Quick 24 Hour Sourdough bread recipe- Link to my guide in description
Quick 24 Hour Sourdough bread recipe- Link to my guide in description is a easy American recipe that serves 24. 2000 calories per serving. Recipe by Becca Loveless on YouTube.
Prep: 2 hrs 48 min | Cook: 45 min | Total: 3 hrs 53 min
Cost: $7.10 total, $0.30 per serving
Ingredients
- 200 g Sourdough Starter (active starter, fed 4‑6 hours before use)
- 1000 g Bread Flour (high‑protein bread flour for strong gluten development)
- 750 g Water (room temperature)
- 26 g Salt (fine sea salt)
Instructions
Combine starter and water
In a large mixing bowl, add the 200 g starter and 750 g water. Stir with a spoon or hand until the starter is fully dissolved.
Time: PT5M
Add flour
Sprinkle the 1 000 g bread flour over the liquid mixture. Mix with a spoon or hand until no dry flour remains and a shaggy dough forms.
Time: PT5M
Incorporate salt
Evenly sprinkle the 26 g salt over the dough and mix until fully incorporated.
Time: PT3M
Initial mixing
Fold the dough a few times until it comes together into a cohesive mass (about 2‑3 minutes).
Time: PT5M
Stretch and fold series
Every 30 minutes for the next 2 hours, perform a set of 3‑5 stretch‑and‑folds directly in the bowl. To stretch‑and‑fold, pull a portion of dough up and fold it over the rest.
Time: PT15M
Bulk fermentation
Let the dough rest at room temperature for about 2 hours after the final fold, until it has risen roughly 30 % in volume.
Time: PT2H
Divide and shape
Turn the dough onto a lightly floured surface. Divide into two equal pieces (≈800 g each). Shape one piece into a tight loaf for the pan and the other into a round boule for the bowl.
Time: PT10M
Cold retard (overnight proof)
Place the loaf in a greased loaf pan and the boule in a lightly floured bowl. Cover each tightly with plastic wrap and refrigerate overnight (≈12 hours).
Time: PT12H
Preheat oven
In the morning, place the Dutch oven (with lid) in the oven and preheat to 500 °F (260 °C).
Time: PT30M
Temperature: 500°F
Score loaves
Remove the loaves from the fridge, uncover, lightly dust with flour, and score the tops with a lame or sharp knife.
Time: PT5M
First bake (lid on)
Carefully place the loaves into the preheated Dutch oven, cover with the lid, and bake for 25 minutes.
Time: PT25M
Temperature: 500°F
Finish baking (lid off)
Remove the lid and continue baking for an additional 20 minutes, or until the crust is deep golden‑brown and crisp.
Time: PT20M
Temperature: 500°F
Cool
Transfer the baked loaves to a wire rack and let cool at least 1 hour before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 2000
- Protein
- 55 g
- Carbohydrates
- 412 g
- Fat
- 2 g
- Fiber
- 15 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Sourdough Starter: commercial sourdough starter, discard from previous sourdough
- Instead of Bread Flour: all‑purpose flour (will produce a slightly denser loaf)
- Instead of Salt: kosher salt (adjust amount to 1.5× weight)
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Bench Scraper
- Plastic Wrap
- Bread Loaf Pan
- Round Bowl
- Dutch Oven with Lid
- Lame or Sharp Knife
- Oven
Critical Steps — Do Not Skip
- Mix starter, water, flour, and salt into a cohesive dough.
- Perform stretch‑and‑folds during bulk fermentation.
- Shape the dough tightly to create surface tension.
- Score the loaves just before baking.
- Bake with lid then finish uncovered for crust development.
Chef Tips from the Video
- Weigh all ingredients for consistency; a kitchen scale is essential.
- Use a bench scraper to transfer the dough into the Dutch oven without tearing it.
- If you don’t have a Dutch oven, place a heavy baking sheet on the oven floor and cover the loaves with an inverted metal bowl.
Troubleshooting
Dough is too sticky and hard to handle.
Add a tablespoon of flour at a time during the stretch‑and‑folds, but avoid over‑flouring which will make the crumb dense.
Bread has a gummy crumb after cooling.
Ensure the loaf is baked for the full uncovered time and allow it to cool completely before slicing.
Crust is pale and not crunchy.
Make sure the Dutch oven is fully preheated and bake with the lid on for the full 25 minutes, then finish uncovered for at least 20 minutes.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 5 days.
Freezer: Slice, wrap each slice in freezer bag; freeze for up to 3 months.
Room temperature: Best consumed within 2 days; store in a bread box to retain crust.
Make-Ahead Tips
- The overnight cold retard can be extended up to 24 hours for deeper flavor.
- You can shape and freeze the loaves raw; bake from frozen by adding 10‑15 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in American home baking?
Sourdough has been a staple of American frontier cooking since the Gold Rush era, when miners relied on wild yeast to leaven bread in remote camps. Today it represents a return to traditional, low‑tech fermentation and is celebrated by home bakers for its flavor and health benefits.
What are the traditional regional variations of sourdough bread in the United States?
In the San Francisco Bay Area, sourdough is known for its tangy flavor due to local wild yeasts. In the Midwest, bakers often use a milder starter and add whole‑grain flours, while the Pacific Northwest favors higher hydration loaves with a chewy crust.
How is sourdough bread traditionally served in American cuisine?
It is commonly sliced and toasted for breakfast, used for hearty sandwiches, or served alongside soups and stews. In many households, a fresh sourdough loaf is the centerpiece of a casual dinner spread.
What occasions or celebrations is sourdough bread traditionally associated with in American culture?
Sourdough is often baked for holidays like Thanksgiving and Christmas as a rustic alternative to store‑bought rolls. It’s also a popular project for weekend baking clubs and community gatherings.
What authentic traditional ingredients are required for sourdough bread versus acceptable substitutes?
The authentic recipe uses only flour, water, salt, and a natural sourdough starter. Substitutes can include a commercial starter or discard, and all‑purpose flour can replace bread flour, though the crumb will be slightly denser.
What other American dishes pair well with sourdough bread?
Sourdough pairs beautifully with chili, gumbo, roasted chicken, and creamy soups like clam chowder. Its robust crust also holds up well to thick spreads such as avocado toast or smoked salmon.
What are the most common mistakes to avoid when making sourdough bread at home?
Common errors include under‑hydrating the dough, skipping stretch‑and‑folds, over‑proofing in the fridge, and not preheating the Dutch oven fully. Each of these can lead to a dense crumb or a pale crust.
Why does this sourdough recipe use a 75 % hydration level instead of a higher hydration?
A 75 % hydration balances ease of handling with an open crumb. Higher hydration (80‑85 %) creates a more open texture but can be much stickier and harder for beginners to shape.
Can I make the sourdough loaves ahead of time and how should I store them?
Yes. After shaping, you can refrigerate the loaves overnight (cold retard) and bake them the next morning. Once baked, let them cool completely, then wrap tightly and store at room temperature for up to two days or freeze for longer storage.
What does the YouTube channel Becca Loveless specialize in?
The YouTube channel Becca Loveless focuses on approachable home‑cooking tutorials, especially baking fundamentals, comfort food recipes, and step‑by‑step guides for beginners.
How does the YouTube channel Becca Loveless's approach to sourdough baking differ from other baking channels?
Becca Loveless emphasizes simplicity, using minimal equipment and clear visual cues, while many other channels dive deep into advanced techniques. Her videos break down each step—mixing, stretch‑and‑fold, and cold retard—so even first‑time bakers feel confident.
Last updated: September 3, 2026
