Description
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.
Ingredients
For the Dough
Using high-quality ingredients makes all the difference in baking. This dough comes together with just four core components:
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500g bread flour (about 3¾ cups) – Provides strength and structure
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100g active sourdough starter (20% of flour weight) – Acts as a natural leavening agent
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350g warm water (about 1½ cups) – Helps hydrate the dough and activate fermentation
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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:
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1 egg white (used for brushing and helping toppings stick)
Everything Seed Mix (Savory & Crunchy):
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1 tablespoon sesame seeds
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1 tablespoon poppy seeds
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1 teaspoon dried minced onion (optional)
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1 teaspoon dried garlic flakes (optional)
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½ teaspoon coarse salt
This topping adds depth and crunch, reminiscent of an everything bagel — a classic American favorite.
Instructions
Instructions
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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. -
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. -
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. -
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. -
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. -
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. -
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.
Notes
This same-day sourdough boule is a great option for those who want fresh, crusty bread without waiting overnight. The key to success lies in using a mature, active starter and maintaining a warm proofing environment. The everything seed topping adds extra flavor and texture, making this loaf ideal for sandwiches, soups, or as a standalone treat.
- Prep Time: 4 hours
- Additional Rest/Proof Time:: 2 hours
- Cook Time: 45 minutes
- Category: Bread, Sourdough
- Method: Baking
- Cuisine: American, Artisan
Nutrition
- Serving Size: 1 slice
- Calories: ~140
- Sugar: 0g
- Sodium: ~200mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg