8 Hour Sourdough Bread

The Easiest 8-Hour Sourdough Bread (YES, Really!)

What if I told you that you could make AMAZING sourdough bread in just one day? No more waiting 24+ hours for a loaf. No more “well, I guess I’ll bake this tomorrow” moments. This 8-hour sourdough bread recipe is proof (pun totally intended😉) that you don’t need days to make delicious, crusty sourdough bread.

 

If you’ve ever looked at traditional sourdough recipes and thought, “That’s way too long—I need bread TODAY,” this one’s for you. It’s simple, quick, and totally beginner-friendly, and the best part? It still gives you that chewy inside, crisp crust, and perfect sourdough tang we all love.🌾

What Makes This Recipe So Great?

✔ Faster Than Traditional Sourdough – Only 8 hours start to finish (yes, really!).

✔ Still Fermented, Still Delicious – Even with a shorter time, you get great flavor & texture.

✔ No Crazy Equipment Needed – Just a mixing bowl, basic digital kitchen scale, Dutch oven, and your hands.

✔ Perfect for Busy Bakers – Because waiting 24-48 hours is overrated.

 

Ingredients You’ll Need:

• 250g active sourdough starter (make sure it’s fed, bubbly, and at it’s peak or just starting to fall again!)

• 725g warm filtered water (not too hot, not too cold—think baby bath water warm. Or if you have a thermometer, it’s around 95 degrees)

• 1000g unbleached flour (bread flour is ideal, but all-purpose works well too!)

• 25g salt (Don’t skip this—it plays an important role in fermentation)

So, let’s get to it! Because honestly, we don’t have time to waste—we have bread to bake!

 

 Step-by-Step Guide to the Easiest Sourdough Ever (if you want to follow my video recipe…CLICK HERE)

 

Step 1: Mix It Up

1. Grab a big mixing bowl (bigger than you think you need—sourdough likes to grow).

2. Add 250g of active sourdough starter and 725g of warm filtered water. Mix until the starter mostly dissolved.

3. Dump in 1000g of flour and 25g of salt. Mix with your hands until everything is incorporated. Really work your dough and make sure that it’s all the same consistency with no dry pockets of flour.

• Yes, it’s sticky. Yes, it’s messy. Embrace it.

4. Scrape down the sides of your bowl with a plastic bench scraper to keep all the dough together. Cover and let it rest for 1 hour. Your dough is chilling, and so should you.😉

Step 2: Stretch & Fold (AKA Dough Yoga)

5. After that hour, it’s time for stretch and folds.

6. Grab one side of the dough, stretch it up, then fold it over. Rotate the bowl and repeat three times or until you go all the way around the bowl.

7. Do this every 30 minutes for a total of four rounds. This strengthens the gluten strands and builds that beautiful sourdough structure!

Step 3: Bulk Fermentation (Let It Rise!)

8. Cover the dough and let it bulk ferment for 2 hours (or until it grows about 75% in size). 

• If it’s chilly in your kitchen, it may take longer. Be patient—it’s worth it. Just make sure not to move onto shaping until your dough has fully risen. 

Step 4: Shaping the Dough (Make It Pretty)

9. Lightly flour your counter and split the dough in half.

10. Shape each half into a rectangle, then fold in the sides like a burrito. Roll it into a ball.

11. Let it rest for 20 minutes, then do the same shaping again.

12. Place the dough seam-side up into a floured banneton (or a bowl with a towel).

Step 5: Cold Proofing (The Flavor Booster Step!)

13. Cover with a towel or plastic wrap and pop it in the fridge for at least 2 hours (up to 48 hours).

• Pro tip: The longer it proofs, the more complex the flavor! If you have the patience, let it sit overnight.

Step 6: Baking (AKA The Best Part!)

14. Preheat your oven to 500°F (260°C) with a Dutch oven inside.

15. Flip the dough onto parchment paper, and score the top with a sharp knife or bread lame.

16. Carefully transfer the dough into the hot Dutch oven (parchment paper and all).

17. Bake covered for 35 minutes at 500°F (260°C).

18. Remove the lid and bake uncovered for another 10 minutes at 425°F (220°C). 

19. Take it out and let it cool for at least an hour before cutting into it (yes, I know it’s hard to wait😅).

 

Look at You, Making Beautiful Bread!😍

 

At this point, your kitchen smells AMAZING, and you’ve got yourself a beautiful golden loaf sitting on your counter. All in just 8 hours. Who said sourdough had to take forever?

 

Slice into that crusty goodness, slather it with butter, dip it in olive oil, or just enjoy it plain because homemade sourdough is a masterpiece all on its own.

Tips for Even Better Bread

✨ Every flour absorbs water differently. If your dough feels too wet or overly sticky, reduce water by 30g per loaf next time and that will help a ton!

✨ Want extra tang? Cold proof for 24-48 hours instead of 2.

✨ No Dutch oven? Bake on a hot baking stone with a tray of water for steam. Watch this video on open baking HERE!

✨ Let it cool completely before slicing—I promise it’s worth the wait!

Final Thoughts (AKA Let’s Talk Sourdough!)🌾

I get it—making sourdough can feel intimidating. But this 8-hour recipe is a total game-changer. You don’t need days to make great bread—you just need a little patience, some stretch-and-fold action, and a hot oven.

So if you’ve been putting off sourdough because of the long wait times, this is your sign to just go for it. Tag me in your bakes, send me your questions, and let’s keep making delicious, homemade sourdough together!

📌 Follow me on Instagram for more sourdough tips & fun!

📌 Find more recipes at sourdoughmom.com!

Now go bake some bread! You got this.🫶🏼