Same-Day Sourdough Boule with Everything Seeds

The Joy of Same-Day Sourdough

Many people assume that sourdough bread requires days of preparation, long rises, and endless patience. But that’s not always true. With the right technique, you can create a beautiful artisan loaf — crusty on the outside and soft on the inside — in a single day. This same-day sourdough boule is the perfect introduction to faster sourdough baking. The magic lies in using a strong, active starter and managing the timing just right. Once you’ve tried this method, you’ll be surprised how simple and rewarding it can be.

Whether you’re baking to impress guests, preparing a cozy family dinner, or just treating yourself to the comfort of warm, homemade bread, this recipe is a fantastic choice. It’s also a great confidence booster for anyone just starting their sourdough journey.

Ingredients

this RECIPE

For the Dough

Using high-quality ingredients makes all the difference in baking. This dough comes together with just four core components:

• 500g bread flour (about 3¾ cups) – Provides strength and structure
• 100g active sourdough starter (20% of flour weight) – Acts as a natural leavening agent
• 350g warm water (about 1½ cups) – Helps hydrate the dough and activate fermentation
• 10g fine sea salt (about 2 teaspoons) – Balances flavor and strengthens the dough

For the Topping

A golden crust isn’t just about the bake — the topping enhances flavor and texture:

• 1 egg white (used for brushing and helping toppings stick)

Everything Seed Mix (Savory & Crunchy):

• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 1 teaspoon dried minced onion (optional)
• 1 teaspoon dried garlic flakes (optional)
• ½ teaspoon coarse salt

This topping adds depth and crunch, reminiscent of an everything bagel — a classic American favorite.

Instructions

1. Mix the Dough
   Start by combining the bread flour and warm water in a large mixing bowl. Stir until a shaggy dough forms and all the flour is moistened. Cover the bowl and let it rest for 30 minutes. This rest period, known as “autolyse,” allows the flour to absorb the water and begin developing gluten. After the rest, add your sourdough starter and salt. Use your hands or a dough whisk to mix until the dough is cohesive and smooth. It will be slightly sticky — that’s okay.
2. Stretch and Fold
   Over the next 2 hours, perform 3 to 4 sets of stretch and folds every 30 minutes. To do this, wet your hands, gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. This technique strengthens the dough naturally without kneading.
3. Bulk Fermentation
   Let the dough rest in a warm environment, covered, for another 2 to 3 hours. During this time, the dough should expand by about 50%. It won’t double like a yeasted dough, but it should look puffier and have a smoother surface. If your kitchen is cool, consider placing the bowl inside a turned-off oven with a mug of hot water for gentle warmth.
4. Shape the Boule
   After bulk fermentation, turn the dough out onto a lightly floured surface. Carefully fold the edges inward to create a tight ball. Flip it seam-side down and use your hands to gently tighten the surface by rotating it against the counter. This helps it maintain shape during baking.
5. Final Proofing
   Place the shaped dough into a proofing basket or bowl lined with a clean towel dusted with flour. Cover it and allow it to rise for about 1 to 1.5 hours. The dough should look airy and hold its shape when lightly pressed. If over-proofed, it may deflate or feel overly soft.
6. Prepare the Topping
   While the dough is proofing, whisk the egg white until frothy. In a separate small bowl, mix all the seed topping ingredients together. When the dough is ready to bake, gently brush the top with the egg white and sprinkle the seed mix evenly. Be generous — this adds both visual appeal and flavor.
7. Score and Bake
   Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, turn the dough out onto a piece of parchment paper, score the top with a sharp blade or bread lame, and transfer it into the Dutch oven. Bake with the lid on for 25 minutes to trap steam, then remove the lid and bake another 15–20 minutes until the crust is a deep, golden brown.

Understanding Starter Strength

A strong, active sourdough starter is the foundation of good bread. To test yours, feed it with equal parts flour and water by weight (1:1:1) and see if it doubles in volume within 4 hours. If it does, it’s ready. If not, feed it for a few days in a warm spot. The health of your starter determines how well your dough will rise and how flavorful your loaf will be.

