Easy Bread Machine Sourdough (Truly Foolproof)
Most people love the idea of baking with sourdough because they see pictures of beautiful artisan loaves with deep crust, slashes, and all the rest. And then the reality of their bread is a flat, weird situation that is not quite what they expected. Anyone else?
It’s time to end that sadness forever. Because once you master this bread machine sourdough recipe, you’ll have a foolproof loaf you’ll be proud of every time.

Over time, this has become my go-to for daily baking. It’s incredibly easy, especially since my bread machine handles most of the kneading. With just a few basic ingredients and letting the dough rise overnight in the fridge, I always end up with a crispy loaf on the outside and soft and chewy inside.
It’s perfect for sandwiches, toast, or even just a buttered slice. At first, the dough might seem a bit dry, but I’ve learned that’s completely normal. Resist the urge to add extra water and trust the process, and it turns out perfectly every time.
Ingredients and Tools You’ll Need
We’re using the bread machine to do the kneading, but you can also do it in a stand mixer. Make sure your starter is bubbly and active.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.
Equipment
- Bread machine (with a dough cycle setting) (It does the kneading for you. If you don’t have one, kneading by hand or using a mixer works, but a bread machine simplifies the process.)
- Large mixing bowl
- Measuring cups and spoons
- Damp tea towel or kitchen towel
- Baking Sheet
- Parchment paper
- Rimmed baking sheet
Ingredients
- 3 cups bread flour (15.85 ounces) (regular or wheat flour will work too, but bread flour will make your bread chewier and stronger)
- 1 cup lukewarm water (7.75 ounces)
- ¾ cup fed sourdough starter (5.65 ounces) (You can also easily make your own at home with flour and water—it takes about 5-7 days to get a strong starter going.)
- ½ tablespoon sugar
- 1 ¾ teaspoon salt
How to Make Bread Machine Sourdough
Step One: Autolyze
Combine the bread flour, sourdough starter, sugar, and water in a large mixing bowl. The dough will feel drier than typical sourdough—this is normal. Do not add more water. Use your hands to make sure all ingredients are incorporated into a cohesive ball. Cover the bowl with a damp tea towel and let the dough rest on the counter for 30 minutes. Tip: Pre-measure the salt and place it in a small container on the towel to remind yourself to add it later.

Step Two: Knead
After the autolyze, transfer the dough and salt into the bread machine bucket. Then, select the “dough” cycle and press start. You don’t need to fold the dough or anything crazy like that. Just walk away.

Step Three: First Rise
When the cycle ends, leave the dough in the machine to continue rising for 2-3 more hours. The dough should be noticeably puffier and soft to the touch, though it may not have doubled in size. This longer rise helps develop the flavor and texture of the bread.

Step Four: Shape The Loaf
Prepare a baking sheet by lining it with parchment paper and sprinkling cornmeal over the surface. Carefully remove the dough from the bread machine and gently shape it into a round or oval loaf. The dough will be slightly sticky, but avoid using flour for shaping. Place the dough on the prepared baking sheet.

Step Five: Second Rise (Overnight Proof)
Spray a piece of plastic wrap with cooking spray and loosely cover the shaped dough. Place the covered loaf in the refrigerator to proof overnight for 8 to 16 hours.
Step Six: Prep For Baking
In the morning, preheat the oven to 450°F (230°C). Position two racks: one in the center of the oven and the other in the lower middle. Then, place an empty-rimmed baking sheet on the lower rack while the oven is preheating. Next, remove the loaf from the fridge. Dust it lightly with flour and use a lame or a sharp serrated knife to slash the top of the dough, allowing the loaf to expand during baking.

Step Seven: Bake With Steam
When the oven is fully preheated, carefully pour 1 cup of water into the baking sheet on the lower rack to create steam. Immediately place the loaf on the center rack and close the oven door. Bake the loaf for 45 minutes until it reaches a deep golden-brown color. Remove from the oven and allow the bread to cool on a wire rack for at least 4 hours.

Step Eight: Slice And Serve
Once the bread has fully cooled (after at least 4 hours), use a sharp, serrated knife to slice the loaf into even pieces. Enjoy fresh or toasted with your favorite toppings!

Storage Instructions
Once the bread has completely cooled, wrap it in a clean kitchen towel or place it in a paper bag. This will help keep the crust crispy while preventing the bread from drying. Avoid using plastic, as it can cause the crust to become soft. Stored this way, the bread will stay fresh for about 3 days at room temperature.
You can also freeze it. First, let the loaf cool completely. Then, slice the bread into pieces, so it’s easier to use later. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. Remove as much air as possible before sealing the bag. The bread can be stored in the freezer for up to 1 month.
Thaw the slices at room temperature or pop them straight into the toaster. You can also reheat them in the oven for a few minutes to freshen up the crust.
What to Serve with Bread Machine Sourdough Bread
This bread is great for everything from toast at breakfast to a side at dinner.
- Spread on some homemade butter or strawberry jam.
- It’s great for grilled cheese sandwiches since it doesn’t have big holes.
- Serve as a side for dinner, like with a creamy chicken noodle soup.
Questions and Troubleshooting
Check my Sourdough FAQ page to see what could have gone wrong.
The autolyze step helps improve the dough’s texture, but if you’re short on time, you can throw everything in the bread machine and still get a great loaf.
No! It’s normal for this particular recipe. Once it rests and rises, the dough will soften and be easier to work with.
Great question! The dough should look noticeably puffier, but doesn’t need to double in size. If you press it gently with a finger and it springs back slowly, it’s ready.
Yes, you can! If you’re in a rush, let the dough rise at room temperature for another 2-3 hours. The slow, overnight rise helps develop the sourdough flavor, so try it when you can.
There are a couple of reasons this could happen. If your starter wasn’t bubbly and active when you used it, that could slow the rise. Also, sourdough can be slightly slow to rise, especially in cooler kitchens. If this happens, just give it more time to puff up! If you’re having trouble with your sourdough starter and wondering if it’s still alive, don’t worry! Check out this helpful guide on how to tell if you’ve killed your sourdough starter.
Yes! Some readers have baked this in the machine. But you can’t just run a cycle from start to finish. You’ll need to remove the dough to rest in the fridge overnight, then pop it back in to bake in the morning.
You sure can. The steam and baking sheet is really a workaround for those of us who don’t have one. 😊

