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.
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
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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
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.
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.
- 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.
- 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.
Having these things ready can help you bake better bread more easily. It’s all about being prepared!
Troubleshooting and Help
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.
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.
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.
You can 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.
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.