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:
- 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.
- 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.
- 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) 😉
How to Make 1 Day Sourdough Bread
Create your Sourdough Starter Levain: Add your active sourdough starter to a bowl, and add the warm water and flour. Stir till well combined. Let this sit on the counter till doubled in size (4 hours)
Add 2cups prepared Levain (sourdough starter) to a large mixing bowl, and the 1 cups warm water, and stir till well combined.
Add 3 cups bread flour and 1.5 teaspoons salt.
Stir with a Danish whisk till it’s too thick to keep going.
Knead till shaggy, and cover with a clean towel.
Rise for 2 hours in a warm spot.
Do 4 sets of stretch and folds, 30-45 minutes apart each. This is a good resource for how to do stretch and folds.
Preheat your oven, and Dutch oven with a lid to 400 degrees F.
After 4th set of stretch and folds do a final shaping, and place on parchment paper.
Dust with flour.
Score Your top.
Bake in a preheated dutch oven with the lid on for 25 minutes at 400 degrees F.
Remove the lid and bake for an additional 25 minutes with the lid off,
I love to enjoy this bread warm with butter, but to see all the beautiful air holes inside, cool completely then slice, and enjoy!
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Easy 1 Day Sourdough Bread
Ingredients
- 2 cups active sourdough starter Levain
- 1 cups warm water
- 3 cups bread flour
- 1.5 teaspoons salt
Instructions
- Create your Sourdough Starter Levain: Add 100 grams or 2/3 cups active sourdough starter to a quart mason jar, add the 2/3 cup of (or 100 grams) warm water, and 100 grams, or ¾ cup flour. Stir till well combined. Let this sit on the counter till doubled in size (about 4 hours give or take)
- Add 2cups prepared Levlain (sourdough starter) to a large mixing bowl, and the 1 cups warm water, and stir till well combined.
- Add 3 cups bread flour and 1.5 teaspoons salt.
- Stir with a Danish whisk till it's too thick to keep going.
- Knead till shaggy, and cover with a clean towel.
- Rise for 2 hours in a warm spot.
- Do 4 sets of stretch and folds, 30-45 minutes apart each. This is a good resource for how to do stretch and folds.
- Preheat your oven, and Dutch oven with a lid to 400 degrees F.
- After 4th set of stretch and folds do a final shaping, and place on parchment paper.
- Dust with flour.
- Score Your top.
- Bake in a preheated dutch oven with the lid on for 25 minutes at 400 degrees F.
- Remove the lid and bake for an additional 25 minutes with the lid off,
- Enjoy warm with butter, or cool completely then slice, and enjoy!
Video
2 comments
Juliea Huffaker
Hi Jeanna! That’s odd… The 2 hours in the refrigerator helps the sourdough dough to firm up a bit before scoring and it helps build spring pressure from gasses that build up. I would defiantly do it, if you have time! But it is not totally necessary!
juliea
turns out great!