There are lots of ways to make a loaf of Sourdough bread. My Same Day Sourdough Recipe is easy and quick, which allows you to experiment on timings to suit your lifestyle. I highly recommend the cast iron dutch oven!
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Why You’ll Love This Recipe
- This recipe only has 3 ingredients – flour, water, and salt. Now, some of that flour and water will be in the form of your sourdough starter, so you need one of those!
- This recipe has as few steps as possible without compromising the quality of the loaf. Once again, too many people have made this way too complicated and added unnecessary steps!
Equipment
- 1 Bowl glass or ceramic
- 1 Spoon or Dough Whisk
- 1 Sharp Knife or Lame
- 1 Dutch Oven
Ingredients
20 g salt fine
1 cup sourdough starter
2 cups (520g) warm water
5½ cups (700g) plain flour
TOP TIP
This is an easy tip that keeps the dough from sticking to your hands while you stretch and fold it! Just run your hands under some water, then handle the dough.
Storage
Allow your bread to cool completely before slicing it. Once cooled, the loaf can be stored in :
- A ziplock bag or airtight container at room temperature for 4-5 days
- In the fridge for a week
- In the freezer for up to 3 months!
Same Day Sourdough Recipe
Equipment
- 1 Bowl glass or ceramic
- 1 Spoon or Dough Whisk
- 1 Sharp Knife or Lame
- 1 Dutch Oven
Ingredients
- 1 cup sourdough starter
- 2 cups (520g) warm water
- 5½ cups (700g) plain flour
- 20 g salt fine
Instructions
- Start in the morning or evening. In a glass or ceramic bowl, mix all the ingredients into a uniform dough. It will be somewhat wet, sticky, and shaggy. Cover with plastic and let stand throughout the day or overnight.
- After 10 hours (can be more but not less), scrape the dough off the sides of the bowl and with floured hands form into a dough by stretching the top side and roughly folding the dough underneath. Place back into bowl and set aside.
- Pre-heat oven to 450˚ F. Place the dutch oven in the cold oven and set a timer or 30 minutes.
- Flour the surface and stretch the dough to form air pockets.
- Wet your hands, and place the dough ball onto a baking sheet. Using a sharp knife or lame, score the top (optional).
- Holding onto the baking sheet, place the dough into the dutch oven and put the lid back on. Bake for 25 minutes
- After 25 minutes of baking, remove the lid and bake for another 25 minutes or until the crust is golden brown
- Carefully remove the bread from the dutch oven and place to cool on a wire rack Wait at least 1 hour before cutting for best results
Video
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
Great recipe, easy to make and really
Nice!
Thank you very much!