Easy Same Day Sourdough Sandwich Bread Recipe
If you are anything like me, you sometimes forget to get your bread on the night before to ferment, but, you need a loaf of bread the same day. I have figured the perfect recipe for same day sourdough sandwich bread and I’m excited to share it with you! There’s nothing quite like taking a loaf of fresh bread out of the oven and this recipe will not disappoint!
Why make a same day sourdough bread?
This bread is mixed up early in the morning, and left to rise all day, and then be baked off in the late afternoon or evening. A good same day sourdough bread recipe is so handy to have on hand.
This would make the perfect first-time sourdough recipe for the beginner sourdough baker.
**This post contains affiliate links. I may receive a small commission on sales at no cost to you**
There are only a couple of adjustments you need to make to have a same day sourdough bread since this recipe doesn’t have a first rise and second rise. It only rises in the loaf pan.
This can make it so convenient if you didn’t have time to put the dough together the night before, or, you’re just the type of person that likes to have your bread baking in one day alone.
Using sourdough in same day baking is quite possible and makes the process much more convenient.
If you are a person who needs longer fermentation time due to tummy upset when ingesting bread, allow this to rise for 4-6 hours and then put in the fridge for an extended cold ferment for up to 24 hours.
This will make it much more digestible and increase the sour flavor as well!
I find myself forgetting my sourdough more and more recently because of other things taking my attention until bed time.
When this has happened in the past, I would just make a hybrid sourdough with a little instant yeast.
I really wanted a same day loaf that was purely sourdough. And, after some tweaking, I have finally came up with the perfect loaf!
If you are brand new to sourdough, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/
Keep in mind that sourdough starter is yeast. It rises bread.
Even though it can seem daunting and mystical, the process is actually quite simple.
The hardest part is getting a sourdough starter mature enough to make bread. This usually happens over time and requires patience to achieve a nice strong starter.
2 changes I made to this recipe to allow for it to be same day are:
- Use lukewarm water. This “jumpstarts” the starter and the fermentation process.
- Adding more sourdough starter than usual. To shorten the rising time, I am adding double the usual amount of starter.
I use freshly ground whole wheat, but, you can certainly use store bought whole wheat or unbleached all purpose flour.
If using whole wheat, the end dough should be slack and moist. This will result in a moist loaf.
What you will need for this same day sourdough sandwich bread
Flour
As stated above you can use any flour you choose. I use freshly milled hard white wheat for this recipe. This is the grain mill I have been using for years: https://collabs.shop/rxide2
You can use all-purpose flour or bread flour is you want. Either one turns out great.
As an alternative to fresh milled flour, you can use store-bought whole wheat flour.
Sourdough Starter
You will want to use active sourdough starter. This means the starter has been fed within the last 24 hours.
Water
Try to use filtered water if possible. Tap water often has chlorine which could inhibit the bacterial growth in the sourdough process. Well water works fine as well.
Salt
I use Redmond’s Real Salt in my kitchen.
Olive Oil
I love using olive oil in my bread baking. It helps to soften the loaf and adds a wonderful flavor. You can use melted butter or coconut oil if you wish.
Step by Step Instructions for making Same Day Sourdough Sandwich Bread
Mixing the dough
To get started, add the warm water to the bowl of a stand mixer with the dough hook attachment. (Of course, you can hand mix the dough, it will just take a bit longer.)
If not using a stand mixer, add the ingredients to a large mixing bowl and add enough flour to clean the sides of the bowl.
This is the stand mixer I use: https://collabs.shop/xmipvy
Add the starter (fed/active), oil, salt, and 3 cups of the flour. Start the mixer.
Add additional flour in 1/4 cup increments just until the dough releases cleanly from the sides of the bowl mixing at low speed.
Note: If using freshly milled flour add all the ingredients except the salt and mix well. Allow to soak for 30 minutes to soften the bran and germ for better results.
Kneading the dough
Knead for 6-8 minutes, or until it is stretchy and smooth. I use speed 2 for kneading.
The goal is to get the dough to pass the “window pane” test. This just means the dough is soft and elastic and can be stretched thin without breaking.
Shaping the dough
Shape the dough on your work surface and add to a greased loaf pan. Cover with plastic wrap or a damp kitchen towel. If using a wet dish cloth, periodically check if it needs to be dampened again. You don’t want the dough to dry out.
Fermentation
Let the 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.
If your loaf isn’t done until the late evening, wait until the next day to slice the loaf.
Variations:
You can brush the top with an egg wash and sprinkle with seeds or oats prior to baking for an artisan feel.
You can certainly add honey to the recipe if you wish. Add 1/4 cup. You will need to add a bit more flour if you use honey.
Try using half all-purpose flour and half freshly milled flour for an amazingly delicious loaf!
