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Golden brown same day sourdough bread baked in a Dutch oven with parchment paper.
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Same Day Sourdough Bread

Ingredients

  • 500 g flour all-purpose works great; bread flour gives a chewier texture
  • 325 g water
  • 100 g active sourdough starter
  • 10 g salt
  • Optional: A few tablespoons of whole wheat or rye flour for added flavor and texture.

Instructions

  • Feed your starter early in the morning. Avoid feeding it the night before and using it immediately, because overnight it may have fallen and won’t be as active. With a strong starter, it usually takes 2–3 hours in a warm spot (like an oven with the light on) to get bubbly and ready.
  • Combine 250g of water and all of the starter and flour first. Mix until no dry flour remains. Let the dough rest for 20–30 minutes — this autolyse helps improve gluten development.
  • Add the remaining 75g of water and all of your salt to the bowl. Use your hand to squeeze the mixture together until it is all incorporated.
  • Do 4 stretch-and-folds spaced 15 minutes apart. Wet your hands lightly, lift one side of the dough, stretch it gently, and fold it over the opposite side. Repeat on all sides, then let the dough rest 15 minutes before the next fold. This strengthens the dough and traps air for a lighter, more open loaf.
  • Let the dough rest for about 5 hours in a warm spot. Using the oven with the light on is a simple trick that provides consistent warmth to speed fermentation.
  • After bulk fermentation, your dough should be slightly puffy and airy.
  • Gently shape your dough into a boule or batard and place it in a banneton basket — no pre-shaping needed. Let it rest in the same warm spot for 1 hour while your oven and Dutch oven preheat.
  • Preheat your Dutch oven to 450°F (232°C) for 30 minutes.
  • Add a small oven-safe bowl to the bottom rack of your oven and fill it with ice. This helps create steam and enhance the bread.
  • Place the dough inside, score the top using a sharp knife or razor, cover, and bake 25 minutes.
  • Remove the lid, reduce the temperature to 400°F and bake another 20–25 minutes until golden brown.

Notes

Tip: Let the bread cool completely before cutting — this helps the crumb finish setting and improves texture.
Flour notes: All-purpose flour gives a softer, more tender crumb, while bread flour contains more protein, which helps create a chewier structure and a stronger rise. Both work — it’s just a matter of preference.