fast fermentation rate.

How long does sourdough bread need to ferment?

When it comes to making sourdough bread, the fermentation time is influenced by a number of factors that can make it tricky to pin down an exact time frame. These factors include the temperature, the hydration level of the dough, the amount and activity of the starter, and even the specific ingredients you’re using.

So, while it’s difficult to give a one-size-fits-all answer to this question, there are 2 main ways listed above that help you understand when your sourdough bread is ready to go.

Can I use sourdough discard to make same-day sourdough bread?

It’s possible to use sourdough discard in your sourdough bread recipe without adding commercial yeast, but it may not rise as much or have a more dense texture.

However, you can compensate for this by using a longer fermentation time to allow the yeast in the discard to develop and ferment the dough, extending this to a 2-day process. You can also try using a larger amount of discard or combining it with a smaller amount of active starter.

If you prefer a more consistent rise and texture, you can also add a small amount of commercial yeast to your dough along with the sourdough discard. This will help get you a good rise while still incorporating the sourdough flavor from the discard.

When do I add other chopped ingredients, like herbs, cheese, dried fruit, nuts, and olives?

These add-ins can be added to the dough initially when mixing all of its ingredients. Just be sure to evenly distribute the added ingredients as best you can to avoid any uneven texture or density in the finished loaf!