Same-Day Sourdough Bread Recipe (No Overnight Rest!)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Feed the sourdough starter by mixing 20 g of starter with 60 g of filtered water and 57 g of strong white flour, plus 3 g of whole wheat flour. Stir until fully combined.

Let the starter rest overnight in a warm spot between 78 and 80°F.

In the morning, mix 375 g of water with 100 g of the freshly fed starter until the starter is fully dissolved.

Add 450 g of strong white flour and 50 g of whole wheat flour to the mixture and stir until there are no dry spots left. Use a Danish whisk for this step.

Cover the bowl and let the dough rest for 30 minutes.

After resting, add 11 g of salt and 1 teaspoon of water to help it dissolve. Knead the dough using a stand mixer with a hook attachment for about 5 minutes until it is sticky but smooth.

Transfer the dough to a smaller glass bowl for easier handling, cover it, and let it rest in a warm spot around 80°F.

Perform the first stretch and fold: wet your hands, pull a portion of the dough up, stretch it, and fold it over itself. Repeat this around the bowl. Cover and let it rest for 30 minutes.

Repeat the stretch and fold process two more times, resting the dough for 30 minutes between each fold.

After the final fold, cover the bowl and let the dough rest in a warm place for 2 to 3 hours or until it has doubled in size.

Lightly flour the dough and turn it out onto a work surface, being careful not to deflate it. Shape it into a round loaf by folding the edges to the center and tightening it into a smooth ball. Cover and let it rest for 20 minutes.

For the final shaping, sprinkle flour on top, flip the dough over, flatten it into a rectangle, and fold the bottom up to the center. Fold the right and left corners in, then fold the top down, and roll the dough tightly, sealing the edges.

Place the shaped dough seam side up in a floured proofing basket, pinch the edges to tighten, and cover it. Let it rest for about 3 hours.

One hour before baking, place a Dutch oven in the oven and preheat it to 500°F.

Once the dough has rested and risen, turn it out onto a piece of parchment paper, sprinkle with flour, and score the top with a sharp knife or razor blade.

Transfer the dough into the preheated Dutch oven, cover it with the lid, and bake for 20 minutes at 500°F.

After 20 minutes, remove the lid, lower the temperature to 450°F, and bake for another 15 to 20 minutes until golden brown and sounding hollow when tapped on the bottom.

Carefully remove the bread from the Dutch oven and transfer it to a cooling rack. Let it cool for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Allergens