Feeding your starter regularly and keeping it in a warm environment can make a big difference. If stored in the fridge, give it two or three feedings at room temperature before baking for best results.

Creating the Perfect Proofing Environment

Fermentation thrives in warmth. A common struggle for home bakers is dealing with cold kitchens. Here’s a simple solution: boil a couple of cups of water, place them in a microwave, and sit your dough bowl inside (without turning it on). The steam creates a warm, cozy environment that helps the dough ferment faster. This tip alone can improve your results drastically — especially in the cooler months.

Flavor Benefits of Same-Day Baking

While long-fermented sourdough develops deeper sourness, same-day baking offers a milder flavor that many people actually prefer. It’s light, slightly tangy, and great for sandwiches, toast, or even as a dinner side. The everything seed topping introduces bold, savory flavors that complement the soft interior beautifully. It’s a great way to impress guests without waiting days for results.

Storage Tips

Once baked, place your bread on a wire rack and allow it to cool completely. Cutting too soon can result in a gummy texture. To store, wrap the loaf in a clean towel or keep it in a paper bag at room temperature. Avoid plastic, which softens the crust. For longer storage, slice the bread and freeze it in a freezer-safe bag. You can toast slices straight from the freezer — perfect for busy mornings.

Serving Suggestions

This sourdough boule fits into almost any meal. Serve it as a side with soup, stew, or chili. Toast it with butter or avocado for breakfast. Use it to build a sandwich with turkey, cheese, and fresh greens. It’s also fantastic dipped in olive oil and balsamic vinegar. For brunch, pair it with jam or nut butter and a hot cup of tea or coffee.

Equipment Needed

You don’t need a professional bakery setup — just a few basics:

• Large mixing bowl for mixing and resting
• Kitchen scale for accurate measurements
• Measuring spoons and cups
• Dough scraper or spatula to handle the sticky dough
• Proofing basket or bowl with a towel for final rise
• Parchment paper for easy transfer
• Sharp knife or bread lame for scoring
• Dutch oven or heavy oven-safe pot with lid
• Clean towel or cover for resting periods

These tools make the process easier and help create better results with less effort.

Troubleshooting Common Issues

Sticky Dough? Don’t panic. Sticky dough is normal. Use slightly damp hands or flour your surface lightly when shaping. Avoid adding too much extra flour.

Flat Loaf? Your dough may have over-proofed or the starter wasn’t strong enough. Try reducing proof time or giving your starter more feedings.

Dense Interior? This could mean under-proofing. Let the dough rise longer next time or keep it warmer during fermentation.

Burnt Bottom? Place a baking sheet under the Dutch oven or add a layer of parchment to reduce direct heat.

Nutrition Information (Estimated)

Serving Size: 1 slice (12 slices per loaf)
Calories: ~140
Total Fat: 1.5g
Saturated Fat: 0.3g
Unsaturated Fat: 1.2g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Sugar: 0g
Sodium: 200mg
Cholesterol: 0mg

FAQ

Can I use all-purpose flour?
Yes, but your loaf may be softer with less chew. Bread flour gives a better structure.

What if my starter isn’t active enough?
Feed it consistently for a few days at room temperature. You’ll notice better bubbles and rise with time.

Can I skip the seed topping?
Definitely. It’s delicious but optional. You can also try oats, herbs, or just leave it plain.

Can I bake it on a tray instead of a Dutch oven?
Yes, but the crust might not be as crisp. Add a tray of hot water in the oven to mimic steam.

Conclusion

Baking a beautiful sourdough loaf doesn’t have to take days. With the right starter, a few smart tips, and a warm kitchen, you can enjoy this everything-topped boule the same day you mix your dough. It’s a satisfying, confidence-building bake — perfect for family meals or sharing with friends. Try this recipe once, and it just might become a staple in your kitchen.

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