Let your bread machine do all the hard work for you and say goodbye to overly complex sourdough recipes forever.
Have you ever had a complete baking fail? Well of course, we all have. But have you ever had a two year long baking fail? I bet you have not. When I first tried baking with sourdough, I failed at it every single week for two years before I finally quit. When I restarted years later, I was determined to succeed and it still took me FOREVER.
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?
I am going to share a great recipe that is going to end that sadness forever. This recipe has no yeast, so it is a true sourdough bread. But it breaks some of the sourdough rules because it is kneaded fully, like a yeast dough, in the bread machine. It’s not baked in there (that would not work at all.) But if you are looking for a truly simple sourdough recipe, you have found it.
When I was developing this recipe, I knew that it couldn’t be a high hydration, super open crumb bread. That requires folding and a million steps. That’s fine, but it’s not what I wanted. I wanted a true, yeast free sourdough that could be made easily enough that it could be our everyday bread. So I had to make this a pretty low-hydration, but I think you’ll be surprised by how nice the texture is. It turns out a great, consistent loaf of bread.
Step by step bread machine sourdough bread:
Day 1: Prepare the dough in the bread machine and shape the loaf
This bread has an autolyse step that is a fancy word for “mix everything in a bowl and let it sit there”. Pour all the ingredients into a mixing bowl, EXCEPT THE SALT, and mix it up.
It may look dryer than you are used to seeing with sourdough bread. That’s okay. Don’t add any more water. You can use your hands to make sure any dry bits get mixed in.
Cover with a towel and just let it rest on the counter. I always measure out the salt and put it in a little container on top of the towel so I don’t forget to add it later.
Come back after the 30 minute rest and the dough will probably seem less dry. Great!
Then we put the dough and the salt in the bread machine bucket. Set in on the dough cycle and press start. You don’t need to fold the dough or anything crazy like that. Just walk away.
Since this is a true sourdough without yeast, it needs a longer rise time than what the bread machine gives it. Let it complete the cycle, turn itself off, then leave it for 2 to 3 more hours. It won’t double in size, but should look noticeably puffier. The cooler the room, the longer the rise.
Now we take out the dough and shape it into a loaf. It will feel sticky, but should not be too difficult to work with. Don’t flour your hands or anything else. Prepare a baking sheet by laying parchment paper on top and sprinkling it with cornmeal,
Roughly shape it into an oval without mashing it down. Just gently shape. I don’t use any type of fancy technique. When it looks like a smooth oval loaf, great.
Place the loaf on the baking sheet and cover it with heaviliy greased plastic wrap.
Put it in the fridge overnight. I have left it in there up to 18 hours without any trouble.
Day 2: Bake the bread
When you bake up in the morning, it’s time to bake your bread machine sourdough. The earlier the better.
Preheat your oven to 450 with one rack in the center and one rack in the lower middle. Place an empty rimmed baking sheet on the lower middle rack. We want to heat it up so it can create steam. The steam is an essential part of getting a good shaped loaf.
While the oven is preheating, take the loaf out of the fridge. It may not look that much bigger than it did yesterday. Don’t worry.
Gently rub it with flour (I use rice flour, but any kind is fine for this). and then slash it. If you want an “ear” on your loaf, do you main slash parallel to the baking sheet.
Once the oven has preheated, pour 1 cup of water onto the hot, empty baking sheet.
Immediately place the baking sheet in as well, close the door quickly, and set the timer for 45 minutes.
See how much oven spring you get with the steam? Amazing.
Let it cool at least 4 hours before slicing.
It is the perfect bread for sandwiches or toast with a chewy crust, great flavor, and beautiful interior with holes that aren’t too big for sandwiches.
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Essential tools and ingredients for this recipe:
- A bread maker! A basic model is fine, you are only using it for kneading and rising. I have this brand and use it almost every day.
- Bread flour. You really need bread flour for this recipe to ensure a chewy crust and good structure in your loaf. Look for one that is at least 12% protein. My favorite is King Arthur bread flour, available at the grocery store. If you are a serious baker, you can buy it in bulk for a much better price.
- Parchment paper. A sheet that will lay flat is much easier than wrestling with a roll every day.
- Your starter MUST be well fed, healthy, and vigorous! I follow a relatively low maintenance starter regimen and keep mine out on the counter.
Here’s the recipe!
If you love this recipe, please give it five stars!
PrintBread Machine Sourdough
A truly simple sourdough recipe that is kneaded in your bread machine. A great everyday bread for the sourdough lover.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 18 hours
- Yield: 1 loaf 1x
- Category: breads
- Method: bread machine, baking
- Cuisine: American
Ingredients
- 3 cups bread flour (15.85 ounces/ 450 grams)
- 1 cup lukewarm water (7.75 ounces/ 220 grams)
- 3/4 cup fed sourdough starter (5.65 ounces/ 165 grams)
- 1/2 tablespoon sugar
- 1 3/4 teaspoon salt
Instructions
1. Mix the bread flour, starter, sugar, and water in a large mixing bowl. It will seem dryer than most sourdoughs, but don’t add more water. Use your hands to make sure everything is incorporated into a ball. Cover the bowl with a damp tea towel and let it rest on the counter. (It helps to measure out the salt into a separate container on place it on top of the towel so you don’t forget to add it later.)
