How to Make the Fastest Sourdough Bread Recipe

In a world where time is of the essence, making freshly baked sourdough bread often feels out of reach. This recipe will help you make the fastest sourdough bread recipe ever!

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However, with the right techniques and a bit of know-how, you can enjoy the delightful aroma and taste of sourdough bread without the lengthy wait times.

Here you will have step-by-step instructions that even beginner bakers can follow on how to make the fastest sourdough bread recipe that will fit seamlessly into your busy schedule.

In the realm of bread-making, sourdough holds a special place. Its unique tang, crusty exterior, and soft crumb evoke nostalgia and comfort like no other. 

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However, the traditional sourdough process often demands patience and time, which doesn’t always align with our fast-paced lifestyles.

Not to worry!

In this comprehensive guide, this simple and easy sourdough bread recipe is the best sourdough bread recipe without compromising on taste or quality.

Understanding Sourdough Bread

• Simple sourdough bread is a testament to the marriage between flour, warm water, and wild yeast. 
• Unlike instant yeast, which provides a quick rise, traditional sourdough bread relies on natural fermentation. 
• This fermentation process not only imparts distinct flavor but also enhances digestibility and nutritional value.
• Unlike bread made with commercial yeast, sourdough relies on wild yeast and lactic acid bacteria for fermentation.
• Quick sourdough recipes like this one can take only one day to make or even just a couple of hours.

Why this day Sourdough bread recipe?

• This sourdough bread stands out for its distinct flavor, airy texture, and health benefits. 
• This bread results in a unique taste profile and improved digestibility.
• No need to bake the next day or the next morning if you don’t want to.

Ingredients for Speedy Sourdough Bread

To create the fastest sourdough bread, you’ll need:

1. 1000 grams of Flour– I use organic all-purpose flour, but you can use whichever type of flour you like baking with. Any white bread flour, or high-quality bread flour like bread flour, a blend of flour, or whole wheat flour will do.
2. 700 grams of Warm Water– Filtered or tap water that is warmer than room temperature works best to make this quick perfect loaf.
3. 200 grams of Active Sourdough Starter– Ensure your sourdough starter is active and lively. 
4. 20 grams of Salt– Enhances flavor and regulates fermentation. I always use pink Himalayan sea salt in all my sourdough baking recipes, it works great for me! 

Supplies 

1. Large bowl: Sourdough bread dough does expand greatly during the fermentation process so having a large enough bowl is needed when making any type of sourdough loaf. I use a stainless steel mixing bowl so I do not have to worry about any harmful chemical leaching into my dough.
2. Kitchen tea towel, bowl wrap, or plastic wrap: Any tea towel or bowl wrap that can be placed around your bowl prevents your dough from drying out. 
3. Piece of parchment paper: Parchment paper is used in the final stages of baking as it is used to place your dough on before you place it in your Dutch oven
4. Dutch Oven: A Dutch oven is the easiest thing to use to bake your bread. You can bake sourdough bread without one but you will need to mimic the moisture-sealed chamber to help the dough rise. 
5. Danish Wisk – A danish wisk is an ideal tool that is optional but I highly recommend using it because it is made of professional-grade stainless steel that cuts through dough preventing over-mixing or getting stuck when mixing making baking easy. 
6. Translucent Quart Food storage container– An optional supply, but I love using this when baking because I see a numeral way of how my dough is rising and seeing the results firsthand. 

Fast Sourdough Bread Recipe Video

Instructions: Fastest Sourdough Bread Recipe

This recipe makes two sourdough loaves. 

Step 1: Activate Your Sourdough Starter

• Before you begin, make sure you have an active starter. Or make sure your sourdough starter is well-fed and active. 
• If it has been dormant, revive it by feeding it flour and water with the measurements you usually do and allowing it to ferment until bubbly and doubled in size.
• You will have a mature starter after a week if it is a new starter, or if you have an older sourdough starter all you have to do is remove your sourdough discard and feed.
• To make this bread fast, I feed my homemade sourdough starter the night before so I have an active starter ready in the morning.

