Sourdough bread is a leavened bread fermented using natural yeast and bacteria in the flour. It does not use commercial yeast but a starter made with flour and water. Once you have the sourdough starter, making sourdough bread is really easy.
A no yeast sourdough bread dough can be easily made using the starter in a bread machine. The dough is then shaped into a ball and allowed to rise for few hours before baking it into a crusty sourdough bread in a Dutch oven.
- Sourdough bread ingredients
- How to make bread using sourdough starter in bread machine?
- What temperature should I bake sourdough bread?
- Should I preheat Dutch oven for sourdough bread?
- How to bake sourdough bread in a Dutch oven?
- How soon can I cut bread after baking?
- How to store sourdough bread?
- 📖 Recipe
- 💬 Comments
Sourdough bread ingredients
Sourdough bread is a 4 ingredient bread with no commercial yeast. It uses a sourdough starter, water, bread flour and salt. If you do not have sour dough starter you can make it easily at home. Although it takes 7 days to make a sourdough starter, it lasts for years if well maintained.
This sourdough recipe makes a 57% hydration bread. Higher level hydration (water to flour percentage) makes the crumb more open and has bigger holes. A lower hydration level will have smaller and closer crumbs. A low hydration sourdough bread dough is much easier to handle and is not very sticky. It can be easily made in the bread machine.
I feed my starter in a 1:1 ratio of flour and water. I have had great success in using the ratio of 1:1.5:3 for sourdough starter, water, and bread flour for making a sourdough bread dough in the bread machine.
If you don't have a sourdough starter, you can easily make it at home. Here is a great post on how to make sourdough starter with lots of tips on maintaining it.
How to make bread using sourdough starter in bread machine?
Sourdough bread dough can be easily made in the bread machine. All that you need to do is place the wet and dry ingredients (sourdough starter, water, bread flour and salt) in the order recommended by the bread machine manufacturer. Some machines need wet ingredients to be placed first and some need dry.
I have used the Hamilton Beach bread machine, however, all bread machines have a dough setting, some newer ones also have an artisan dough setting. You can use either of the settings to make the sourdough bread dough and the process will vary a little bit for both.
If you are using the dough cycle, let the machine completely run through the cycle. At the end, the dough would be formed and well kneaded but would need more time to rise as sourdough bread dough rises slowly as it has no yeast added.
Let the dough rise for another two hours (preferably using the rise setting) by leaving it in the bread machine.
Another option is to use the artisan dough cycle. After placing the ingredients in the bread maker pan, start the artisan dough cycle. This runs much longer and has longer rise time.
Just before the final rise, the bread maker will knead the dough slightly. At this point remove the dough on a lightly floured surface and shape it into a dough ball.
Place the dough ball in a Dutch oven lined with parchment paper. I have used a 4 qt Dutch oven. Cover it with the lid and allow it to rise for the final time for about 4 hours. If you prefer you can keep it in the fridge overnight for a slow rise too.
The longer the sourdough bread takes to rise, the more flavorful it tastes. If you speed up the process of final rise by placing it in a warm oven then the dough will rise quicker but the sourdough bread will not have much sour taste and flavor.
What temperature should I bake sourdough bread?
To bake the sourdough bread, preheat the oven to 450 °F. Once the oven is preheated place the sourdough bread dough to be baked in the oven and immediately lower it to 400 °F. Sourdough bread is baked at 400 °F.
Should I preheat Dutch oven for sourdough bread?
There is no need to preheat the Dutch oven before baking sourdough bread in it. I have had successful results without preheating it.
Dutch oven becomes difficult to handle once it is hot and you need to be very careful while placing the dough in it. If you still prefer you can preheat it, however, it is not really required.
After kneading the dough in the bread machine and shaping it into a ball, you can directly place the dough ball for the final rise in the Dutch oven lined with parchment paper.
How to bake sourdough bread in a Dutch oven?
Once the sourdough bread dough is through its final rise, score the dough by making a few cuts or slashes with the help of a sharp knife. This allows the bread to rise and expand and prevents it from cracking from other places.
Place the Dutch oven with its lid on in the oven preheated to 450 °F. Immediately lower the temperature to 400 °F and bake the sourdough bread with the lid covered for 25 minutes.
Baking the sourdough bread with a covered lid traps all the moisture and allows the bread to expand in volume. It also helps to not darken the crust during the initial phase of baking where the bread rises in volume (oven spring phase).
After 25 minutes, bake the bread with lid uncovered. Baking it uncovered will make it crusty and give a nice dark brown color.
How soon can I cut bread after baking?
Once the sourdough bread is baked in the Dutch oven, carefully remove it and place it on a cooling rack. Allow the bread to completely cool down for an hour or two before slicing it. You can then slice the bread with the help of a serrated bread knife or an electric knife.
How to store sourdough bread?
Sourdough bread can be stored at room temperature for 3-4 days in an air tight container. It can also be frozen for upto a month. It is best to slice and freeze the bread so that you can easily take what you need.
If you liked this recipe, you may also enjoy these posts
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
Bread Machine Sourdough Bread With No Yeast
Making sourdough bread dough in bread machine
- Place wet and dry ingredients (sourdough starter, water, bread flour and salt) in the pan in the order recommended by bread machine manufacturer.
- Start the dough cycle and let it complete. Allow to rise for additional 2 hours using rise cycle
- Remove the dough from the bread machine.
- Place the dough on a lightly floured surface and make a smooth ball.
- Line a parchment paper in the Dutch oven and place the dough on it.
- Cover the Dutch oven with the lid and allow the dough to rise for about 4 hours until it is about twice in volume.
Baking sourdough bread in the oven
- Preheat the oven to 450 °F
- Score the dough by slashing it with a sharp knife.
- Place the Dutch oven in the oven with the lid on and bake the bread at 400 °F for 25 minutes
- Remove the lid and bake the bread for another 20 minutes at 400 °F
- Remove the bread from the oven and place on a cooling rack.
- Slice the bread with an electric knife or a serrated bread knife after it has completely cooled down.
- Shape the dough and keep it covered in the Dutch oven for final rise.
- Knead the dough in the stand mixer and allow it to rise for 2-3 hours.
- Deflate and shape the dough into a round ball and allow it to rise for about 4 hours.
- Spray some water on the dough before placing in the oven.
- Alternatively you can keep a tray with water in the oven to create steam.
- Bake for about 35-40 minutes.