1 Day Sourdough Bread Recipe from Starter to Serving

This easy 1 day sourdough bread recipe is almost just like my easy sourdough bread for beginners, but I’m using a levain and bread flour then baking after about 5 hours of rising!

The shortest proofing time for Sourdough Bread

This recipe uses the shortest proofing time for a good sourdough loaf… Just 5 hours proofing time. 5 hours is the shortest sourdough proofing time that I have had success with over the last 5 years;)

The 3 keys to success with a short proofing time are:

• 1) Start with a very active bubbly sourdough starter Levain. If your sourdough starter has been in the fridge, take a day or two just to get it really bubbly again before using this recipe.
• 2) Have a proofing area where the temperature is 75-80 degrees. My oven pilot light is always on so it stays very warm, but you can also use a proofing box or mat.
• 3) Use bread flour! Bread four contains higher amounts of gluten which really gets the starter going strong for a faster rise time, and fluffier loaf of sourdough bread!

With these 3 main factors you can do the first ferment in 2 hours, then the 4 sets of stretch and folds over the next 3 hours (every 30-45 minutes) for a total proofing time of about 5 hours!

Get your sourdough starter really active – Levain

Early in the morning prep your starter by creating a batch of levain, the active portion of your sourdough starter, using a 1:1:1 ratio by weight with your established starter. This recipe will yield at least 2 cups (480 ml) of levain.

Ingredients:

• Existing sourdough starter (active and bubbly): 100 grams – ⅔ cup (120 grams) to ¾ cup (180 ml). The starter’s consistency can affect the amount in a cup. Err on the side of less starter at first… You can always add a bit more if the levain seems too dry after mixing;)
• All-purpose flour: 100 grams – ¾ cup (120 grams). This is a slightly rounded amount to account for the packing density of flour. Scooping flour can compress it, leading to less flour than intended. Sifting the flour can help get closer to 100 grams.
• Water: 100 grams – ⅔ cup (180 ml). Water is denser than flour, so 1 cup of flour weighs less than 1 cup of water.

Equipment:

• Clean glass jar (at least 4 cups capacity)
• Kitchen scale (recommended for accuracy)
• Mixing spoon

Instructions:

1. Measure your ingredients: If you don’t have a scale, discard any hooch from your starter and then scoop out what appears to be 100 grams. Weigh out 100 grams each of all-purpose flour and water.
2. Combine ingredients: In your clean glass jar, whisk together the starter, flour, and water until a thick batter forms. There should be no dry flour streaks.
3. Cover and store: Loosely cover the jar with a lid or cloth to allow some airflow. Store your levain at room temperature (around 70-78°F / 21-26°C).

Levain Activity:

• Over the next few hours, your levain should become quite active, showing significant bubbles and roughly doubling in size. This typically takes 4-8 hours, depending on your starter’s health and temperature.
• Target Levain Ripeness: Ideally, your levain should be at its peak ripeness when it reaches its maximum volume and starts to show signs of doming or collapsing slightly in the center. This indicates the levain has used most of the available sugars and is ready to contribute leavening power to your dough. It should double or triple in height!

Can you use your starter the same day?

A ready starter should double in size within 4-8 hours of feeding. If yours takes longer, repeat this process before making one day sourdough bread. Levain ripens faster at warmer temperatures, so aim for around 70-78°F (21-26°C) 😉

My Tips and Tricks for 1 Day Sourdough Bread Success

Levain Love: Creating a separate levain is key for a successful same-day loaf. It gives your starter a boost and ensures it’s at its peak activity. I combine my active sourdough starter (not starter right out of the fridge, must be active) with warm water and flour, and let it double in size on the counter in my kitchen that’s between 72 and 75 degrees.. This usually takes about 4 hours. It is so important to let the levain double, then use it at it’s peak.

Combining and Initial Mix: I add the prepared levain to a large bowl with warm water and stir until it’s well combined. Then, I add the bread flour and salt. Using a Danish whisk is my go-to for the initial mix; it really helps to incorporate everything evenly.

Kneading and the First Rise: Once the dough gets too thick for the whisk, I start kneading until it’s shaggy. Then, I cover it with a clean towel and let it rise in a warm spot for about 2 hours. A warm spot is essential for a good rise in a same day loaf.

Stretch and Folds: Building Structure: Stretch and folds are crucial for developing strength in the gluten and creating that beautiful open crumb. I do four sets of stretch and folds, spaced about 45 minutes apart. This technique, instead of prolonged kneading, results in a more tender loaf.

Preheating and Final Shaping: Preheating the oven and Dutch oven to 400°F is essential for a crispy crust and good oven spring. After the final set of stretch and folds, I do a final shaping and place the dough on parchment paper. Dusting with flour helps prevent sticking and adds a rustic look.

Scoring and Baking: Use a very sharp blade to score the top. Then, carefully place the dough in the hot Dutch oven with the lid on. Baking with the lid on for the first 25 minutes creates steam, which helps the loaf rise. Then remove the lid and bake another 25 minutes for the crust to brown beautifully.

Cooling and Enjoying: I love to serve this bread warm with butter, but for the best crumb structure, let it cool completely before slicing. This allows the crumb to set and prevents a gummy texture. I have a hard time being patient at this point and often cut before it completely cools…

Let me know what YOU think!

If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!