Step 2: Mix Your Dough

In a large mixing bowl, combine 100 grams of flour, 700 grams of water, 200 grams amount of starter, and 20 grams of salt. 

Mix until the ingredients come together to form a shaggy dough. Wet your hands before working with the dough.

For a quick turnaround time mix your dough as soon as you can in the morning.

I would not start mixing my dough if it is past 11 am, but my ideal time is 8-9:00 9:00 a.m.

Step 3: Autolyse

This autolyze period helps develop gluten and improves the dough’s structure. 

Allow the dough to rest for 20-30 minutes and cover to prevent drying out.

Step 4: Knead or Stretch and Fold

After the autolyze, start stretching and folding the dough into itself right in the mixing bowl. 

Alternatively, you can perform a series of stretches and folds in the bowl every 30 minutes for the first 2 hours of fermentation.

After the dough starts taking structure, take a piece of dough, and spread it until you can see some light through it.

Step 5: Bulk Fermentation

Cover the dough with a damp towel or dry it and let it ferment in a warm spot in your kitchen for about 2-4 hours, or until it doubles in size. 

The key to making this sourdough bread quickly is to place the dough in a warm location even a slightly warmed oven (turned off) to expedite fermentation will do the trick.

After I perform stretches and folds, I place the dough in my translucent quart food storage container and see how it rises throughout the day.

If you are using a translucent quart food storage container be sure to use olive oil to lightly coat the inside of your container. 

The great satisfaction I get from seeing how it grows from the 1-2 qt mark to the 3-4 qt mark confirms its growth and timeline. 

Step 6: Shape Your Loaf

Once the dough has doubled in size, gently lift the dough out of your bowl or container and cut the dough in half evenly. 

At this time I do not use flour on my surface unless the dough is still sticky I would sprinkle flour on my surface.

When shaping each dough piece first spread the dough flat out using a bench scraper is an ideal tool for this step. Cut the dough in 2.

Then fold in the sides in on both sides.

Roll the dough into a log form.

Start at one end of the log form and roll the dough into itself shaping it to a ball.

While shaping, pull the ball-shaped dough towards you creating surface tension in the dough.

Shape both dough pieces into a round shape then cover with a tee towel and let them rest for 10-20 minutes.

After the first shape and rest, repeat shaping and resting one more time. 

You can do this step one more time if you need to. You would need to do an extra shaping if your dough is not keeping its shape. 

Using a lightly floured work surface can also help if your dough is not keeping its shape. 

Step 7: Final Proof

Place the shaped dough onto a parchment-lined baking sheet or into a well-floured banneton basket.

Cover the shaped dough with a generous amount of flour and then a kitchen towel so it proofs for 1-2 hours.

You can press your finger into the dough and if it doesn’t springs back completey it is proofed.

If you want to bake it until later in the day you can place it in the fridge and bake it the same way when you are ready. 

Step 8: Preheat and Bake

Preheat your oven to 500°F (932°C) with a Dutch oven or baking stone inside.

Once preheated, carefully transfer the proofed dough onto parchment paper.

Score the dough with a sharp knife or razor blade to allow for expansion during baking. Place scored dough into the hot Dutch oven or onto the baking stone.

Bake the bread covered for 20-25 minutes, then uncover and bake for an additional 20-25 minutes or until the crust is golden brown and crisp.

Step 9: Cool and Enjoy

• Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. 
• Enjoy your freshly baked sourdough bread with butter, jam, or your favorite toppings.

Tips for Success

1. Maintain a consistent environment for fermentation by controlling temperature and humidity.
2. Use high-quality ingredients for optimal flavor and texture.
3. Experiment with different flour combinations and hydration levels to find your perfect recipe.
4. Practice patience and mindfulness throughout the baking process.

Storage Tips

1. Placing bread in a bread bag helps your bread breathe and prevents mold.

2. Do not place your sourdough in the fridge since it will spoil quickly.

3. using a bread box also keeps your bread fresh

4. A cool and dry area is an ideal environment when storing bread

5. Wrap in plastic wrap or paper bag to help storage life. 

Ideal Baking timeline from start to finish 

If you want to make this amazing sourdough loaf in record time use this timeline to help you.

