Bread Machine Sourdough Recipe (A Foolproof Method for Busy Bakers)
Many people get excited about making sourdough bread at home after seeing those perfect loaves online, with crunchy crusts and fancy cuts. But then, when they try it, they end up with a flat and odd-looking loaf far from what they hoped for. Sound familiar?
If you’ve been wanting to bake sourdough bread but are put off by the complicated steps, this bread machine sourdough recipe is what you need. It’s super easy – throw all the ingredients into a bread machine and let it handle the heavy lifting. You won’t have to knead the dough by hand or spend hours watching over it.
Believe me, after you try this, you won’t want to go back to buying bread from the store. With just a bit of patience and minimal effort, you’ll end up with a loaf that feels like it’s from a fancy bakery. It’s definitely one of those sourdough bread recipes you should add to your baking list.
Bread Machine Sourdough (Foolproof, No Yeast!)
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/ 450 grams)
- 1 cup lukewarm water (7.75 ounces/ 220 grams)
- ¾ cup fed sourdough starter (5.65 ounces/ 165 grams)
- ½ tablespoon sugar
- 1 ¾ teaspoon salt
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. When the cycle ends, leave the dough in the machine to continue rising for 2-3 more hours.
- First rise. Let the dough rise in the bread machine for 3-4 hours, including during the dough cycle. 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
This simple sourdough bread recipe 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.
The slow rise in the fridge does wonders for developing that tangy sourdough flavor I love, making it 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. I resist the urge to add extra water and trust the process, and it turns out perfectly every time.
If you love experimenting with homemade bread, you might also enjoy making this Italian Braided Bread.
I’m sure you’ll enjoy it as much as I do.
Key Ingredients and Tools
Having the right equipment and ingredients matters when making bread with a bread machine using sourdough. Here’s what you should focus on:
- Sourdough starter: This gives your bread its taste and helps it rise. You can look for it at specialty food stores and farmers’ markets or order it online. 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. Just use 1 teaspoon of instant yeast. Your bread will taste less tangy, and it’ll rise faster.
- Bread flour: This has more protein than regular flour, making your bread chewier and stronger. You can find it in most stores, but if unavailable, regular flour is okay, too, though your bread might not be as chewy because bread flour is higher in protein.
- Bread machine: 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. You’ll love this Sourdough White Sandwich Bread if you’re after a softer, more traditional loaf for sandwiches or toast. It has all the sourdough flavor but with a pillowy, tender texture that’s perfect for everyday use.
- Lame or sharp knife: Cutting the dough helps control how it expands when baking. If you don’t have a lame (a bread-making knife), any sharp knife or razor blade will do.
- Cornmeal: Putting cornmeal on the baking sheet before baking adds texture and prevents sticking. Flour can also work, but cornmeal gives a nice crunch.
- Digital kitchen scale: For sourdough, getting the right amount of flour and water is crucial; weighing them is more accurate than measuring by volume. This can lead to better bread.
Having these things ready can help you bake better bread more easily. It’s all about being prepared!
Troubleshooting and Help
Absolutely! 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. The bread might not be quite as soft, but it’ll still turn out delicious.
No worries! You can knead the dough by hand or use a stand mixer with a dough hook. Just knead for about 10 minutes until the dough is smooth and elastic, then let it rise in a bowl covered with a towel.
It’s normal for sourdough to feel a bit dry at first. Resist the urge to add more water. 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.
Yes, you can substitute some or all of the bread flour with whole wheat flour, but remember that whole wheat flour absorbs more water, so you may need to add a bit more liquid. It will also make the bread a little denser, adding a great nutty flavor.
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 from King Arthur Baking to get it back on track.
Yes! You can easily mix in dried herbs like rosemary and thyme or seeds like sunflower or flax. Add them during the kneading stage in the bread machine or when shaping the dough. It’s a great way to add extra flavor or texture to the loaf.
I hope this recipe convinces you that making sourdough at home is easy and fulfilling. With a few basic ingredients and letting your bread machine do the heavy lifting, you can enjoy fresh, homemade bread any day. It’s a great recipe for beginners and experienced bakers, offering a simple way to make bread without the usual fuss. Plus, there’s a unique joy in baking your own bread and savoring the tasty outcome. Give it a try, and I bet it’ll quickly become one of your preferred bread recipes!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.