Same Day Sourdough Sandwich Bread

A really good and easy same day sourdough bread recipe is great to have in your back pocket. This recipe is purely sourdough and beginner friendly, the perfect first-time recipe for any beginner sourdough baker, and it will not disappoint!

If you’re anything like me, you might sometimes forget to have your bread going and in route to fermentation the night before. No worries, you can still have a fresh loaf of sourdough bread same day using this recipe.

So, you’re completely out of bread, you need a quick and easy throw-together recipe that will give you fresh bread today- I got you. And I am excited to share this recipe with you!

This same day sourdough bread recipe requires little hands-on time, and it will not need a second rise. You will simply combine the ingredients, shape your dough, and allow it to rise just once throughout the day in the loaf pan that you’re planning to bake it in.

This recipe can be so convenient. If you know you’re going to have to head out to work or an appointment soon, you want to get a loaf of sourdough bread going but you also know you won’t be home to tend to it- this recipe is your go to! No stretch and folds needed.

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Long Ferment Option

If you personally need your bread loaves to longer ferment due to digestion issues, then you can allow this bread to rise about 4-6 hours at room temperature and then an extended cold ferment in your refrigerator up to 24 hours.

This will increase the sour flavor of your bread loaf and unlock all of the benefits that your sourdough starter has to offer.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

There’s been countless times that I’ve forgotten to make my sourdough bread ahead of time, and I would get so frustrated with myself. Truth is though, I have a lot going on. Four kids, the animals, work, kid’s schooling and sports, making sure everyone’s fed, has clean laundry, grocery list, bills to stay on top of, etc. The list of to-dos is endless. And I know I’m not the only one.

Sure, you can whip together a quick bread using instant yeast. I’ve done it. But I put a lot of effort into my sourdough starter, and I would rather use it for all of my breads when possible. I really wanted a same day loaf that was purely sourdough.

And so, I’ve learned to have more grace with myself. If I forget or even if I’m too tired the night before to get my bread going, I know I have this quick and easy same day sourdough bread recipe in my back pocket to fall back on when I need to and now you will, too!

Same Day Sourdough Bread Tips:

1. More sourdough starter than the average recipe. This helps to shorten the rising time.
2. Use warm water. This jump starts the yeast in your sourdough starter, which will help to move the fermentation process along much quicker.

Same Day Sourdough Bread Equipment

KitchenAid Stand Mixer– or you could mix by hand.

Cast Iron Loaf Pan(s)– or baking dish. I also really like this non-stick ceramic loaf pan, if you’re not really into cast iron, I have two!

Measuring cups

Same Day Sourdough Bread Ingredients

Sourdough starter– Active and bubbly sourdough starter, fed within the last 24 hours.

Flour– I normally use unbleached all-purpose flour for this recipe, I have used bleached all-purpose a couple of times, the bread loaves came out just as great! You can also use freshly ground whole wheat flour or bread flour.

Water– Try to use filtered water if at all possible. Tap water contains chlorine which could inhibit the bacterial growth within the fermentation progress, making it harder for your bread to rise.

Salt – I normally use Himalayan Pink Salt

Coconut oil– olive oil or butter

How to Make Easy Same Day Sourdough Bread Step by Step:

In the bowl of a stand mixer with a dough hook attachment (of course you can hand mix if you need to) add the warm water, sourdough starter, oil, salt, and flour. Mix on medium speed until all of the ingredients are well incorporated.

Add additional flour in 1/4 cup increments until the dough is smooth and releases from the sides of the bowl.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Kneading the Dough

Continue to knead your dough 6-8 minutes or until smooth and stretchy in texture.

The goal is to get your dough to pass the windowpane test. This just means the dough is soft and elastic enough to be stretched thin without breaking.

Shaping the Dough

Dump your dough onto a generously floured surface, shape it, then place in a well-greased loaf pan and cover with plastic wrap, bees wax wrap, or a damp kitchen towel.

If you’re using a damp kitchen towel, check on it periodically to see if it needs to be dampened again, you do not want your dough to get dried out. If you’re leaving home and will not be back within a couple of hours, soak your kitchen towel just to be on the safe side.

Ferment the Dough

Let your dough rise in a warm place. This can take anywhere from 4-8 hours depending on the temp of your home and how mature your starter is. This will replace the bulk fermentation in traditional sourdough recipes.

Once the dough tops over the rim of the pan, preheat your oven to 350 degrees F.

You can brush the top of the loaf with an egg wash for better browning.

Bake the loaf for 40 minutes or until golden brown. Allow to cool completely on a cooling rack before slicing.

Extra Variations

You can brush the top with an egg wash and sprinkle with seeds or oats prior to baking for a fancier artisan feel.

I sometimes add honey to this same day sourdough bread recipe, about 1/4 cup, for a sweeter taste. I tend to need a bit more flour when adding honey, though.

You could also add cheese, jalapenos, blueberries or other fruits, if you desire.

Q&A

Can I double this easy same day sourdough sandwich bread recipe?

Yes, you can.

I normally do, one loaf wouldn’t last my family long. Doubled ingredients seem to be quite rough on my KitchenAid stand mixer though, and I want it to last me a long time. So, I usually make a loaf, get it situated in the loaf pan and covered, then put together a second loaf. Or if I’m trying to do two at once, I mix by hand.

Just depends on my mood if I’m being honest, I often enjoy putting together dough by hand.

How do I store a same day sourdough bread loaf?

This loaf stores at room temperature in a plastic bag for up to about 5 days. You can also slice the cooled loaf and place in a freezer safe bag and put in the freezer for up to 6 months.

Will my same day sourdough bread loaf stay soft?

Sourdough loaves, fresh bread in general really, do tend to get a bit hard, despite the effort. I’ve tried everything from plastic bags to bee’s wax wrap, cloth bags to sealed containers, it’s just inevitable. And I don’t think it’s talked about enough.

Fact of the matter is that fresh bread will not last as long or keep the same softness as store bought bread loaves because it does not contain the additives and preservatives.

With that being said, I have learned that toasting or heating up the sliced bread a bit helps to soften it. And when freezing the bread, it easily and quickly thaws when pulled from the freezer. Storing it frozen helps to keep it fresh while basically readily available.

What if my dough does not rise?

This is usually because the sourdough starter is a bit too young. The more you use the starter, the stronger and more mature it becomes. It may take a bit longer, few more feedings, than normal for a new starter to rise bread- and that’s okay. It will get there.

Suggestions:

I recommend adding a teaspoon or two of honey during feedings to help boost your sourdough starter, and make sure you’re storing it in a warm spot within your home. We keep our home rather cold, so often times I would store my starter in the oven, turned off of course, but with the light on.

Also, feed more flour than water. You’re looking for more of a thick pancake batter consistency. I measure with my heart, so I can’t really provide a specific measurement, but just know you really cannot add too much of anything- if anything, you’ll just end up with more sourdough starter, which you can make more use of. No big deal.

Too much water? Add flour. Too thick? Add water. You get it.

You could also switch up the flour you’re using. Whole wheat did the trick for mine.