Fast Sourdough Bread Recipe

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I know being a working mom means you have a lot to do and are balancing work, kids, and meals for your family. And if you're a sourdough baker and your family likes mine that loves a sourdough loaf with every meal, this Fast Sourdough Bread recipe works really well for busy moms!

Made with a simple mix of flour, water, active sourdough starter, and salt, it's one of those easy sourdough recipes that fits right into your day. You can mix it in the evening, let it do its thing overnight, and bake it fresh the next day-even with a full schedule and little ones around.

And if you are really too busy to bake, this 3-Step Sourdough in Under 4 Hours is a must! Or maybe you wanted to make something healthy bread but ready in just one day, I recommend you try my Same-Day Sourdough with Fresh-Milled Flour (100% Whole Grain)

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Important Ingredients

• All Purpose Flour is a great balance between structure and chewiness.
• Warm Water helps fermentation move quickly.
• Salt enhances flavor and strengthens gluten.
• Active Sourdough Starter that is active and bubbly for the best results.

See recipe card for quantities.

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How to Make Fast Sourdough Bread

Step 1: Mix Everything: In a large bowl, combine flour, warm water, salt, and 160g sourdough starter. Mix until everything is fully incorporated and no dry flour remains. Cover and let it rest for 30 minutes.

Step 2: Bulk Fermentation: Keep the dough in a warm place if possible (75-80°F / 24-27°C). Perform 3 sets of stretch & folds at 30-minute intervals. By 10:00 PM, the dough should be 50% bigger, slightly jiggly, and showing bubbles.

Step 3: Shape the Dough: Lightly flour a surface and shape the dough into a boule or batard. Place in a proofing basket (or a bowl with a towel) dusted with flour.

Step 4: Cold Proof Overnight: Cover and place in the fridge overnight. The dough can stay refrigerated until the afternoon, giving you the flexibility to bake it anytime the next day.

Step 5: Preheat & Score: Preheat oven to 240°C (464°F) with a Dutch oven inside. Place dough on parchment paper, score the top, and load it into the hot Dutch oven.

Step 6: Bake: Bake covered at 240°C (464°F) for 30 minutes. Uncover and bake at 230°C (446°F) for 10-15 minutes until golden brown. Let it cool for at least 1 hour before slicing.

Hint: If you're REALLY short on time, make sure to bulk ferment the dough somewhere warm. One option is also to turn on the oven briefly to make it warm and begin proofing the bread inside it.

Recipe FAQs

How To Store Keyword

Room Temperature: Store in a bread box or bread bag for up to 3 days. I find my bread is usually ok on days 4 and 5 as well, but after 3 days, I like to use it up - either like breadcrumbs, french toast or stratta.

Freezer: Slice and freeze in an airtight bag for up to 3 months. I like to toast it straight from the freezer and it's as goog as fresh.

Fast Sourdough Bread Recipe

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A simple, no-fuss sourdough bread made with just flour, water, salt, and an active starter. This fast sourdough bread recipe is great for busy days-mix it, let it ferment overnight, and bake a beautiful, crusty loaf the next day with minimal hands-on time.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Additional Time 7 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings 12 slices

Calories 140

Ingredients 

1x2x3x

• 420 grams all-purpose flour
• 290 grams warm water ~85°F / 29°C
• 160 grams sourdough starter active and bubbly
• 8 grams salt

Instructions

• Mix Everything: In a large bowl, combine flour, warm water, salt, and 160g sourdough starter. Mix until everything is fully incorporated and no dry flour remains. Cover and let it rest for 30 minutes.
• Bulk Fermentation: Keep the dough in a warm place if possible (75-80°F / 24-27°C). Perform 3 sets of stretch & folds at 30-minute intervals. By 10:00 PM, the dough should be 50% bigger, slightly jiggly, and showing bubbles.
• Shape the Dough: Lightly flour a surface and shape the dough into a boule or batard. Place in a proofing basket (or a bowl with a towel) dusted with flour.
• Cold Proof Overnight: Cover and place in the fridge overnight. The dough can stay refrigerated until the afternoon, giving you the flexibility to bake it anytime the next day.
• Preheat & Score: Preheat oven to 240°C (464°F) with a Dutch oven inside. Place dough on parchment paper, score the top, and load it into the hot Dutch oven.
• Bake: Bake covered at 240°C (464°F) for 30 minutes. Uncover and bake at 230°C (446°F) for 10-15 minutes until golden brown. Let it cool for at least 1 hour before slicing.

Notes

• if you're REALLY short on time, make sure to bulk ferment the dough somewhere warm. One option is also to turn on the oven briefly to make it warm and begin proofing the bread inside it.
• slicing the bread too soon can ruin the crumb structure. Be patient, it's wort it! If you do end up baking your bread late in the evening, simply let it cool on the counter overnight and enjoy it the next day. The crust will prevent the loaf to dry out even if it's left on the counter.

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Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 260mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 2mg

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