Want homemade sourdough bread without waiting until the next day? This easy same-day sourdough bread<\/strong> is made with a healthy sourdough starter and can be mixed, proofed, shaped, and baked all in one day.<\/p>\n Instead of using a Dutch oven, this sourdough bread is baked in a 9\u00d75-inch loaf pan<\/strong>, with a second loaf pan placed over it during the first part of baking to create steam. You also don\u2019t need to preheat your oven for an hour, making this a simple and practical way to bake sourdough at home.<\/p>\n The dough goes through a few simple stretch-and-folds, then rises directly in the loaf pan for about 2\u00bd hours<\/strong> before baking. The result is a soft, flavorful loaf with a beautiful golden crust and a sliceable crumb\u2014perfect for breakfast, toast, or sandwiches.<\/p>\n If you\u2019ve been intimidated by sourdough because it seems to require overnight fermentation and special equipment, this same-day sourdough bread recipe<\/strong> is a great place to start.<\/p>\n Sourdough starter<\/strong> \u2013 Use a healthy starter. It can be used directly from the refrigerator; it doesn\u2019t need to be freshly fed the day before.\u00a0<\/p>\n Bread flour<\/strong> \u2013 Gives the bread structure and helps create a chewy, well-developed crumb. You can use 500 g bread flour or replace 80 g with rye flour.<\/p>\n Water<\/strong> \u2013 Hydrates the flour and creates the dough. Depending on your flour and starter, the dough may feel slightly different from one batch to another.<\/p>\n Olive oil<\/strong> \u2013 Adds flavor and makes the crumb softer and more tender.<\/p>\n Salt<\/strong> \u2013 Enhances the flavor and helps regulate fermentation.<\/p>\n 1. Mix the dough 2. Add the salt 3. Stretch and fold 4. Shape and proof in the loaf pan 5. Score the dough 6. Create steam with a second loaf pan 7. Bake and score again 8. Finish baking 9. Cool before slicing You can make this loaf entirely with bread flour for a lighter, milder sourdough bread. For more flavor, replace 80 g of the bread flour with rye flour<\/strong>. The rye version has a slightly darker crumb and a deeper, more earthy flavor while still maintaining a soft, sliceable texture.<\/p>\n The dough should look noticeably puffy and risen in the loaf pan. Since fermentation depends on the strength of your starter and the temperature of your kitchen, use the dough\u2019s appearance as your main guide rather than relying only on the suggested proofing time.<\/p>\n Once completely cool, store the bread at room temperature in a bread bag or loosely wrapped in a clean kitchen towel. For longer storage, slice the loaf and freeze it in an airtight freezer bag. You can toast the slices directly from frozen.<\/p>\n If you enjoy baking sourdough, try these other homemade sourdough bread recipes:<\/p>\n For more bread ideas check our full collection of Bread Recipes<\/a><\/strong>.<\/p>\nWhy You\u2019ll Love This Same-Day Sourdough Bread<\/h3>\n
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Ingredients<\/h3>\n
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<\/figure>\nHow to Make Sourdough Bread in a Loaf Pan<\/h3>\n
<\/strong>Combine the sourdough starter, bread flour, water, and olive oil. Mix until a shaggy dough forms. Let it rest for 30 minutes.<\/p>\n
<\/strong>Add the salt and mix until well incorporated.<\/p>\n
<\/strong>Let the dough rest for 50 minutes, then perform a set of stretch and folds. Repeat once more after another 50 minutes. Let the dough rest for another 50 minutes.<\/p>\n
<\/strong>Shape the dough into a loaf and place it in a greased 9\u00d75-inch loaf pan. Cover and let it rise for about 2\u00bd hours, or until noticeably puffy.<\/p>\n
<\/strong>Once risen, make a deep score along the top of the loaf.<\/p>\n
<\/strong>Place another loaf pan upside down over the dough. This traps steam around the bread and helps it rise during baking.<\/p>\n
<\/strong>Bake at 470\u00b0F (240\u00b0C) for 25 minutes. After the first 5 minutes, carefully remove the covering pan and score the loaf again, then replace the pan and continue baking.<\/p>\n
<\/strong>Remove the covering pan, reduce the temperature to 425\u00b0F (220\u00b0C), and bake for another 10\u201315 minutes, until deeply golden brown.<\/p>\n
<\/strong>Remove the bread from the pan and let it cool completely on a wire rack before slicing.<\/p>\n![\"Easy](\"https:\/\/www.homecookingadventure.com\/wp-content\/uploads\/2026\/09\/easy-sourdough-loaf-pan-vertical1.webp\"\/)
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<\/figure>\nTips for Making Same-Day Sourdough Bread<\/h3>\n
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Bread Flour or Rye Flour?<\/h3>\n
How do I know when my sourdough is ready to bake?<\/h3>\n
How to Store Sourdough Bread<\/h3>\n
More Sourdough Recipes<\/h3>\n
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<\/div>\n<\/p><\/div>\nEasy Same-Day Sourdough Bread in a Loaf Pan<\/h2>\n