This is usually because the starter is a bit young. The more you use the starter the stronger and more mature it becomes. It may take much longer than normal for a new starter to rise bread.
Yes! That would work great!
This loaf stores at room temperature in a plastic bag for up to a week. You can also slice the cooled loaf and place in a freezer safe bag and put in the freezer for up to 6 months.
Absolutely! I have done so many times with great results!
Same Day Sourdough Sandwich Bread
This same day sourdough bread is so handy in a pinch. It's delicious and hearty!
Ingredients
- 1 cup lukewarm water
- 1 cup active/fed sourdough starter
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 3-4 cups flour (I use freshly milled hard white wheat) can use store bought whole wheat or unbleached all purpose
Instructions
In the bowl of a stand mixer, add water, sourdough starter, olive oil, salt and 3 cups of the flour.
Start mixer, add remaining flour 1/4 cup a time until the dough releases from the mixing bowl.
Knead 6-8 minutes.
Shape dough and place in greased loaf pan, covered.
Place in a warm place to rise for 4-8 hours depending on the temperature of your home.
Once the dough tops over the pan, preheat the oven to 350 degrees F.
Bake for 40 minutes.
This was my very first sourdough loaf. I was very impatient and didn’t want to wait for a loaf tomorrow when my starter was ready today. This was PERFECT! It was soft and fluffy and literally exactly what I wanted. Thank you!
That’s great! I’m so glad!
Mine dough never rose over the top of the pan .🤷🏻♀️. I’ll give it another try, but wondering what went wrong 😞
How old is your starter?
I watched your videos on making a new sourdough starter. My grandson,
Leo and I started ours on leap day so we named it “Froggy”. Today is my first day to make anything with it. I’m making this bread recipe! I just recently came across your channel and love it so much! I can’t wait to taste it! Thank you for all your helpful hints! 💖😍💖
*I put mine in my bread machine on the dough setting; then will bake in the oven.
The same thing happened to me and I just left it overnight and baked it in the morning. Actually it was 14 hours later and it was delicious.
It depends on the temperature of your house too. You just let it sit until it over the pan size. Mine is over night because my house temp is 16c
Same here! It never rose
I’ve been baking bread for over 50 years and this has become my go to recipe! I’ve used it for sandwich bread, dinner rolls (this recipe “demanded” at all family gatherings lol), hotdog and hamburger buns, pizza crust and all!
I love making this recipe for sandwich bread every week. How do you use it for rolls, buns and pizza crust?
I’ve used this recipe for rolls and pizza crust just the way it is. It’s perfect! I make a double batch and put half in the loaf pan and half on the sheet pan for pizza or shape and let rise for rolls.
Mine rose very slow, however, I think my starter wasn’t as active as it should have been. The bread still came out fantastic and my family loved it. I put some “Everything Bagel” seasoning on it. Thanks for this easy recipe. Will try again with my starter more active.
I did the same! It was so soft. I added 30g of honey. Thank you
I made this bread yesterday. It turned out fantastic. I sat the bread dough to rise on my fireplace hearth. It did take about 7 hours to rise but it was a beautiful loaf of bread. This recipe will be my go to sourdough recipe.
What size loaf pan is best?
I like an 8.5×4.5 or 9×5. Usually classified as a 1 pound loaf pan.
Thank you thank you thank you. I have always struggled with sourdough starter and using it. Your videos on starting, maintaining, and using sourdough starter are wonderful. I use the “same day” recipe and my bread turns out beautiful. I guess the old saying about teaching old dogs new tricks ISN’T true because at age 70 I’m still learning a lot from you.
Great beginners recipe
We have just begun the sourdough experience and have been experimenting with several different recipes. We made this today and we are so excited. This recipe was just what we needed !! The bread turned out delicious and it will be one that we make often. Thanks so much for all your hard work and sharing !!!!!!
What size loaf pan do you use?
9×5.
I made this loaf once already but I added too much flour since it was all-purpose flour so it was a little dense (still tasty though). I’ll monitor it next time by adding less flour then adding in small increments until it gets to the “pulling away from the bowl” stage. I’ll be making it again tomorrow. Your videos are great, by the way!
This was my second loaf to make and it turned out really amazing. The recipe is super easy and beginner friendly unlike most other sourdough recipes that tend to be complicated. My loaf was so soft and fluffy, I sprinkled it with everything bagel seasoning, and it was delicious.
This is the recipe I used for my first loaf a month ago and I’m now sharing it with my daughter in-law who got her first starter today. Thank you for this simple recipe.
This has become my go to bread recipe. This is what has now replaced our sandwich bread completely. Also I have played with additions to this. Our favorite is cinnamon raisin with honey.
Thank you so much!
Exactly what I was looking for! Simple but so soft and yummy!
