Easy Same Day Sourdough Bread Recipe With No Kneading (2024)

When it comes to sourdough, there are so many great recipes that all involve patience. This same-day sourdough recipe, calls for very little patience. Being able to bake a loaf of sourdough bread and be able to enjoy it that day, is something I love… especially when there is no kneading!

I found my love of sourdough a couple of years ago, and once I started, there was no going back to store-bought bread. I struggled for a very long time with making a sourdough loaf though, I always thought using active yeast in bread was cheating. When in reality, it isn’t! It’s just a guide to help you understand the “how” and “why” of making sourdough. Although, when you become more of a seasoned baker, you will want to rely less and less on active yeast and more on your active sourdough starter.

Also, with this recipe, there is no set of stretches, bulk fermentation, or dough rest, it’s so easy and beginner friendly. You also don’t have to wait until the next morning or wait until the first and second rises. Although, whenever you’re in a pinch and you need a loaf of sourdough bread that day, this recipe is so amazing for that. If I have a function to go to that I need to bring a side, this same-day sourdough recipe is my go-to.

So, if you’re struggling in the sourdough bread baking department, keep on reading this recipe to successfully make your first loaf of sourdough bread, with step-by-step instructions. However, a warning though, this recipe is so delicious it may not make it til the next day… my husband and I ate almost the whole loaf in one day! Paired with strawberry jam.. *chefs kiss*

How to make this easy same day sourdough recipe:

There are only a few tools and ingredients needed for this great recipe, it’s so simple. You will be enjoying this fantastic loaf of sourdough in no time at all.

So, here are the tools that are needed:

Stand mixer (or hands)

Dough hook

Large bowl

Bench scraper

Dutch oven

Parchment paper

Ingredients needed:

Active dry yeast

All-purpose flour

Sourdough starter or discard

Water

Sea salt

Sugar

Avocado oil

So, for this recipe, I’ve found that I much rather prefer to use a stand mixer for this recipe so I don’t have sticky dough all over my hands. You can use your hands or just a dough hook for this. However, for me, it’s so much easier just to throw it all into the stand mixer and let it do all the work of mixing without the mess. It’s all in personal preference for this step, you do you boo!

The total time for this recipe is 2 hours and 20 minutes, plenty of time to have it ready for the evening if you bake it in the late afternoon.

Step #1 – Make the bread dough

Measure your sourdough starter into a large bowl and then, pour the water in. Stirring well to combine with preferably a dough hook. Make sure it’s well combined making a milky texture. You will want to use warm – room temperature water for this as well. See below on step #2 to see what may happen if you use cold water.

Next, you’re going to measure out your flour and active dry yeast. Then, add that to your sourdough starter/water mixture. Continue stirring until all of these ingredients are well combined. Making sure there are no dry pockets of flour in the mixture. If you’re using a stand mixer, this step should only take about 5-8 minutes to mix it well.

After everything is well combined, add in your sugar and salt. The dough will be very shaggy and VERY sticky. So, don’t worry… It’s supposed to be this way!

Step #2 – allowing the sourdough to rise

Now, that you have everything mixed, spray your large bowl with avocado oil or olive oil spray. Making sure that the bowl is well-oiled.

Place the dough into the oiled bowl, cover it with a damp kitchen towel, plastic wrap, or plastic bag (even a shower cap works if you only have that!), and let the dough rise in a warm place. If you want to speed up the rising process, you can leave it in the oven (turned off) with the oven light turned on. You can add a pot of boiling water to add more warmth.

In about an hour, your dough should be doubled in size. If not, then allow it to rise for an additional 30 minutes. This can happen when you use cold ingredients, such as cold water. This is why we want to use room temperature to warm water!

Step #3 – shaping the dough

Now, that your dough has risen nicely, mist your countertop with avocado oil or olive oil. Then, remove the dough from the bowl and onto the oiled counter space.

Using an oiled bench scraper, fold over the edges of the dough towards the center to create a round loaf. Continue folding the dough to the middle of the loaf until you have a nice round loaf.

Now, oil a piece of parchment paper and transfer the dough onto it. Allow the dough to rise in a large mixing bowl for an additional 30-45 minutes. I use my favorite pottery bread bowl.

