Same-day sourdough bread is a delightful solution for those who crave the rich flavors of sourdough but don’t have the time for the traditional long fermentation process. This expedited method leverages a few key techniques to achieve that beloved tangy taste and chewy texture within a single day.
The process begins early in the morning by activating a portion of sourdough starter with flour and water. This mixture, called a levain, is allowed to ferment for a few hours until it becomes bubbly and doubles in size. Once the levain is ready, it’s mixed with more flour, water, and salt to form the dough. Kneading and folding the dough over several hours helps develop the gluten structure, ensuring a good rise and airy crumb.
To speed up fermentation, the dough is kept in a warm environment, which accelerates the activity of the wild yeasts and bacteria. After several hours, when the dough has sufficiently risen, it is shaped and allowed a final proof before baking. This final rise can be shortened by placing the dough in a slightly warmer spot.
The result is a loaf that, while not as deeply complex as a traditional sourdough, still boasts a pleasing sour flavor and a satisfyingly chewy texture. Same-day sourdough is perfect for those who need a quicker turnaround but still want to enjoy homemade, artisanal bread.
Kitchen Tools Needed
Mixing bowl
Digital kitchen scale
Measuring cups and spoons
Dough scraper
Bench scraper
Wooden spoon or dough whisk
Proofing basket (banneton) or a bowl lined with a floured towel
Plastic wrap or damp cloth
Parchment paper
Dutch oven or baking stone
Sharp knife or lame for scoring
Oven mitts
Cooling rack
Ingredients for Same Day Sourdough Bread
Levain (Sourdough Starter Mixture):
50 grams active sourdough starter
50 grams all-purpose flour
50 grams water (room temperature)
Dough:
350 grams all-purpose flour
150 grams whole wheat flour
300 grams water (room temperature)
10 grams salt
How To Make Same Day Sourdough Bread?
Levain Preparation
To start, mix 50 grams of active sourdough starter, 50 grams of all-purpose flour, and 50 grams of water in a bowl. Stir until combined and cover the bowl with plastic wrap or a damp cloth. Allow it to ferment in a warm place for about 3-4 hours until it becomes bubbly and doubles in size.
Dough Preparation
In a large mixing bowl, combine 350 grams of all-purpose flour, 150 grams of whole wheat flour, and 300 grams of water. Mix the ingredients until a shaggy dough forms. Let this mixture rest for 30 minutes. This resting period is known as autolyse and helps the flour hydrate and the gluten to develop.
Mixing
After the autolyse, add the prepared levain and 10 grams of salt to the dough. Mix everything thoroughly until well combined. You can use a wooden spoon, dough whisk, or your hands for this step.
Kneading and Folding
Over the next 2 hours, perform a series of stretch and folds every 30 minutes. To do this, gently pull one side of the dough up and fold it over the rest of the dough. Rotate the bowl a quarter turn and repeat this process until you have completed one full round. This technique helps to develop the dough’s gluten structure.
Bulk Fermentation
Allow the dough to rest in a warm place for 3-4 hours. During this bulk fermentation phase, the dough should rise significantly. Keep it covered with plastic wrap or a damp cloth to prevent it from drying out.
Shaping
Once the dough has risen, turn it out onto a floured surface. Gently shape it into a round or oval loaf by folding the edges toward the center and turning it over. Place the shaped dough into a proofing basket (banneton) or a bowl lined with a floured towel, seam side up.
Final Proof
Let the dough proof for 1-2 hours in a warm place until it looks slightly puffy. This final proofing stage allows the dough to develop further and achieve its final rise before baking.
Baking
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once preheated, carefully transfer the dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or lame to allow it to expand during baking. Using oven mitts, remove the hot Dutch oven from the oven and carefully place the dough inside using the parchment paper as a sling. Cover the Dutch oven with its lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20-25 minutes until the bread is golden brown and has a hollow sound when tapped on the bottom.
Cooling
Once baked, remove the bread from the Dutch oven and place it on a cooling rack. Allow it to cool completely before slicing. This cooling period is essential to set the crumb structure and to make slicing easier. Enjoy your homemade same-day sourdough bread!
What to serve with Same Day Sourdough Bread?
Butter and Herb Spread: Whip together softened butter with fresh herbs like parsley, chives, and dill for a flavorful spread.
Olive Oil and Balsamic Vinegar: Create a simple dip with high-quality extra virgin olive oil and aged balsamic vinegar, perfect for dunking.
Cheese Board: Pair the bread with a variety of cheeses such as brie, cheddar, and goat cheese, along with fruits like grapes and figs.
Tomato Bruschetta: Top slices of sourdough with a mixture of diced tomatoes, garlic, basil, and olive oil for a classic appetizer.