Night Before ( 7-9 pm)– Feed established sourdough starter

8 am– Begin mixing dough

930-10 am – Autlouse step

10 am -12 pm- Knead or Stretch and Fold Step

12 pm -2 pm– Bulk Fermentation Step

2 pm- 3:00 pm – Shape your loaf step

This step can take only 30 minutes, but just in case you need extra time, let’s just say it will take an hour.

3 pm-5 pm– Final Proof Step

5 pm-5:50 Preheat and Bake

​Preheat your oven before 5 pm hits

By 6 pm you will be able to enjoy homemade sourdough bread!

If you start this whole process by 7 am, you can have your bread baked by 5 pm!

It’s up to you when it comes to the timeline, but overall it is still faster than most sourdough bakign processes. 

FAQ: Fastest Sourdough Bread Recipe

What makes sourdough bread different from regular bread? 

Sourdough bread is distinctively different from regular bread because it relies on natural fermentation using wild yeast and lactobacilli bacteria present in a sourdough starter.

This fermentation process gives sourdough its characteristic tangy flavor, improved digestibility, and unique texture.

How long does it take to make the fastest sourdough bread? 

The fastest sourdough bread recipe typically takes around 6-10 hours from start to finish, depending on factors such as room temperature, fermentation activity, and proofing time.

While it requires less time compared to traditional sourdough recipes, it still delivers exceptional flavor and texture.

Can I use whole wheat flour in the fastest sourdough bread recipe? 

Yes, you can incorporate whole wheat flour into the fastest sourdough bread recipe.

Whole wheat flour adds depth of flavor and nutritional value to the bread.

However, keep in mind that whole wheat flour may absorb more water than white flour, so you may need to adjust the hydration accordingly.

Do I need to feed my sourdough starter before making the fastest sourdough bread? 

It’s essential to ensure that your sourdough starter is active and lively before using it in the fastest sourdough bread recipe.

If your starter has been dormant, revive it by feeding flour and water and allowing it to ferment until bubbly and doubled in size.

Can I speed up the fermentation process for the fastest sourdough bread? 

Yes, you can accelerate the fermentation process for the fastest sourdough bread by maintaining a warm and humid environment.

Placing the dough in a slightly warmed oven (turned off) or using a proofing box can expedite fermentation without compromising the quality of the bread.

How do I know when the dough is ready for baking? 

The dough is ready for baking when it has doubled in size during bulk fermentation and passes the finger poke test during the final proof.

When gently pressed with a finger, the dough should spring back slowly, indicating that it has fermented sufficiently and is ready to be baked.

Can I store the fastest sourdough bread after baking? 

Yes, you can store the fastest sourdough bread after baking.

Allow the bread to cool completely on a wire rack before storing it in an airtight container or bread bag at room temperature.

Sourdough bread typically stays fresh for 2-3 days but can also be sliced and frozen for longer-term storage.

How can I customize the fastest sourdough bread recipe to suit my preferences? 

The fastest sourdough bread recipe is highly customizable to suit your taste preferences.

You can experiment with different flour combinations, hydration levels, and add-ins such as seeds, nuts, or herbs to create unique flavor profiles.

Feel free to adapt the recipe to fit your dietary preferences and culinary creativity.

The fastest sourdough bread recipe offers a convenient and flavorful alternative to traditional sourdough baking methods. 

By following these frequently asked questions and tips, you can confidently embark on your sourdough baking journey and enjoy delicious homemade bread in a fraction of the time. 

Conclusion

With the fastest sourdough bread recipe at your fingertips, you can enjoy the satisfaction of homemade bread without the long wait times. 

Embrace the art of sourdough baking, experiment with flavors and techniques, and savor the simple joy of breaking bread with loved ones. 

With a bit of practice and dedication, you’ll become a master of speedy sourdough in no time. 

Other amazing baking recipes to try out!

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The Best Easy & Homemade Dairy-Free Bread Recipe

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