Step #4 – preheating the oven

While your sourdough bread dough is rising, preheat your oven to 420 degrees and place your Dutch oven (with the lid on) into the oven whilst preheating. You will not want to skip this step because you will want your Dutch oven to be hot when you place the dough in. It creates a nice crust and bakes it properly when the Dutch oven is heated properly.

Step #5 – baking the dough

Once your Dutch oven and oven have been preheated, carefully remove the Dutch oven and remove the lid. Lift the bread out of the bowl and carefully drop it into the Dutch oven pot. It will be very hot so you will want to use extra caution.

Score the top of the bread using a razor blade or a bread scorer. (If your dough is too sticky, skip the scoring step.)

Cover the pot, return to the oven, and bake in the oven for 30 minutes. Your home is going to smell absolutely wonderful!

Once your first 30 minutes of baking have been completed, remove the lid from the Dutch oven and return to bake uncovered for an additional 15 minutes. Once golden brown, it has completed baking.

Step #6 – removing and cooling

Now that your bread has completed baking, carefully lift the sourdough bread from the Dutch oven and place it onto a cooling rack.

Allow the bread to rest until it has completely cooled. You will absolutely want to cut into it immediately, but, you must wait until it has cooled. So now, once cooled, slice and serve your delicious loaf of fresh same-day sourdough bread!

Q & A for Same Day Sourdough Bread Recipe

Why should I let my sourdough bread completely cool before serving?

You should let it completely cool before serving because, when it is still hot, it’s still baking! Sometimes when you are baking sourdough loaves and you take them right out of the oven, onto the cooling rack. So, if you can hear the bread crackling, that means it is still baking and it isn’t finished yet. A lot of first-time bakers get very impatient when they see a beautiful loaf of sourdough bread sitting there and want to dig right in. Although, I can’t blame them! I did the same thing starting out.

Why can I use an active/mature starter or discard for this sourdough bread recipe?

You can use either of them because it is going to give you the taste of sourdough bread without waiting for the bread to rise naturally from the natural yeast in the active starter. Thanks to the active dry yeast, this gives you the opportunity to have same-day bread, but with the same original sourdough bread flavor and texture. When you use a very active starter with wild yeast, you can absolutely achieve this bread, just not same day. You can read more about my active sourdough starter here, and how to make your own.

Why should I skip the scoring step if my dough is too sticky?

Due to the dough being very soft, scoring won’t really do anything special to the bread. When it’s soft, it will open in the oven and do the work for you. The higher the water content and softer the dough, the softer the crumb. With a lower water content, scoring is a very important step that you will not want to skip. It will allow the dough to maintain its shape and guide the dough while it’s rising in the oven. If you don’t score with certain bread recipes, it will open or break at its weakest point, or, not open at all.

Can I use whole wheat flour?

Yes! You can use a combo of whole wheat and all-purpose flour at a 30/70 ratio. Keep in mind that whole wheat flour will create a denser and more crusty loaf of bread. It won’t have as soft a crumb as this recipe does, it will be much more crunchy and dense. It’s all in how you like it.

Why I love this easy same day sourdough bread

For starters, it’s such a delicious same-day sourdough bread recipe.

I love this sourdough bread recipe. It’s so great for someone first starting with their sourdough starter and can see results so quickly. My sourdough starter, in the beginning, was one of the main causes of why my sourdough bread wasn’t rising, it wasn’t established and active enough! But, I still really wanted to use that sourdough starter, I wanted to see the fruits of my labor. This recipe that I’ve made my own, got me through that difficult stage!

You don’t have to knead, wait 1-3 days for your loaf, or much of anything else. It’s so perfect for that beginner baker, such as I was and am still learning a lot of things. There is absolutely an art to sourdough bread making, it’s also a great thing to have in your wheelhouse as well.

So, while there is nothing in this world like having fresh sourdough bread around, there is also nothing like the beauty of learning how to make something from scratch completely. When you’re a beginner, you need an easy recipe that you can quickly see the fruits of your labors. It encourages you to keep going! If you’re learning, there’s no such thing as cheating when it comes to using active dry yeast.

Also, even if you are a seasoned sourdough bread connoisseur, this perfect loaf ofsourdough bread can come in handy if you’re in a pinch!

Printable easy same day sourdough bread printable recipe:

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