One-Day Sourdough Loaf
Dive into the world of baking with this delightful one-day sourdough sandwich loaf! With just a handful of ingredients like tangy sourdough starter and wholesome flour, you can create a soft, airy loaf that’s perfect for sandwiches or toast. No need to wait around—just mix, shape, and bake, and you'll be savoring the delicious aroma of fresh bread in no time!
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 and 1/4 cup water (300 ml)
🥛Dairy & Eggs(1)
- 1 stick of unsalted melted buttercoconut oil or olive oil
🫙Pantry Staples(2)
- 4 cups flour (500 g)
- 1 tablespoon honey (15 ml)
🧂Spices & Seasonings(1)
- 1/2 tablespoon salt (7.5 ml)
📦Other(1)
- 1/2 cup starter (120 ml)
👨🍳 Instructions
- 1
Mix the starter with the water.
- 2
Add in the honey and mix it up.
- 3
Add in the salt and then pour in the melted butter.
- 4
Add the flour and start kneading the dough, adding a little water if needed.
- 5
Let the dough rest for 20 minutes.
- 6
Do a stretch and fold, cover the dough, and leave it for about an hour.
- 7
After an hour, do the final stretch and fold.
- 8
Cover the dough again and let it sit for about six hours.
- 9
Shape the dough and place it in an oiled loaf pan.
- 10
Let it rise for about an hour and a half.
- 11
Preheat the oven to 375°F and bake for about an hour uncovered.
💡 Pro Tips
- ✓Maintain dough temperature at 78-82°F during bulk fermentation because sourdough bacteria and wild yeast are most active in this range, reducing fermentation time from 12+ hours to 6-8 hours.technique78-82°F
- ✓Perform stretch and folds every 30 minutes for the first 2 hours only, then leave undisturbed - over-handling after gluten development breaks down the protein network and creates dense bread.timing30 minutes intervals
- ✓Use starter at peak activity (doubled in size, passes float test) because active starter contains 10-100 million viable yeast cells per gram compared to just thousands in sluggish starter.ingredient10-100 million cells/gram
- ✓Add melted butter at exactly room temperature (68-72°F) to prevent it from seizing and creating greasy pockets that inhibit gluten formation.technique68-72°F
- ✓Test bulk fermentation completion with the poke test - dough should spring back slowly over 3-5 seconds when poked, indicating 50-70% volume increase.timing3-5 seconds spring back
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
Share this recipe
One-Day Sourdough Loaf
Dive into the world of baking with this delightful one-day sourdough sandwich loaf! With just a handful of ingredients like tangy sourdough starter and wholesome flour, you can create a soft, airy loaf that’s perfect for sandwiches or toast. No need to wait around—just mix, shape, and bake, and you'll be savoring the delicious aroma of fresh bread in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 and 1/4 cup water (300 ml)
🥛Dairy & Eggs(1)
- 1 stick of unsalted melted buttercoconut oil or olive oil
🫙Pantry Staples(2)
- 4 cups flour (500 g)
- 1 tablespoon honey (15 ml)
🧂Spices & Seasonings(1)
- 1/2 tablespoon salt (7.5 ml)
📦Other(1)
- 1/2 cup starter (120 ml)
👨🍳 Instructions
- 1
Mix the starter with the water.
- 2
Add in the honey and mix it up.
- 3
Add in the salt and then pour in the melted butter.
- 4
Add the flour and start kneading the dough, adding a little water if needed.
- 5
Let the dough rest for 20 minutes.
- 6
Do a stretch and fold, cover the dough, and leave it for about an hour.
- 7
After an hour, do the final stretch and fold.
- 8
Cover the dough again and let it sit for about six hours.
- 9
Shape the dough and place it in an oiled loaf pan.
- 10
Let it rise for about an hour and a half.
- 11
Preheat the oven to 375°F and bake for about an hour uncovered.
💡 Pro Tips
- ✓Maintain dough temperature at 78-82°F during bulk fermentation because sourdough bacteria and wild yeast are most active in this range, reducing fermentation time from 12+ hours to 6-8 hours.technique78-82°F
- ✓Perform stretch and folds every 30 minutes for the first 2 hours only, then leave undisturbed - over-handling after gluten development breaks down the protein network and creates dense bread.timing30 minutes intervals
- ✓Use starter at peak activity (doubled in size, passes float test) because active starter contains 10-100 million viable yeast cells per gram compared to just thousands in sluggish starter.ingredient10-100 million cells/gram
- ✓Add melted butter at exactly room temperature (68-72°F) to prevent it from seizing and creating greasy pockets that inhibit gluten formation.technique68-72°F
- ✓Test bulk fermentation completion with the poke test - dough should spring back slowly over 3-5 seconds when poked, indicating 50-70% volume increase.timing3-5 seconds spring back