Easy Bread Machine Sourdough (Truly Foolproof)

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.

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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.

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