Baking a sourdough loaf is a two-day affair, because there are so many stages in the prepping and proofing. I set out to find if it was possible to a.) make a loaf in one day, and b.) be 100% satisfied with the result. And, I’m here to tell you that there is! This is a method for baking a sourdough loaf with no overnight rise, and if you get started early enough, (8:00 AM) you’ll have a warm loaf to bring to the dinner table.

I found the recipe on “The Regular Chef’s” YouTube channel, linked below. His method make two loaves, I’ve cut that in half, and wrote out those ingredients below, with a sample schedule so you can plan accordingly. Have fun!

11:00 PM | Activate your STARTER (takes about 8 hours)

8:00 | Mix LEVAIN then rest 2 hours

• 25g mature sourdough starter
• 15g white flour
• 10g whole wheat (or 25g white)
• 25g Room Temperature Water

10:00 | Mix REMAINING DOUGH then rest 30 minutes

• 300g Unbleached Bread Flour
• 35g Whole Wheat Flour
• 70g levin
• 255g water

10:30 | Mix in SALT + WATER then rest 30 minutes

• 7g Salt
• 15g water

11:00 | Three STREACH & FOLDS and rest 30 minutes after each one
12:30 | Two COIL FOLDS and rest 30 minutes after each one

1:30 | Shape into a batard or a boule and place in battenon. Rest 90 minutes

3:00 | Place in fridge for final 90 minutes rest, and turn oven to 500 degrees

4:30 | Score + Bake!

9:00	Bake @ 475	20 minutes
9:20	Remove lid	10 minutes
10:30	Bake @ 425	10-15 min
10:45	Cool in oven with door open	20 min