How to make sourdough bread the same day? (Plus tips that work)

While baking bread the same day is quite normal, many of us are used to spending at least two days on our sourdough recipes. Well, how would you like to know how to make same-day sourdough bread? Here are some tips and tricks to get there!

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Is it possible to prepare bread with dough in one day?

You! Although it can be a bit tricky to achieve a perfectly baked loaf in one day, it's not impossible!

You can bake same-day sourdough bread in just a few tries, if you don't get it on your first try!

True sourdough vs. sourdough

There is a clear difference between real sourdough bread and sourdough bread. The differences are highlighted below:

Real sourdough bread

Real sourdough bread will only require one the beginning of sourdough to dry the dough. True sourdough is leavened bread. As the yeast and bacteria consume the flour in the bread dough, it goes through fermentation.

The dough will become puffy, bubbly and doubled in size. The fermentation process will break down the flour making it easier to digest.

The problem with this process is that fermentation takes time and is often affected by its surroundings. Fermentation occurs faster in a warm environment and slower in a cool environment.

If you want to achieve a fully fermented dough in a day, then your starter must be very healthy and active.

A healthy starter should double or triple in size within 6 hours of feeding. If your starter doesn't do this, then he won't be able to get your bread to rise in a same-day baking.

Sourdough bread

or sourdough bread it will contain a sourdough starter, although the rising process is sped up with a pinch of commercial yeast.

A little yeast can help achieve same-day sourdough bread, especially if your starter isn't rising fast enough.

Many bakers use this little trick for same-day sourdough baguettes. There is nothing wrong with adding yeast, but keep in mind that the bread will not be fully fermented and will be more difficult to digest for people who are sensitive to gluten.

Additionally, sourdough won't have the same flavor and depth as a real sourdough bread, although it will certainly still be delicious.

How to make your own same-day sourdough baking starter

If your starter is ready, then rest assured, your bread dough will be great. However, if the engine is not revving as much as you would likethen neither is the bread.

Your starter should be refrigerated, especially if you don't plan to bake it for a while. If you haven't fed your starter for a while, then feed it twice a day for a week before breeding. If you have used it within the last few weeks, then feed it twice a day for about three days before baking the sourdough bread.

Make sure your motor doubles in size within 6 hours of feeding. This indicates that your starter is ready for bread.

Feed your starter with 100g of flour and 100g of filtered water.

Once the starter is happy, feed it the night before baking. It should double or triple in size by morning.

Same day sourdough bread recipe

This delicious and super easy same-day sourdough recipe calls for an optional sprinkling of instant yeast for that extra boost of toasty perfection.

• Business: Bread
• kitchen: American
• Recipe yield: 2 large loaves of bread
• Calories: 250 kcal
• Preparation time: 6 hours
• COOKING time: 45 minutes
• Total time: 6H45M

Ingredients

• 900 g of bread flour
• 120 g whole wheat flour
• 750 g of warm water
• 200 g baked starter
• 20 g of salt
• 1 tablespoon instant yeast (optional)

GUIDELINES

• 7:00 am: Keep ½ cup of water aside. in a bowl, add the remaining water, yeast and sourdough starter. Move to include. Add the flour and mix until a stiff dough remains. Cover the container and place it in a warm area. Let this rest for 30 minutes.
• 7:40 am: Use a mixer to mix the dough. Then cover the dough and let it rest for 5 minutes. Repeat this two more times.
• 8:00 am: Mix with salt. If the dough feels sticky, then keep the remaining water. The dough may come apart, but don't let that deter you and keep mixing, as it will eventually come back together. Transfer the dough to a lightly greased bowl and cover. Place the container in a warm place to rise for an hour.
• 9:15 am: Wet your hands in warm water. Then gently roll out the dough on each side. This will develop more gluten. Cover and let the dough rest for an hour.
• 10:15 a.m: Cut a piece of dough and place it in a glass of water. If the dough sinks all the way, let the dough rest for another 2 hours. If it doesn't float completely, then rest for another hour.
• 11:15 am: Repeat the floating test. Until the blob of batter floats, let it sit for another 30 minutes to an hour if necessary.
• 12:15 p.m: When the float test is complete, dust your loaf pan with flour or spray your loaf pans with cooking spray. Transfer the dough to a lightly floured surface. Divide the dough in half, then fold each side towards the middle and roll the dough into a log. Pin the seams together as well as the edges. Then add a powder of flour and put it in the prepared bannetas.
• 12:45 p.m: Cover the bannet and place it in a warm area.
• 1:45 in the afternoon: The dough should have doubled in size until it has almost touched the top of the bannet.
• 2:00 – 15:00: Bake the bread until golden brown.

Nutrition

• Calories: 250 calories
• Carbohydrates: 70 gr
• Protein: 8 g
• Saturated fat: 4 g

Same day sourdough bread

While same-day sourdough bread may not be easily achievable on the first try, it's not impossible. With a little trial and error, you'll soon be able to bake delicious sourdough bread in no time.

Since we used whole wheat flour for this recipe, it might be good to check out mine sour wheat bread also, so you can get acquainted with another wonderful recipe. But also, look at mine step by step guide ABOUT sourdough starter bread if you want to start from the top!

Frequently asked questions

Print

• 900 g of bread flour
• 120 g of whole wheat flour
• 750 g of warm water
• 200 gr of baked starter
• 20 g salt
• 1 spoon instant yeast (optional)

• 7:00 am: Keep ½ cup of water aside. in a bowl, add the remaining water, yeast and sourdough starter. Move to include. Add the flour and mix until a stiff dough remains. Cover the container and place it in a warm area. Let this rest for 30 minutes.
• 7:40 am: Use a mixer to mix the dough. Then cover the dough and let it rest for 5 minutes. Repeat this two more times.
• 8:00 am: Mix with salt. If the dough feels sticky, then keep the remaining water. The dough may separate, but don't let that deter you and keep mixing, as it will eventually come back together. Transfer the dough to a lightly greased bowl and cover. Place the container in a warm place to rise for an hour.
• 9:15 am: Wet your hands in warm water. Then gently roll out the dough on each side. This will develop more gluten. Cover and let the dough rest for an hour.
• 10:15 a.m: Cut a piece of dough and place it in a glass of water. If the dough sinks all the way, let the dough rest for another 2 hours. If it doesn't float completely, then rest for another hour.
• 11:15 am: Repeat the floating test. Until the blob of batter floats, let it sit for another 30 minutes to an hour if necessary.
• 12:15 p.m: When the float test is complete, dust your loaf pan with flour or spray your loaf pans with cooking spray. Transfer the dough to a lightly floured surface. Divide the dough in half, then fold each side towards the middle and roll the dough into a log. Pin the seams together as well as the edges. Then add a powder of flour and put it in the prepared bannetas.
• 12:45 p.m: Cover the bannet and place it in a warm area.
• 1:45 in the afternoon: The dough should have doubled in size until it has almost touched the top of the bannet.
• 2:00 – 15:00: Bake the bread until golden brown.

• Author: Natasha Krajnc
• Preparation time: 6 hours
• Cooking time: 45 min
• Category: bread
• Kitchen: US

Nutrition

• Calories: 250 calories
• Saturated fat: 4 g
• Carbohydrates: 70 g
• Protein: 8 g