Posted on 35 Comments

Same Day Sourdough Bread

Sometimes it can be challenging to spend 2 days working on a bread. From the name of this post “Same Day Sourdough Bread” you have probably guessed that the solution is here 🙌

Many loafs have been baked to ensure the perfection of this recipe.

Also I’ve tried to shorten the process by mixing sourdough starter with flour and water right away. It did save some time, and didn’t have any effect on the final result.

Open, light and airy crumb with thin crust.

I’m very happy with this bread!


Sourdough starter 




  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 10-12  hours until starter reaches its peak (at least triples in volume). Learn how to make starter from scratch here.


  • 8 am mix sourdough starter with water and flour, cover, let it rest 1 hour for autolyse.

During the autolyse the flour absorbs the water, becoming fully hydrated. This will activate gluten development.

  • 9 am add salt and extra water. 
  • The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 3-4 min, or with KitchenAid on speed 3 for 5-6 min until well incorporated. The dough should come up together, but still be sticky on the bottom.
  • We will continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
  • Leave it to rest 30 minutes at 74-78F /23-26C.
  • 9:30 am wet your hands and perform 1st stretch and fold.
  • 10:15 am 2nd stretch and fold.
  • 11 am 3rd stretch and fold.
  • 11.45 am 4th stretch and fold.
  • Performing stretches and folds will help with gluten development.
  • Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
  • After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter.

We are looking for 40%-50% rise. If your dough didn’t reach 40% rise mark, add 1 extra stretch, it will extend time of warm fermentation, but will give you great result.

Preshaping sourdough 

  • 12:15 pm Transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured sides face down. 
  • Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust. 
  • Place the dough round on a work surface and let it rest for 30 minutes uncovered.

Shaping sourdough 

  • 12:45 pm Dust the dough with flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
  • Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action on the left side too.
  • Finally, roll the dough. Shape it into a smooth, taut roll.
  • Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel)
  • Cover it with plastic and return the dough to the 71-79F (22-26C) environment for 2 hours
  • 2:45 pm transfer the dough to refrigerator for 2 hours. It will make scoring easier.


  • 4 pm start to preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 min -1 hour.
  • 4:45 pm remove the dough from the fridge. 
  • Flip it over on a parchment paper, score it with a sharp knife or a scoring lame
  • Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
  • Bake at 500F for 15 min with lid on.
  • Remove the lid, lower the temperature to 450F. 
  • Bake for 20 more minutes until golden brown.

Enjoy your same day sourdough bread 🙏

35 thoughts on “Same Day Sourdough Bread

  1. How much cold-water is added to the salt ?

  2. 15 g 🙏

  3. Sounds great. Will try and share.. Thank you so much for a detailed recipe

    1. Thank you 🙏

      1. Pauline, hi!
        For this recipe you’ll need 60g of starter on it’s peak.
        Use ratio, which your starter is used to be fed.
        Just adjust the amount of water and flour according your ratio.

  4. Hi! To make the Levain do I use 5g of a mature/fed starter or can I use discard? I’m also new to sourdough baking- so I’m wondering if the 30g of flour to make the starter/leavin at the beginning of the recipe will actually yield me the 60g I need to make the dough? Thank you!

  5. Hi Natasha
    Your page is the most page i follow to learn more thank you for your knowledge

    Can i ask something
    I want to use all purpose flour with protein 11.3 only in this recipe

    Is the same ingredient and step? Or what shoud i take care of if i used only all purpose flour

  6. This looks great and I plan to try it soon. I’m having trouble with this part: “Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough.”
    The side closest to me would be the bottom, and it doesn’t have 2 right corners. Is there a video of you doing this to help me understand? Thank you!

    1. Paula, hi!
      Do you follow me on Instagram?
      I was sharing my method of shaping many times.
      Please let me know 🙏

    2. I think she means right closest to u and the one farthest away

    3. So, what you do is this:
      Take the bottom of the circle of dough and fold it—-but only halfway into the middle. Then, take the other end, farthest from you, and pull it in OVER the BOTTOM half you just folded. So it’s like when you fold up a taco. Now, turn it so that the “burrito” is long-ways. (You could say it should look like a pencil…kinda) Ok, NOW, simply roll it up from the bottom to the top. Then, build tension.

      I really hope this helps!! Good luck!

  7. I’ve seen your posts in my suggested feed for a while.

    This is a clear and well written recipe, good job.

    Try your autolyse overnight while your levin grows. I have had great luck with my bread since trying this method. A shaggy dough at night is silky and smooth and ready for mixing in the morning.

    1. Anthony, thank you so much for your advice. I Will definitely try it 🙏

  8. Hi Natasha , thanks for your great sharing on bread recipes .
    My problem is can’t get window pane using stand mixer , temperature increases 2min to 5min to 28C . My question is do u stop every interval of 5min to put dough in the fridge to cool down to 26C for a total kneading time of say 20min ?

    Thanks for helping

    1. Shoann, try to use cold water for autolyse, and ice cold water with salt addition. It will drop temperature down. And yes, you always can put to refrigerator to cool down.

  9. What if you don’t have a mixer. How do I mix it by hand

    1. Use rubaud method of mixing. I shared it in recent post”sourdough tips”

  10. Hey,
    I was wondering if I can use gluten free bread flour. If yes is there any change I should do in the remaining process. Not sure if I can find regular bread flour.
    Thank you

    1. Hi! Gluten free flour will require more water, and you don’t have to do any foldings. Other than that process should be kind of the same.

  11. Thank you Natasha.. awesome recipe.

  12. Thank you for your help.
    I am trying this recipe now.
    This is my first sourdough. 😀
    Even if I fail, I’ll try it again!!👍

  13. Good luck 👍🏼

  14. Hi there!
    Where do I get 5 gr of sourb dough?
    Thanks for the reply in advance. 🌷

  15. Hi there!
    Where do I get 5 gr of sourb dough starter?
    Thanks for the reply in advance. 🌷

  16. Hi, Natasha. How can I start a new starter? Do you have a recipe?

    1. Yes, please type sourdough starter in a search panel. I was sharing method in my earlier posts.

  17. Hello,

    I actually was reading your Easy Same Day Sourdough Loaf from your new book on amazon and it says 2tbs active seed starter?? I have never heard of that and really curious what that is and I cannot wait for your book to come out soon!!! Not soon enough!! Ha ha ha ha

    Can you please enlighten me what that active seed starter is???

    Thank you

    1. Hi!
      Seed starter is active starter 🙏

  18. Hi dear Natasha
    canI I moved the dough in the freezer for 45 min after 2hours rest in the fridge?
    and then bake it

    1. Yes, it will make scoring easier

  19. Hi Natasha. In the ingredients dough, u put 60g levain. What is the levain?

  20. Do you have the recipe for levain (called for in many of the recipes). I am assuming this is different from the sourdough starter. Thanks!

  21. Should I allow my dough to come to room temp before baking? I feel like when it comes out of the fridge it deflates a little and also I keep getting a dense gummy spot in the middle and I’m really sure I’m proofing enough, I’ve extended proofing time, tried all the tests and it keeps happening.

  22. Is the sourdough starter the levain?

    1. No, the leaven is the part UNDER where it says, “Sourdough Starter.” You mix those things together, wait 12 hours, and you’ve got a leaven! Good luck and I hope this helps! (I know that part can be a bit confusing 😉

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