Everything Sourdough Recipes for the starter you have

Everything Sourdough One-page recipe

One Day Sourdough Loaf

A same-day sourdough loaf with a six-hour bulk rise, an accelerated freezer proof, and a covered loaf-pan bake.

Total time
About 9 hr 45 min
Yield
1 loaf
Starter
Active starter
Heat
450°F / 232°C
  • 1 cup active sourdough starter
  • 1 cup spring water
  • 3 cups bread flour
  • 3/4 Tbsp salt

MixStart

  1. Whisk 1 cup starter with 1 cup spring water until well combined.
  2. Add 3 cups bread flour and 3/4 Tbsp salt. Mix really well until you get a shaggy, moist but workable dough — add a little more water if it's dry.
  3. Leave uncovered on the counter for 20 minutes.

Stretch & Fold

  1. After the 20-minute rest, do one stretch & fold.
  2. Pull the dough up from one side and fold it over the top. Work around the bowl.
  3. This builds a little tension in the dough.

Bulk Ferment

  1. Cover and leave on the counter for about 6 hours.
  2. Ready when it has roughly doubled in size.

Shape

  1. Lightly dust the counter and the top of the dough with flour.
  2. Shape the dough — nothing fancy.
  3. Place seam-side up in a floured banneton.

Accelerated Cold ProofSame Day

  1. Cover the banneton and place it in the freezer for 2 1/2 hours.

Bake

  1. Take the dough out, score it, and place it in a loaf pan.
  2. Invert a second loaf pan on top as a lid.
  3. Bake at 450°F for 25 minutes covered.
  4. Remove the top loaf pan and bake 25 minutes more.
  5. Cool completely on a wire rack before slicing.

Baker's Notes

Doneness: Deeply browned; cool completely before slicing
Storage: Keep the fully cooled loaf cut-side down for the first day, then airtight; freeze slices for longer storage.
Reheat: Refresh the loaf at 350°F / 177°C for 8-12 minutes or toast individual slices.
Everything Sourdough · everysourdough.com Everyday Bread · 1 loaf
A deeply browned same-day sourdough loaf in a loaf pan, sliced to show its open crumb.

Everyday Bread - Active starter

One Day Sourdough Loaf

A same-day sourdough loaf with a six-hour bulk rise, an accelerated freezer proof, and a covered loaf-pan bake.

By Everything SourdoughUpdated

Total time
About 9 hr 45 min
Hands-on
About 25 min
Yield
1 loaf
Starter
Active starter
Difficulty
Intermediate
Heat
450°F / 232°C
Pan or vessel
Banneton + 2 loaf pans

Gather first

Ingredients

Ingredients

  • 1 cup active sourdough starter
  • 1 cup spring water
  • 3 cups bread flour
  • 3/4 Tbsp salt

Method

Step by step

Part 1

Mix

Start
  1. Whisk 1 cup starter with 1 cup spring water until well combined.
  2. Add 3 cups bread flour and 3/4 Tbsp salt. Mix really well until you get a shaggy, moist but workable dough — add a little more water if it's dry.
  3. Leave uncovered on the counter for 20 minutes.

Part 2

Stretch & Fold

  1. After the 20-minute rest, do one stretch & fold.
  2. Pull the dough up from one side and fold it over the top. Work around the bowl.
  3. This builds a little tension in the dough.

Part 3

Bulk Ferment

  1. Cover and leave on the counter for about 6 hours.
  2. Ready when it has roughly doubled in size.

Part 4

Shape

  1. Lightly dust the counter and the top of the dough with flour.
  2. Shape the dough — nothing fancy.
  3. Place seam-side up in a floured banneton.

Part 5

Accelerated Cold Proof

Same Day
  1. Cover the banneton and place it in the freezer for 2 1/2 hours.

Part 6

Bake

  1. Take the dough out, score it, and place it in a loaf pan.
  2. Invert a second loaf pan on top as a lid.
  3. Bake at 450°F for 25 minutes covered.
  4. Remove the top loaf pan and bake 25 minutes more.
  5. Cool completely on a wire rack before slicing.

Part 7

Baker's Notes

For next time

My Kitchen Notes

Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.

Private to this device.

Finish well

After baking

Doneness, storage, and reheating notes for this recipe.

Doneness

Deeply browned; cool completely before slicing

Storage

Keep the fully cooled loaf cut-side down for the first day, then airtight; freeze slices for longer storage.

Reheat or serve

Refresh the loaf at 350°F / 177°C for 8-12 minutes or toast individual slices.

Keep Baking

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