More Sourdough Recipes For Beginners
- My sourdough roll recipe uses the same steam technique and adds a pinch of instant yeast for a fluffy roll with a crisp crust.
- Sourdough baguettes are hand kneaded but also a similar process.
- And if you want to do all the crazy folding and buy some neat tools, here is a true artisan bread recipe you might like.
Printable Recipe
Bread Machine Sourdough

Equipment
- Bread machine (with a dough cycle setting)
- Large mixing bowl
- Measuring cups and spoons
- Damp tea towel or kitchen towel
- Baking Sheet
- Rimmed baking sheet
Ingredients
- 3 cups bread flour (15.85 ounces)
- 1 cup lukewarm water (7.75 ounces)
- ¾ cup fed sourdough starter (5.65 ounces)
- ½ tablespoon sugar
- 1 ¾ teaspoon salt
Want To Save This For Later?
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Autolyze. Combine the bread flour, sourdough starter, sugar, and water in a large mixing bowl. The dough will feel drier than typical sourdough—this is normal. Do not add more water. Use your hands to make sure all ingredients are incorporated into a cohesive ball. Cover the bowl with a damp tea towel and let the dough rest on the counter for 30 minutes.Tip: Pre-measure the salt and place it in a small container on the towel to remind yourself to add it later.
- Knead. After the autolyze, transfer the dough and salt into the bread machine bucket. Then, select the “dough” cycle and press start. You don’t need to fold the dough or anything crazy like that. Just walk away.
- First rise. When the cycle ends, leave the dough in the machine to continue rising for 2-3 more hours. The dough should be noticeably puffier and soft to the touch, though it may not have doubled in size. This longer rise helps develop the flavor and texture of the bread.
- Shape the loaf. Prepare a baking sheet by lining it with parchment paper and sprinkling cornmeal over the surface. Carefully remove the dough from the bread machine and gently shape it into a round or oval loaf. The dough will be slightly sticky, but avoid using flour for shaping. Place the dough on the prepared baking sheet.
- Second Rise (overnight proof). Spray a piece of plastic wrap with cooking spray and loosely cover the shaped dough. Place the covered loaf in the refrigerator to proof overnight for 8 to 16 hours.
- Prep for baking. In the morning, preheat the oven to 450°F (230°C). Position two racks: one in the center of the oven and the other in the lower middle. Then, place an empty-rimmed baking sheet on the lower rack while the oven is preheating. Next, remove the loaf from the fridge. Dust it lightly with flour and use a lame or a sharp serrated knife to slash the top of the dough, allowing the loaf to expand during baking.
- Bake with steam. When the oven is fully preheated, carefully pour 1 cup of water into the baking sheet on the lower rack to create steam. Immediately place the loaf on the center rack and close the oven door. Bake the loaf for 45 minutes until it reaches a deep golden-brown color. Remove from the oven and allow the bread to cool on a wire rack for at least 4 hours.
- Slice and serve. Once the bread has fully cooled (after at least 4 hours), use a sharp, serrated knife to slice the loaf into even pieces. Enjoy fresh or toasted with your favorite toppings!
Video
Notes
Nutrition
By Katie Shaw

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Hey there. I am currently making your recipe now, and the dough/kneading process just finished on the machine. So, I now let it rise 2-3 hours. Then after that’s done, continue to then let it sit for another 3-4? Then shape? Just double checking. Thanks!
you got it ciarra!
This has become my go to sourdough recipe! I even added bacon, cheddar, and jalapeño to a loaf and it was perfect! Quick question: have you ever tried to do a double batch with this method as opposed to two single batches?
Hi Katie. I haven’t tried your recipe yet, but looking forward to it, as I just got a bread machine and just got my Mom one for Christmas. I was wanting to now buy her (and me) a sourdough starter “keeper” jar for the fridge and hoping to buy one from an affiliate link on your site, so you would get a little financial benefit, but couldn’t find one. I hope you’ll add links to any products you use. Would love to support your content that way! 🙂
Hey Kristin, thank you so much for your kind comment and for wanting to support my site—it means a lot! A sourdough starter jar is a great idea for you and your mom. I’ll try to add links for things like that soon! For now, a simple mason jar works really well. I hope you both enjoy the recipe, let me know how it turns out!
I’ve made this several time and my crust is very hard…What am I doing wrong?
Nothing, deb :). this recipe is a bit harder crust than some but you can try turning down your own temp about 25 degrees or putting the whole thing in a covered dutch oven.
This is now my go to sourdough recipe. It always produces a beautiful and delicious loaf. Thank you! Have you ever tried adding things like cheese or fruit to this loaf? When would be the best time to incorporate them?
hey Karen, I would incorporate them right before the machine is done kneading. 🙂
Ive been using this recipe for about 3 years now, it’s perfect for our family. I prefer to bake mine in the ditch oven. Can I use all purpose flour if needed? Thanks!
hey candice! this makes me so happy to hear! yes, you can use all purpose BUT it won’t be as crusty/ chewy and you’ll need to reduce the water by about 20%. 🙂