Same Day Bread

A flavorful sourdough loaf with wheat, whole wheat and spelt: from mixing to slicing in about 9 hours, with no overnight wait.

This is the sourdough loaf for the days you want fresh bread tonight. You mix an autolyse dough in the morning from wheat, whole wheat and spelt flour together with an active starter, and let it rest for 30 minutes. Then you knead it on two speeds, add the salt, and let the dough rise for 5 hours at room temperature. After shaping, it proofs for another 2 hours in a basket, then goes into a hot oven with plenty of steam for a golden crust. No commercial yeast, only sourdough. Makes 1 loaf.

What you get (PDF, instant download):

- The complete ingredient table with exact weights: autolyse dough, salt and an optional splash of extra water

- The full step-by-step method: mixing, the 30-minute rest, kneading, adding the salt, the 5-hour rise, shaping and the 2-hour proof

- The baking guide: 250 °C → 210 °C, steam from a hot dish, when to release it, and the total baking time of 50–55 minutes

- A safety note for working with steam in a hot oven

Print-friendly A4 PDF in the Yo(ur)-Crust design — English + German edition included. Requires an active sourdough starter, a proofing basket and an ovenproof dish for the steam.