If you’re craving sourdough bread but don’t have days to wait for it to rise, this recipe is perfect! This is my absolute favorite bread recipe I have used by far on my sourdough journey and I couldn’t keep it from you! It’s simple, quick, and still gives you that amazing tangy flavor and soft texture you love. Thanks to the active sourdough starter and a few key steps, you can enjoy fresh sourdough sandwich bread in just a few hours.
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Ingredients:
- 125 grams active sourdough starter
- 325 grams warm filtered water
- 10 grams olive oil
- 10 grams honey
- 500 grams bread flour (or unbleached all-purpose flour)
- 12 grams salt
- Butter (for brushing the top after baking)
Tools:
- Mixing bowl
- Digital kitchen scale
- Dough scraper
- Stand mixer (optional)
- Damp towel or plastic wrap
- 9×5-inch loaf pan
- Pastry brush (optional)
- Cooling rack
Instructions:
1. Prepare Your Sourdough Starter
Ensure your starter is active and bubbly. Feed it a few hours before starting the recipe to make sure it’s ready to go.
2. Mix the Dough
In a large mixing bowl, combine the 125 grams of active sourdough starter with 325 grams of warm filtered water, stirring until the starter dissolves into the water. Add the olive oil, honey, and the 500 grams of flour, and mix until a shaggy dough forms. Sprinkle in the 12 grams of salt and mix again until everything is incorporated.
3. Rest the Dough
Let the dough rest in the bowl for 1 hour. This will give it time to hydrate and start to develop gluten.
4. Stretch and Fold
After the initial rest, it’s time to do four sets of stretch and folds. Each set should be spaced 30 minutes apart. To do a stretch and fold:
- Wet your hands to prevent sticking.
- Gently pull one side of the dough up and fold it over the center. Turn the bowl 90 degrees and repeat with the next side. Do this for all four sides.
- After each set, cover the dough and let it rest for another 30 minutes before repeating.
5. Bulk Fermentation
After completing the stretch and folds, let the dough undergo bulk fermentation. Allow it to rest until it has doubled in size, which will typically take about 2-3 hours depending on the warmth of your kitchen.
6. Shape the Dough
Once the dough has doubled in size, its time to Shape. Spread the dough into rectangle your counter top then fold the edges inward and roll it up from the long side to form a tight log. Place the shaped dough into a greased 9×5-inch loaf pan.
7. Final Rise
Cover the loaf with a damp towel or plastic wrap and let it rise until the dough reaches the edges of the loaf pan, which will usually take about 1 hour.
8. Preheat the Oven
While the dough is undergoing its final rise, preheat your oven to 375°F (190°C).
9. Bake the Bread
Once the dough has risen to the edges of the pan, bake it in the preheated oven for 30 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom. The internal temperature should reach 200°F (93°C).
10. Butter the Top
After baking, remove the bread from the oven and immediately brush the top with butter for a soft, flavorful finish. Let the loaf cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Tips for Success:
- Stretch and Fold: This step is crucial for developing gluten and a nice, airy texture. Don’t skip it!
- Temperature: Keep your dough in a warm place for both rises to encourage fermentation. Using the oven with the light on is a great option.
- Flour Options: Bread flour will give you a slightly chewier texture, while all-purpose flour creates a more tender crumb.
- Rest Time: The dough may rise slower if your kitchen is cooler, so give it extra time if needed.
Why You’ll Love This Recipe:
This same-day sourdough sandwich bread is perfect for when you want fresh, homemade sourdough without the wait. The stretch and fold method helps develop a soft, airy crumb, while the olive oil and honey add richness and subtle sweetness. Brushing the top with butter creates a beautiful soft crust that’s impossible to resist.
Enjoy your homemade loaf for sandwiches, toast, or just plain with butter! It’s the perfect way to satisfy your sourdough cravings quickly and easily.