How to Make Same Day Sourdough Bread in a Loaf Pan: A Quick Guide

 The sun shone through the kitchen window, filling it with the smell of fresh bread.It brought back memories of my grandmother’s warm and inviting kitchen. The warm, crusty loaf with its golden crust and hint of butter was a special tradition for us.

Today, I’m excited to share a simple way to make that delicious sourdough bread at home. You can complete it all within a single day. Whether you’re an experienced baker or just starting, this guide will help you make a soft, flavorful loaf in your loaf pan.

No more waiting days for that sourdough taste. With a few smart tricks, you’ll be enjoying a homemade sourdough sandwich soon.

In the pages ahead, you’ll learn the secrets to making same day sourdough bread. You’ll find out the best ingredients and how to proof and bake it perfectly. So, let’s start and enjoy the joy of homemade sourdough, one delicious slice at a time.

Achieving Same Day Sourdough Bread

Making a fresh loaf of same day sourdough bread is easy with a few tricks. Start by feeding your sourdough starter early in the morning. Use warm water for both the starter and dough. Let the dough rise in a warm spot at home.

These steps speed up the fermentation. This way, you can enjoy homemade sourdough bread in just 12 hours.

Why This Recipe Works

Sourdough bread is made with wild yeast and naturally occurring lactic acid bacteria. This creates a distinct flavor and texture. The lactic acid comes from the sourdough starter breaking down starches and sugars.

The longer fermentation time also breaks down gluten slowly. This helps make the bread more digestible.

Baker’s yeast makes bread rise faster, but sourdough stays fresh longer. Its acidity stops mold from growing. This recipe combines sourdough’s benefits with a quicker process. So, you can have a fresh loaf on the same day.

Ingredients You’ll Need

To make this same day sourdough bread, you’ll need:

• Bread flour
• Whole wheat flour
• Water
• Active sourdough starter
• Salt

The recipe guides you on feeding the sourdough starter and mixing the dough. You can also change the recipe to use all bread flour instead of whole wheat flour. This lets you customize the bread to your liking.

“Sourdough fermentation usually takes more time than conventional yeast, allowing for a slower breakdown of gluten, which promotes easier digestion.”

Substitutions and Additions

Explore the world of substitutions and additions to enhance your sourdough bread. The recipe combines bread flour and whole wheat flour. But, you can try different flours to create unique tastes.

For a classic white sourdough, use only bread flour. This makes the bread lighter and airier, yet keeps the sourdough flavor. You can also add up to 50 grams of whole grain flours like rye or spelt. This adds depth and complexity to your bread.

Understanding how different flours behave is key to sourdough baking. Adjust your hydration levels as needed. Try these sourdough bread variations to find your favorite loaf!

“The beauty of sourdough is its versatility. Don’t be afraid to play with different flours and see what delicious creations you can come up with.”

Ingredient Amounts

Making same-day sourdough bread at home needs the right ingredient amounts. This ensures the perfect texture and flavor. Let’s explore the key components and their quantities.

Sourdough Starter Feeding

To get an active sourdough starter, you’ll need to feed it. Here’s what you’ll need:

• Leftover sourdough starter: 25 grams
• Bread flour: 50 grams
• Water: 50 grams

This feeding makes the starter lively and ready for the dough.

Main Dough

The main dough for your bread includes these ingredients:

• Bread flour: 400 grams
• Whole wheat flour: 50 grams
• Water: 300 grams
• Active sourdough starter: 100 grams
• Salt: 10 grams

This mix of flours, water, and starter makes a balanced and tasty dough. It results in a delicious same-day sourdough loaf.

“The perfect sourdough bread starts with the right ingredient amounts, carefully measured to ensure consistent results.”

Step-by-Step Instructions

Making perfect same-day sourdough bread starts with feeding and activating your starter. Here’s how to make this tasty loaf:

Feeding the Starter

Start by feeding your starter in the morning. Mix 25 grams of leftover starter with 50 grams of warm water and 50 grams of bread flour. Stir until combined, then let it rise in a warm spot for 4-5 hours until it doubles.

Mixing the Dough

When your starter is active, mix the dough ingredients. In a large bowl, combine warm water, ripe starter, salt, whole wheat flour, and bread flour. Stir until flour is gone, then cover and let rise for 5-6 hours in a warm place.

Bulk Fermentation (The First Rise)

During the first two hours, do three sets of stretch and folds with 30-minute rests in between. This builds the dough’s strength. After the third stretch, let it rise for 5-6 hours until it’s puffy.

