How to Make a 1-Day Sourdough Recipe

Sourdough bread has long been a favorite for its tangy flavor, chewy texture, and crispy crust. Traditionally, making sourdough can take days, requiring slow fermentation and plenty of patience. But what if you’re short on time and still want that homemade sourdough experience? With a few tweaks and shortcuts, you can make a delicious loaf of sourdough in just one day!

This quick sourdough recipe speeds up the process by incorporating instant yeast and a little help from a pre-ferment or sourdough discard to bring out the signature tangy flavor. Let’s dive into how to make a quick, flavorful sourdough loaf from scratch.

What is 1-Day Sourdough?

A 1-day sourdough recipe condenses the traditional long fermentation process into a single day. Typically, sourdough requires a slow rise, often overnight or even over multiple days, to develop its flavor and texture. In this version, we use instant yeast to accelerate the rising process while maintaining the unique characteristics of sourdough.

The result? A loaf that has a touch of sourdough’s signature tang but can be made in just a fraction of the time, perfect for when you’re craving fresh bread but don’t have days to spare.

Key Ingredients for 1-Day Sourdough

To make this recipe, you’ll need a few basic ingredients that are staples in any baking kitchen:

• Bread Flour: Gives your sourdough its strong structure and chewy texture.
• Water: Hydrates the dough and helps develop gluten.
• Sourdough Starter or Sourdough Discard: A small amount of starter adds that tangy flavor. You can use discard from a previous batch.
• Instant Yeast: This speeds up the rising process, allowing you to bake the bread in a single day.
• Salt: Enhances the flavor of the bread.
• Optional: Olive Oil or Butter: To add a richer taste to the dough.

Essential Tools for Making Sourdough

While you don’t need a ton of fancy tools to make 1-day sourdough, a few basic items will help make the process easier:

• Mixing Bowl: For combining ingredients.
• Bench Scraper: Handy for shaping the dough.
• Dutch Oven or Cast Iron Pot: This traps steam and helps create that perfect crust.
• Baking Sheet: If you don’t have a Dutch oven, you can bake your loaf on a sheet.
• Kitchen Scale: For accurately measuring your ingredients.

Prepping Your Sourdough Starter in 1 Day

If you don’t already have an active sourdough starter, don’t worry. For this recipe, you can either use a small amount of sourdough discard (leftover from previous feedings) or a quick starter. Here’s a simple method to create a mock sourdough starter in a day:

1. Combine 1 cup of flour and 1 cup of water: Mix these together to form a bubbly pre-ferment, also known as a sponge. Add a tiny pinch of instant yeast if you want to speed it up even more.
2. Let it sit for 2-4 hours: This will help develop some flavor before you add it to your dough. It won’t be as tangy as traditional sourdough, but it’ll still give you a nice, mild flavor.

Step-by-Step 1-Day Sourdough Recipe

1. Mix the Dough:

• In a large bowl, combine 3 cups of bread flour, 1 cup of your sourdough starter or pre-ferment, 1 tsp of instant yeast, and 1 tsp of salt. Gradually add about 1 to 1 ¼ cups of water until the dough comes together.

1. Knead the Dough:

• Knead by hand or using a stand mixer for about 10 minutes. You want the dough to become smooth and elastic.

1. First Rise (Bulk Fermentation):

• Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about 1-2 hours or until it doubles in size. The instant yeast will speed up this process significantly compared to traditional sourdough.

1. Shape the Dough:

• After the first rise, punch down the dough and shape it into a round boule or batard shape. Place the shaped dough onto a sheet of parchment paper.

1. Second Rise:

• Let the shaped dough rest for about 30 minutes to 1 hour while you preheat your oven to 450°F (230°C). If using a Dutch oven, preheat that inside the oven as well.

1. Bake the Sourdough:

• Once the dough has rested, carefully transfer it (on the parchment paper) into the preheated Dutch oven. Score the top with a sharp knife or bread lame. Cover with the lid and bake for 25 minutes. After 25 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.

1. Cool and Serve:

• Let the loaf cool for at least 30 minutes before slicing. This helps the crumb set and keeps your loaf from becoming gummy.

Key Tips for a Successful Quick Sourdough

• Don’t skip the pre-ferment or starter: Even though you’re using yeast to speed things up, adding a little bit of starter or sourdough discard will give you that classic sourdough flavor.
• Watch your dough’s rise times: Yeast works faster than wild sourdough, so be sure to check your dough to prevent over-proofing.

How to Achieve Sourdough Flavor in One Day

If you want to maximize flavor in your 1-day sourdough, here are a few tricks:

• Use sourdough discard: Even a small amount adds a sourdough tang.
• Let your pre-ferment rest longer: If you have extra time, let it sit for a full 4-6 hours to deepen the flavor.

Using Instant Yeast for Faster Rise

Instant yeast is a lifesaver when making 1-day sourdough. It cuts down rise times dramatically while still giving the dough plenty of strength and rise. The challenge is balancing the yeast with the sourdough’s natural fermentation, but when done correctly, it’s the perfect shortcut.

Baking Your Sourdough

For that iconic sourdough crust, you’ll want to

trap as much steam as possible. This is why a Dutch oven works so well. The lid keeps the steam inside, allowing the crust to form without drying out the loaf. If you don’t have a Dutch oven, placing a tray of water at the bottom of your oven can also create steam.

Achieving the Perfect Crust in One Day

A crisp, golden-brown crust is one of the hallmarks of sourdough. Here’s how to get it right:

• Use high heat: Make sure your oven is hot enough, ideally around 450°F.
• Don’t forget steam: This is what gives sourdough its distinctive crust, so whether you’re using a Dutch oven or a tray of water, make sure steam is part of the baking process.

Common Mistakes to Avoid

• Rising too long: With instant yeast, your dough can rise very quickly. Keep an eye on it to prevent over-proofing.
• Not kneading enough: Under-kneaded dough won’t have enough gluten development, leading to a dense loaf.

Storing and Slicing Your Sourdough

Store your sourdough in a paper bag or a bread box to keep the crust crispy. It will last for a few days at room temperature. When slicing, use a serrated bread knife to avoid squishing the loaf.

Serving Ideas for 1-Day Sourdough

Freshly baked sourdough is perfect with butter, but here are some other great ways to serve it:

• Toasted with avocado and a drizzle of olive oil.
• Sliced thick and used for sandwiches.
• As a base for bruschetta or garlic bread.

Conclusion

Who says sourdough has to take days to make? With this 1-day sourdough recipe, you can enjoy the flavor and texture of homemade sourdough bread without the wait. By using a combination of sourdough starter and instant yeast, you get the best of both worlds—speed and flavor. Give it a try and enjoy fresh, delicious sourdough in just one day!

FAQs

Can I make 1-day sourdough without yeast?
It’s difficult to achieve in just one day without yeast, but you can use more active starter for a similar result.

How do I know if my dough has risen enough?
It should roughly double in size, and when poked, the dough should spring back slowly.

Can I freeze the dough for later use?
Yes, you can freeze the shaped dough before baking. Thaw and allow to rise before baking as directed.

What’s the difference between instant yeast and active dry yeast?
Instant yeast doesn’t need to be dissolved in water first and acts faster than active dry yeast.

How can I make my sourdough tangier?
Use more starter or sourdough discard, and allow your pre-ferment to rest longer before mixing the dough.