2. Place the dough and salt into the bread machine bucket and select the dough cycle. The machine will beep when the cycle ends, but let it rise another 2-3 hours in the machine, for a total rise time of 3-4 hours. The dough should look noticeably puffier, but may not have quite doubled in size.
3. Prepare a baking sheet by lining with parchment paper and sprinkling with cornmeal. Take the dough out of the bread machine, and gently shape it into a round or oval loaf. The dough will be slightly sticky, but dry not to use any flour when shaping it. Place on the prepared baking sheet and cover with plastic wrap sprayed with cooking spray.
4. Place the covered loaf in the refrigerator to proof overnight. Anywhere from 8-16 hours will be fine.
5. In the morning, preheat the oven to 450 degrees with two racks: one in the center, one in the lower middle. Place an empty rimmed baking sheet on the lower rack while the oven is preheating. Remove the loaf from the fridge and gently rub with flour. Slash the loaf with a lame or sharp serrated knife.
6. When the oven has preheated, pour 1 cup of water onto the empty baking sheet to create steam. Immediately place the loaf inside, close the door, and bake for 45 minutes. Let cool on a wire rack for at least 4 hours before slicing. 7. Store at room temperature, well wrapped, for up to three days,
Notes
I use a 100% hydration sourdough starter (equal parts flour and water), if yours is dryer or wetter, you will need to slightly tweak the amount of water in the dough.
I have done this recipe both by weight and volume and the results were similar.
To make ahead, fully bake the loaf, allow it to cool completely, and freeze, well wrapped, for up to a month.
Keywords: beginner sourdough bread, bread machine sourdough bread, simple sourdough bread
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 all all the crazy folding and buy some neat tools, here is a true artisan bread recipe you might like.
Your sourdough bread didn’t turn out the way you hoped?
Check my Sourdough FAQ page to see what could have gone wrong, or leave me a comment and I will do my best to help you out!
Mara Lockwood says
Can I use a proofing basket (instead of parchment paper on a sheet pan) for the overnight fridge storage in this recipe?
Katie Shaw says
sure, it’s just not necessary as the loaf holds its shape pretty well 🙂
Hannah says
I’m in New Zealand. We use Celsius. I’ve just converted 450 to 220c – for me that seems super hot and I’m scared I’m going to burn it tomorrow when I cook it. Is it supposed to be that hot? Does the steam do something to counteract it?
Also, I forgot to leave my dough in the bread machine for a few more hours and I’ve put it in the fridge already. Should I get it out for a bit and then put it back in the fridge again? Can’t wait to see how it goes?! Thanks for the amazing instructions.
Katie Shaw says
yes it bakes at a high temperature and the steam does knock the temp down at the beginning. if you prefer a. softer crust, you can turn the oven. down. a bit a few minutes into the baking time.
your dough should be fine rising just in the fridge 🙂
Hannah says
I forgot to slash it (I’m terrible at following recipes) so it doesn’t look like much but it TASTES SO GOOD!! Thank you so much for a an easy to follow and comprehensive recipe. LEGEND. Will definitely make it again and try and remember to slash it. Haha.
Husband is eating it saying it tastes like a bought one and he is fussy as hell!!
Thanks again!!
Katie Shaw says
YAY!!!!
Cathy says
Sorry for a newbie question, but what is “fed”starter. Mine has been brewing on my counter for eight days, do I need to do anything to it before baking with it?
Katie Shaw says
it just means that it is active and bubbly and that you have given it a feeding of flour recently. before baking it, it should double in volume about 8 hours after a feeding. 8 days is still pretty young. I would try a recipe. that uses a small amount of yeast while your starter is building strength, like these rolls: https://heartscontentfarmhouse.com/crusty-sourdough-rolls/
Anonymous says
Is there any way we can use AP flour? No bread flour in sight these days… Thanks!
Katie Shaw says
I have never tried it, but I had a friend who did. you’ll need to reduce the amount of water to 3/4 cup plus 1 tablespoon because all purpose flour absorbs less. it won’t be as chewy but it should work.
Nancy says
In step 1 you say to let bread ball rest on counter. How long of a rest?
Katie Shaw says
about 30 minutes. sorry, I need to add that to the instructions
Kate says
Thank you for great instructions and a great use for Fred the Bread (my starter!). This is heaven! Writing it up for inside my cupboard, it’s that good!!