Thank you
I made this yesterday substituting butter for the oil, and my whole family loved it! Thank you so much for an easy, delicious bread recipe that we will be enjoying over and over.
This was my first attempt at sourdough bread and it turned out beautifully. Simple, tasty, and hearty, which is exactly what I was looking for. I did go with the egg wash and everything bagel seasoning toping, which is sheer perfection. This is a keeper.
I was so excited about trying this recipe because it seemed very simple in comparison to other recipes I’ve seen. I did one loaf with Ap flour and one loaf wheat flour. I let rise over night but I did use a larger loaf pan which may have contributed in the result. I used a 15″ bread pan instead of the 9″ pan in the recipe. The AP loaf rose pretty well and went to the top of the pan, the taste is great and probably would have been a perfect loaf if made in the 9″ pan. However the wheat loaf was dense and did not rise very much.
What a great find! Sourdough in a day! I have super active starter so it only took 4 hours to rise. Light, fluffy, and tasty! I wish I could post a pic! It’s a franken-loaf! It was just over the pan when I put it in the oven. When it came out it’s more than twice the height of the pan.
Mine has been at 70-75 degrees and not rising after 8 hours. My active is very old and very established. Unsure why it won’t rise? It’s definitely gotten bigger but not anywhere near the top of the pan. 🙁 it’ll be a bake tomorrow after like 14 hours loaf.
Thank you Mary!! I love this recipe! I used the egg wash with “Everything Bagel” seasoning blend. Yum! I love your channel!!
This came together so easily I started it tonight to bake in the morning. I hope it turns out, I have been successful with other sourdough recipes such as biscuits, English muffins and pizza crust but have yet to have a decent loaf of bread. It always turns out so heavy/dense. Would that be too much/not enough kneading or too much flour? Thanks for sharing:) I love your accent by the way:)
I’ve made this 3 times now, and it has come out great every single time! It is my new go-to sandwich bread recipe! Thank you!
Hello,
Can you use unbleached bread flour instead of all purpose?
Yes, that will work just fine.
Can I form this into a loaf and bake in a durch oven to get a crisp crust? I’m very new at this! 🙂
Sure, you can do that. I have made loaves like that before.
I have a KitchenAid and usually start off using the paddle and then changed to the dough hook. Should I do the same with your recipe?
Yes, that will work great.
I was so nervous to start sourdough, this recipe was fantastic! Thank you
I have a Nutrimill Artiste Mixer: Could you tell me what speed to mix the dough also instead of 1/4 of oil can I substitute it with butter and how much?
I made the bread 3 weeks ago I don’t think I was on the correct speed. The minutes was longer
Thank you
I use speed 2. The butter would be the same amount.
Thank you Mary!
I have couple of more questions: To speed up the 4 hr proofing, can I put the dough in the oven and then add hot water in a pot and place it in the over with the dough to rise. Will that cut my time so that I can bake the bread sooner. 2. Do I double the ingredient to make 2 loafs of bread. 3. If I don’t have time to proof my bread that day can I put the bowl that has the dough in the refrigerator? if so how long will it take for the dough to rise.
Made this loaf for the first time today and it tasted great although not really a sour flavor, any way to make it more sour? I kneaded by hand, no mixer and not sure I kneaded it long enough. Any specific time to hand knead it for good results? It did not rise as much as yours did but it did look lovely and as I said tasted great. Thanks!
Can I use a 1 pound Pullman loaf pan
(9x4x4) I want it square like sandwich bread..
Sure, that would work just fine.
Recipe says mixer optional, what steps do I use if I do not have a mixer? Thank yiu
You can knead it by hand. Kneading by hand is just working the dough until it is soft, smooth, and stretchy. You can add flour to the work surface sparingly to help it not stick to your hands. I recommend kneading by hand 6-10 minutes. When I kneaded by hand, I would take breaks and come back after a few minutes to resume. I made bread without a mixer for years and it will turn out the same with hand kneading.
Great flavor and easy recipe to follow. It was a little dense so I wonder if I added just a titch too much flour or didn’t let it rise quite enough. I will definitely try it again and make those adjustments. Thank you for sharing this recipe!
I love how simple and forgiving this recipe is! I started my sourdough journey about 2 months ago and was overwhelmed by all the different recipes and techniques. I randomly chose this one to begin and I’m so glad I did. Six sandwich loaves later, I still love this recipe. I even have a loaf in the oven right now!
Thank you for this recipe, I’ve been looking for a same day recipe, without any yeast. This is perfect. My house is cooler so I used my oven with the light on to let it rise for about 5 hours. I used half whole wheat and half AP flour. Absolutely perfect, so fluffy, unlike the other recipes I tried that turned out dense! I plan to try with honey next time too, for extra flavor.