Avocado Spread: Mash ripe avocados with lime juice, salt, and pepper for a creamy, nutritious topping.
Soup: Serve with hearty soups like tomato basil, butternut squash, or minestrone for a comforting meal.
Charcuterie: Complement the bread with a selection of cured meats such as prosciutto, salami, and chorizo.
Hummus: Offer various flavors of hummus, like roasted red pepper or garlic, for a healthy and satisfying dip.
Salad: Pair with a fresh salad, such as a mixed greens with vinaigrette, Caesar, or a Greek salad, for a light and balanced meal.
Egg Dishes: Serve alongside scrambled eggs, an omelette, or shakshuka for a hearty breakfast or brunch option.
Smoked Salmon: Top slices with cream cheese, capers, and smoked salmon for a luxurious treat.
Jams and Preserves: Offer a selection of fruit jams, preserves, or honey for a sweet addition to the bread.
Grilled Vegetables: Pair with a platter of grilled vegetables like zucchini, bell peppers, and eggplant for a wholesome side.
Eggplant Caponata: Serve with a savory and slightly sweet eggplant caponata for a Mediterranean twist.
Health Benefits of Same Day Sourdough Bread
Easier Digestion: The natural fermentation process in sourdough bread helps break down gluten and phytic acid, making it easier to digest compared to conventional bread. This can be beneficial for individuals with mild gluten sensitivities.
Improved Nutrient Absorption: The fermentation process also enhances the availability of nutrients, including vitamins B1 to B6, folate, and minerals such as iron, zinc, and magnesium. This makes sourdough a more nutrient-dense option.
Lower Glycemic Index: Sourdough bread generally has a lower glycemic index compared to other types of bread. This means it has a lesser impact on blood sugar levels, providing a more sustained release of energy and helping to prevent spikes in blood glucose.
Rich in Probiotics: The fermentation process produces beneficial bacteria, which can contribute to gut health. While most probiotics are killed during baking, the prebiotics (non-digestible fibers) in sourdough can still promote a healthy gut flora.
Potential for Lowering Cholesterol: Some studies suggest that the fermentation process may help lower cholesterol levels, particularly LDL (bad cholesterol), thus supporting cardiovascular health.
Enhanced Flavor and Texture: The fermentation process not only contributes to the health benefits but also enhances the flavor and texture of the bread, making it more enjoyable to eat. This can lead to greater satisfaction and less overeating.
Reduced Preservatives: Homemade same-day sourdough bread often contains fewer preservatives and additives compared to store-bought bread, making it a cleaner and more natural food choice.
Antioxidant Properties: The lactic acid bacteria in sourdough fermentation produce antioxidants, which can help combat oxidative stress in the body. Antioxidants are important for reducing inflammation and protecting against various diseases.
Satiety and Weight Management: The combination of fiber and protein in sourdough bread can help increase feelings of fullness and satiety, potentially aiding in weight management by reducing the overall caloric intake.
Tips and Tricks
Use Active Starter: Ensure your sourdough starter is active and bubbly before using it in the levain. Feed it several hours before you plan to start baking.
Warm Environment: Keep your dough in a warm environment (around 75-85°F or 24-29°C) to speed up the fermentation process. You can use a proofing box or a slightly warmed oven.
Hydration Levels: Adjust the hydration level of your dough based on the type of flour you use and the humidity in your kitchen. Wetter dough ferments faster but can be harder to handle.
Stretch and Fold: Perform stretch and folds every 30 minutes during the bulk fermentation to develop gluten without intensive kneading. This technique helps build strength and structure in the dough.
Watch the Dough, Not the Clock: Pay attention to the dough’s rise and texture rather than strictly adhering to time schedules. The dough should become puffy and airy, indicating proper fermentation.
Use a Dutch Oven: Baking in a preheated Dutch oven traps steam, creating an optimal environment for oven spring and a crispy crust. Preheat the Dutch oven for at least 30 minutes before baking.
Scoring: Score the dough with a sharp knife or lame just before baking. This allows the bread to expand properly in the oven and prevents it from bursting unpredictably.
Parchment Paper Sling: Use parchment paper to transfer the dough into the hot Dutch oven. This makes handling the dough easier and reduces the risk of burns.
Cooling Time: Allow the bread to cool completely on a wire rack before slicing. Cutting too soon can result in a gummy texture as the crumb sets.
Experiment with Flours: Try using a mix of flours, such as whole wheat, rye, or spelt, to enhance the flavor and nutritional profile of your bread.
Autolyse Step: Don’t skip the autolyse step. Letting the flour and water sit for 30 minutes before adding the levain and salt improves the dough’s extensibility and texture.