★★★★★
Katie Shaw says
awesome Kate! glad you liked it 🙂
Gill says
In lock down in Spain, no yeast available, so decided to try sourdough.
3 weeks of failure.
Then I saw your post.
Success!
Thank you. Xxx
Such a detailed guide, I would have thought the original mix was too dry and added more water.
The only thing missing in your info for beginners is how to know if the sourdough is ready.i knew about the water float test, because of all failures.
I was giving up but after trying your recipe now a convert.
★★★★★
Katie Shaw says
Gill I’m so happy it worked for you! I will add what you mentioned about the starter. Stay safe and keep baking. 🙂 -Katie
Philippa says
what about whole wheat flour? I have tried it but it seems a bit damp in the middle. (need to cook longer ? need more water?)
Katie Shaw says
longer bake time or longer cool time. sourdough often seems “gummy” if you slice into it too early. whole wheat is going to be a denser loaf in generally which may be why is needs a little more time to bake. try turning down the temp about 25 degrees and giving it 15-20 more minutes so it doesn’t over brown the crust 🙂
philippa says
Thanks for the tips, Katie. I’ll try that. Do you have a page that describes how to maintain starter? I feel like I am using up a lot of flour feeding half a cup a day!
Walter says
This was the most accessible recipe for a home made sourdough loaf. Most other YouTube videos and recipes were too daunting.
I use a rye starter (100% hydration) and don’t any yeast. The taste and texture was incredible despite teetering on a burned crust
Tomorrow I’m trying a shorter baking time and a slightly higher hydration. Fingers crossed!
Big thanks for your clear instructions
★★★★★
Katie Shaw says
that’s great walter :). I’m curious to see how the higher hydration goes!
Kelly Buteaud says
Where do I get the sourdough starter recipe? Want to use my bread machine too!
Katie Shaw says
I am working on a post about one right now! but here is a good one to get you started. all purpose flour is fine! https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
Andrea Roth says
Does this recipe require that the active fed starter pass ‘the float test’?
Katie Shaw says
Hi Andrea, yes. it needs to be a well developed and bubbly starter. (however, sometimes a starter will be very active and STILL fail the float test. a better test is whether the starter doubles in volume after 8 hours or so.) hope this helps 🙂
Philip Platts says
Followed the instructions to the letter and made a delicious loaf. I used wholemeal flour & thought it might turn out heavy. It is heavier than I imagine it would be with white flour but it’s still a nice texture with great taste and I think healthier with wholemeal.
Thank you!
★★★★★
Katie Shaw says
that’s so great! and nice to know about the whole wheal flour, as I’m running low on bread flour!
Garrick says
This was my second attempt at sourdough and it turned out incredibly well. My wife said it was the best she’s ever had. I’m biased but it was crazy tasty. My first was a disaster. I’m making it again to see if I just got lucky. My problem was the dough was too wet to work with easily. It turns out that my starter is wetter than most so this time I added a little less water and it handled better. I’ll keep you posted on this one.
★★★★★
Katie Shaw says
that’s great!! let me know how it goes 🙂
Victoria Nuflo says
Love your easy and clear instructions! I’m on my second try because I failed to read “fed” starter right at the beginning of your recipe …. my bad :). Surprisingly, it still turned out delicious with no complaints on the home front! Just about ready to put my second try into the oven …. sure it’s going to be great. Thank you for sharing 💗
★★★★★
Katie Shaw says
Victoria it’s so great to know that it worked with unfed starter! Glad you liked the recipe 🙂
Pip says
How long do you rest before adding salt and putting on the dough cycle?
Katie Shaw says
20-45 minutes 🙂
Terri says
This turned out great!
★★★★★
Katie Shaw says
hooray! 🙂
Anonymous says
Perfect loaf! It was gone in a flash. So moist and delicious. Thank you!
★★★★★
Katie Shaw says
so happy to hear it!
Sonia Johannesson says
I’ve been trying on and off for 4 years to get a sourdough starter going. Came across your site and now I’ve just finished my first ever sourdough loaf. At 64 years old, better late than never. My husband rated it the best bread that he has ever had in all of his 68 years, so a huge thank you for this recipe. I am now hooked on keeping my starter alive, we’ve called him Bonefish Folley after a great Bahamian fisherman who has a fun song written about him. We dance to it every Friday at our Fish Fry here on Eleuthera and it always brings a smile to my face. Just like my little starter.Google the song and it will make you smile too. Thank you once again, island living is now even better.
★★★★★
Katie Shaw says
Thank you Sonia! Love the song and your sourdough starters name. Mine is Bert :). Glad you enjoyed the recipe
Anonymous says
Great bread recipe.. success on the first try with my 11y/o daughter helping!!! We love sourdough bread and will try your recipe for rolls next. Thank you!!!
★★★★★
Katie Shaw says
Oh I’m so happy to hear it! Bet you didn’t even miss all the folding of the dough 😉!