I have tried several recipes and I have never ever tried one as simple and as easy as this!! This bread turned out phenomenal!! I used an egg wash with everything bagel and it’s DELISH 🙂 And absolutely beautiful ❤️❤️❤️
Oh, that’s wonderful! Thank you for letting me know you like it!
I do not have a cup of starter. Should I feed it then hope I have a full cup? I’ve made about 6 loaves of sourdough bread so far but wanting to try this recipe for sandwich bread.
Thank you.
Sure, you can feed it as much as need for the baking you will be doing. You can feed it 2 cups flour and 2 cups water for 4 cups of starter if you need that much.
I love this recipe but have a question. One time I make it, the loaves come out beautifully smooth on the top, the next time they split. I always double the recipe & both loaves come out the same. When the loaves split, am I over pricing to dough? We live this quick & easy bread. Thank you for the recipe.
You may be under proofing. What happens is if you don’t let it rise long enough the yeast is still very active and when it hits the heat it kind of explodes the loaf. The best way to prevent this is to score the top of the loaf with a very sharp knife. You can just split it down the center. Not only does it stop the random splitting, it makes a beautiful loaf as well.
Thank you.
I have a question. One time I make this bread the loaves turn out perfectly rounded on top. The next time the dough splits down the side, the length of the bread. Am I over raising? Not sure what else it would be. Thanks so much for this awesome bread recipe.
Can I use a mix of bread flour and rye flour. Say 2 cups BF and 1 cup RF.
Love your recipes.
Certainly! That would make a wonderful loaf, I’m sure!
I made this yesterday. It came out fantastic. Soft and tasty. I did put it in the fridge to proof while i was out working. It got a bit dried out, so I kneaded it for a few minutes, put it back in the bread dish, and let it rise again on my counter for about 4-5 hours. It came out fantastic. I will definitely use this as my go-to sliced bread recipe. Five stars for sure!!
Hi! I made this once with whole wheat flour and it was delicious but now I want to try making a white bread. Do you recommend AP flour or Bread flour? Same measurements for either as listed above? Thanks!
I like using AP flour. I haven’t seen a huge difference in the end product using bread flour instead. Yes, same measurements.
Mary Rose,
Could you lease tell me how to get a softer bottom on my loaf? I made this the other night and it was really good, except that the bottom was a little hard. I did use an aluminum pan instead of a glass one. Could that be the difference? I really enjoyed the loaf and can’t wait to make more with this recipe. My husband loves sourdough!
Yes, aluminum pans will create a crisper crust. I would recommend putting parchment paper in the pan and using that. I find the crust is much softer if I use the paper.
Made my first loaf of this today and it’s beautiful. I’m afraid yo slice it because I don’t want it to dry out! How is everyone keeping their loaf fresh? Plastic bag like grocery sandwich bread?
I use the plastic bread bags you can buy at the local grocery store. I slice the bread after it is completely cooled and store it for up to 5 days on the counter. After that, it will start to dry out.
Hi there Mary, just a question , if I may: can I use milk instead of water and add sugar in this loaf ., and would be how much ? Thank you kindly
Use the same amount of milk as the water called for. You can add 1/4 cup sugar if you want it a bit sweeter.
My dough, seems dense, and has no bubbles. I followed the recipe to a T.
Used the dough hook in my kitchen aid.
I have now placed dough in loaf bread pan on parchment and covered it with a damp cloth. I hope it rises..
It’s in a warm place..
I love your channel!!!! Ok made same day bread but my starter was used for first time. I put in fridge after it doubled not over pan just doubled from original loaf. Took out next morning kneaded a bit and now letting rise again maybe we will see. How do I get more starter. Just add more flour and water to existing starter? Does it need to sit out a few days and become really active before I use it?
Also do you pull your starter out of fridge feed it and leave out night before baking? Or does it need a few days to sit out of fridge after feeding before using? Thankyou Mary
I just took this loaf out of the oven.
It seems to be stuck in the pan! I used plenty of oil😕
This is our new favorite sourdough sandwich bread recipe! Got the stamp of approval from my super picky husband and it was nice to have a same day recipe 😃 thank you!
My starter is almost a year old. This is the 2nd sandwich bread recipe I’ve tried and it made a really lovely loaf. The bread was very soft and spongy, the crust was crisp, but a nice texture for sandwiches and it has a lovely tang. I had spent all weekend struggling to get the timing right for a focaccia recipe I wanted to try, but the house was really cold and I wasn’t about to bake at 10pm so Sunday morning, I tried your recipe instead. I left the bread and my starter in my oven with the light on – I thought it was time I tested that out – and it hadn’t quite risen enough, but I put it in the fridge at about 11:30 pm and baked it in the morning instead. Next time, I’ll just use the proof setting on my oven and I’m sure it will rise as instructed. We already ate more than half the loaf the first day!