Preshaping

After rising, take the dough out and shape it into a round ball. This 30-minute rest makes shaping easier.

Final Shape

After resting, dust a banneton basket with flour and flip the dough onto the counter. Fold it into a tight cylinder and put it in the banneton for the final proof.

Final Proof (The Second Rise)

The dough will proof for 2 hours in the banneton, covered and warm. This second rise enhances the bread’s structure and flavor.

Scoring and Baking

Thirty minutes before proofing ends, preheat your oven to 500°F with a Dutch oven inside. Score the dough’s top with a razor or lame, then bake in the Dutch oven for 20 minutes with the lid on. Remove the lid and bake for 15 more minutes until the crust is golden.

Baking Sourdough Bread in a Loaf Pan

You can bake sourdough bread in a loaf pan too. This method helps keep the dough from spreading out. It’s great for dough that’s soft or has a lot of whole grain flour.

When baking sourdough bread in a loaf pan, you can allow the dough to rise directly in it. Or, chill it in the fridge overnight before baking. To trap steam, place another loaf pan on top of the dough.

Loaves baked in a pan produce even slices, making them ideal for sandwiches. You don’t need special tools like bannetons or Dutch ovens. Just one container for proofing, scoring, and baking.

Using a loaf pan for baking sourdough bread has many benefits:

• Structure for the dough, preventing spreading and flattening
• Uniform slices, ideal for sandwiches
• Simplified proofing, scoring, and baking process
• No need for specialized equipment like Dutch ovens or bannetons

By baking sourdough bread in a loaf pan, you get delicious homemade bread. It’s easier and more convenient to make in your kitchen.

Same Day Sourdough Bread

Craving homemade sourdough bread but short on time? This recipe is your solution. Enjoy a freshly baked loaf in just 12 hours.

An active sourdough starter, warm water, and smart rise times make it possible. This quick recipe is great for busy nights or when you need bread fast.

Watch your dough turn into a beautiful loaf in one day. Impress your loved ones with the amazing smell of same day sourdough and fast sourdough bread.

Accelerated Sourdough Bread Baking

The secret to this recipe is a few simple techniques:

1. Use a ripe sourdough starter for leavening.
2. Add warm water to speed up fermentation.
3. Monitor bulk fermentation and final proof for the best rise and texture.

Follow these steps for sourdough’s rich flavor and chewy crumb, without the long wait. Impress everyone with your baking skills and the enticing smell of same day sourdough and fast sourdough bread.

Enjoy homemade sourdough bread even on your busiest days. Try this same day sourdough recipe and enjoy it quickly!

Sandwich Bread Made with Sourdough Starter

Making the perfect sourdough loaf doesn’t mean you’re limited. This recipe can also make a soft, sliceable sourdough sandwich bread. It’s great for lunch or any time you want sourdough flavor.

The dough is mixed in a stand mixer, rises, and then bakes in a loaf pan. This makes a tender, flavorful bread ready to slice and serve. It’s perfect for grilled cheese, BLTs, or toast with your favorite toppings.

Ingredients for Sourdough Sandwich Bread

• 240g warm water (around 80°F)
• 110g active sourdough starter
• 20g olive oil
• 20g raw honey
• 415g unbleached all-purpose flour
• 10g kosher salt

Baking Instructions

1. Proof the dough for 14 hours at room temperature.
2. Bake the sourdough sandwich bread in a 9×4″ loaf pan at 375°F for 45-50 minutes until the crust is golden brown.
3. Let the bread cool fully before slicing and serving.

This sourdough bread for sandwiches has a soft crumb and sourdough flavor. It’s a delicious addition to any meal. It’s perfect for lunchboxes or casual gatherings.

“This sourdough sandwich bread has transformed my lunchtime routine. The flavor and texture are unbeatable, and it holds up perfectly to all my favorite fillings.”

Conclusion

This guide has given you all the info and techniques to bake delicious same day sourdough bread in a loaf pan. It’s perfect for when you’re short on time or want to try something new. You’ll get a soft, tasty loaf that still has the sourdough’s unique flavor and texture.

Just follow the detailed steps and ingredient list in this guide. You’ll make a sourdough bread conclusion that’s as good as the ones from your local bakery. The secret is the active sourdough starter, which gives the bread its special taste and feel. With a little practice, you’ll become a pro at baking same day sourdough bread and wow your loved ones.

Whether you’re a sourdough expert or just starting out, this guide has everything you need. So, grab your apron, gather your ingredients, and get baking. Enjoy the amazing smell and taste of fresh sourdough bread, all in your own kitchen.