Gentle Handling: Handle the dough gently during shaping to maintain the gas bubbles created during fermentation, contributing to a light and airy crumb.
Monitor Humidity: If the air is dry, cover the dough with a damp cloth during resting periods to prevent it from drying out and forming a crust.
Practice Patience: Even though it’s a same-day bread, patience is key. Each step, from fermentation to proofing, contributes to the final quality of your bread.
Taste and Texture Tweaks: Adjust fermentation times and temperatures to tweak the sourness and texture of your bread to your preference. Longer, cooler fermentation will yield a tangier loaf.
Variations
Whole Grain Sourdough: Replace a portion of the all-purpose flour with whole wheat or rye flour to add a hearty flavor and increase the bread’s nutritional value.
Seeded Sourdough: Add a mix of seeds such as sunflower, sesame, flax, and poppy seeds to the dough for added texture and flavor. You can also roll the shaped dough in seeds before baking.
Herb and Garlic Sourdough: Incorporate chopped fresh herbs like rosemary, thyme, or sage, and minced garlic into the dough for a savory twist.
Olive and Sun-Dried Tomato Sourdough: Fold in chopped olives and sun-dried tomatoes for a Mediterranean-inspired loaf.
Cheese Sourdough: Add grated cheese like cheddar, Parmesan, or Gruyère to the dough for a rich and savory flavor. You can also sprinkle cheese on top before baking.
Sweet Sourdough: Mix in dried fruits like raisins, cranberries, or apricots, along with a touch of cinnamon and sugar, for a slightly sweet variation.
Nutty Sourdough: Fold in chopped nuts such as walnuts, pecans, or almonds to add crunch and flavor.
Multigrain Sourdough: Use a blend of different grains, such as oats, millet, and barley, for a complex and nutritious bread.
Beer Sourdough: Replace some of the water with beer to impart a unique flavor and enhance the yeast activity.
Spicy Sourdough: Add chopped jalapeños or crushed red pepper flakes to the dough for a spicy kick.
Substitutions
Flour Substitutes: If you don’t have all-purpose flour, you can use bread flour for a chewier texture or a mix of spelt and whole wheat flour for a denser loaf.
Yeast Substitute: If you’re in a hurry and don’t have time to wait for the levain, you can add a small amount of commercial yeast (about 1/4 teaspoon) to speed up the fermentation process.
Liquid Substitutes: Instead of water, try using milk or a dairy-free alternative like almond or soy milk for a softer crumb and richer flavor.
Salt Substitute: For a lower sodium option, you can reduce the amount of salt or use a salt substitute. Be aware that this might slightly alter the flavor.
Starter Substitute: If you don’t have a sourdough starter, you can use a poolish or a biga (a type of pre-ferment made with yeast) to simulate the sourdough flavor and texture.
Gluten-Free Option: Use a gluten-free flour blend and a gluten-free sourdough starter for those with gluten intolerance. Note that the texture will be different, and additional binding agents like xanthan gum might be needed.
Fat Substitute: Adding a bit of olive oil or melted butter to the dough can enhance the flavor and extend the shelf life of the bread, though it’s not traditional.
Sugar Substitute: If you prefer a slightly sweeter dough, add honey, agave syrup, or maple syrup instead of granulated sugar.
Non-Dairy Cheese: For a dairy-free variation, use vegan cheese in place of regular cheese in your cheesy sourdough bread variations.
Making Ahead
While same-day sourdough bread is designed to be baked and enjoyed on the same day, you can prepare certain components ahead of time to streamline the process. One option is to prepare the levain (starter mixture) the night before and let it ferment in the refrigerator overnight. This allows you to start the dough-making process early in the morning with an active levain ready to go.
You can also mix the dough and let it undergo a slow, cold fermentation in the refrigerator for up to 12 hours, which can enhance the flavor and give you more flexibility with timing. When you’re ready to bake, let the dough come to room temperature before shaping and baking.
Storage
To store same-day sourdough bread, it’s best to let it cool completely before wrapping it. Store the bread at room temperature in a bread box, a paper bag, or wrapped in a clean kitchen towel. This will help maintain the crust’s texture while preventing it from becoming too soft or soggy. If you need to store the bread for longer than a couple of days, you can slice it and freeze it.
Place the slices in a single layer on a baking sheet to freeze them quickly, then transfer them to a resealable plastic bag or an airtight container. This way, you can take out and defrost individual slices as needed.
