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How To Make Same Day Sourdough Bread? [plus Some Tips]

Same Day Sourdough Bread Recipe

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This delicious and super easy same-day sourdough recipe requires an optional pinch of instant yeast for that extra boost of baked bread perfection.

  • Total Time: 6 hrs 45 mins
  • Yield: 2 large loaves 1x


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


  • 7:00 am: Set aside ½ cup of water. in a mixing bowl, add the remaining water, yeast, and sourdough starter. Swish to incorporate. Add the flour and mix until you’re left with a shaggy dough. Cover the bowl and set this in a warm area. Allow this to rest for 30 minutes.
  • 7:40 am: Use a stand mixer to mix the dough. Then cover the dough and let it rest for 5 minutes. Repeat this twice more.
  • 8:00 am: Mix in the salt. If the dough feels sticky, then withhold the remaining water. The dough may come apart, but don’t let this deter you, and keep mixing, as it will eventually come back together. Transfer the dough to a lightly greased bowl, and cover it. Place the bowl in a warm spot to rise for an hour.
  • 9:15 am: Moisten your hands in warm water. Then gently stretch the dough on each side. This will develop more gluten. Cover and let the dough rest for an hour.
  • 10:15 am: Pinch off a piece of dough and place it in a glass of water. If the dough sinks to the bottom then let the dough rest for 2 more hours. If it doesn’t quite float then rest for another hour.
  • 11:15 am: Repeat the float test. Until the blob of dough is floating, let it proof for another 30 minutes to an hour if necessary.
  • 12:15 pm: When the float test is complete, dust your banneton with flour, or spray your loaf tins with cooking spray. Transfer the dough onto a lightly floured surface. Divide the dough into two, then fold each side towards the middle and roll the dough like a log. Pinch the seams together as well as the ends. Then add a dusting of flour, and place it in the prepared bannetons.
  • 12:45 pm: Cover the banneton and place it in a warm area.
  • 1:45 pm: The dough should have doubled in size until it has almost touched the top of the banneton.
  • 2:00 – 3:00 pm: Bake the loaf until golden brown.
  • Author: Natasha Krajnc
  • Prep Time: 6 hrs
  • Cook Time: 45 mins
  • Category: bread
  • Cuisine: American


  • Calories: 250 kcal
  • Saturated Fat: 4 g
  • Carbohydrates: 70 g
  • Protein: 8 g