Reheating
Reheating sourdough bread can help restore its crusty exterior and soft, airy interior. If you’re reheating a whole loaf, preheat your oven to 350°F (175°C), wrap the bread in aluminum foil, and place it in the oven for about 10-15 minutes until warmed through. For reheating slices, you can use a toaster or an oven. If using an oven, lay the slices on a baking sheet and heat at 350°F (175°C) for about 5-7 minutes.
To prevent the bread from drying out, you can sprinkle a few drops of water on the slices before reheating. For a quick option, microwave the slices on a microwave-safe plate covered with a damp paper towel for about 10-15 seconds, but this method may soften the crust more than desired.
Nutritional Facts of Same Day Sourdough Bread (per serving, approximately 100 grams)
Calories: 230
Protein: 8 grams
Carbohydrates: 46 grams
Dietary Fiber: 3 grams
Sugars: 1 gram
Fat: 1.5 grams
Saturated Fat: 0.3 grams
Trans Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 400 milligrams
Potassium: 120 milligrams
Calcium: 20 milligrams
Iron: 2.5 milligrams
Magnesium: 30 milligrams
Vitamin B1 (Thiamine): 0.2 milligrams
Vitamin B2 (Riboflavin): 0.1 milligrams
Vitamin B3 (Niacin): 2 milligrams
Folate: 40 micrograms
Health Benefits Overview
Lower Glycemic Index: Helps in better blood sugar management.
Rich in Probiotics: Aids in gut health.
Higher Nutrient Absorption: Fermentation increases the bioavailability of nutrients.
Digestibility: Easier on the stomach due to the fermentation process.
Natural Preservatives: Fewer additives and preservatives compared to commercial bread
To speed up the rise, keep your dough in a warm environment, ideally between 75-85°F (24-29°C). You can use a proofing box, a slightly warmed oven, or place the dough in a sunny spot. Additionally, ensuring your starter is very active and bubbly before using it can help the dough rise more quickly.
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more water and can make the dough denser. You might need to adjust the hydration by adding a bit more water to achieve the desired dough consistency.
A dense loaf can result from underproofing, overproofing, or insufficient gluten development. Ensure you perform enough stretch and folds during bulk fermentation and give the dough enough time to rise. Using a strong, active starter and maintaining a warm environment can also help achieve a lighter, airier crumb.
Yes, you can freeze the dough after the first rise. Shape the dough, wrap it tightly in plastic wrap, and then place it in a freezer bag. When ready to bake, thaw the dough in the refrigerator overnight, let it come to room temperature, and allow it to rise slightly before baking.
To keep your sourdough bread fresh, store it at room temperature in a bread box, a paper bag, or wrapped in a clean kitchen towel. Avoid plastic bags as they can make the crust soft. For longer storage, slice the bread and freeze it in a resealable bag. Reheat slices in a toaster or oven to enjoy them fresh.
Recipe by JesseCourse: BreakfastsCuisine: AmericanDifficulty: Medium
Servings
4
servings
Cooking time
45
minutes
Calories
230
kcal
Ingredients
Levain (Sourdough Starter Mixture):
50 grams active sourdough starter
50 grams all-purpose flour
50 grams water (room temperature)
Dough:
350 grams all-purpose flour
150 grams whole wheat flour
300 grams water (room temperature)
10 grams salt
Directions
Mix the sourdough starter, all-purpose flour, and water in a bowl.
Cover and let it ferment for 3-4 hours until bubbly and doubled in size.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and water.
Mix until a shaggy dough forms.
Let it rest for 30 minutes (autolyse).
Add the levain and salt to the dough.
Mix thoroughly until well combined.
Perform a series of stretch and folds every 30 minutes for the next 2 hours.
Let the dough rest in a warm place for 3-4 hours until it has risen significantly.
Turn the dough out onto a floured surface.
Shape it into a round or oval loaf and place it in a proofing basket or bowl.
Let it proof for 1-2 hours until slightly puffy.
Preheat the oven to 475°F (245°C) with a Dutch oven inside.
Transfer the dough onto parchment paper, score it with a sharp knife or lame.
Carefully place it into the hot Dutch oven, cover, and bake for 20 minutes.
Remove the lid and bake for an additional 20-25 minutes until golden brown.
Cool on a rack before slicing.
Conclusion
Same-day sourdough bread offers a delightful way to enjoy the rich, tangy flavors of traditional sourdough without the lengthy waiting time. By using an active starter and optimizing the fermentation process, you can produce a loaf with a pleasing texture and taste in just one day. This method is perfect for those who crave fresh, homemade bread but have limited time.
With various potential substitutions and creative variations, same-day sourdough bread can be customized to suit different tastes and dietary needs. Whether you’re a seasoned baker or a novice, this approachable technique allows you to enjoy the timeless pleasure of sourdough bread with ease and efficiency.
