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 basic sourdough bread is really easy.
This bread machine sourdough recipe can be easily made using the sourdough starter. The dough is then shaped into a ball and allowed to rise for a few hours before baking it into a crusty sourdough bread in a Dutch oven.
Ingredients
To make sourdough bread you will need only 4 ingredients and no commercial yeast. It uses a well fed sourdough starter, water, bread flour, and salt. If you do not have a sourdough 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 homemade sourdough bread machine 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.
Instructions
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 bread machine pan 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, and 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. In 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 a longer rise time.
Just before the final rise, the bread maker will knead the dough slightly. At this point remove the dough to 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.
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.
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 the lid uncovered. Baking it uncovered will give it a crusty texture and a nice dark brown color.
Serving suggestions
Once the sourdough loaf 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. You can now enjoy the delicious sourdough flavor.
Sourdough bread machine bread is great for toast, sandwiches, grilled cheese, and to serve with hot soups like pumpkin soup, broccoli cheddar soup, and cauliflower soup. You can also serve it with pasta dishes like lo mein, baked pasta, or mac and cheese.
Equipment
I have made this sourdough bread dough in the 2 lb. Hamilton Beach Artisan bread maker using the "Artisan dough" cycle. This recipe should work well in any bread machine with the Artisan dough cycle.
You can also use the dough cycle, 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. So you will have to allow it to rise on the rise cycle for about 2 hours.
To bake the sourdough bread, I have used a 4 qt. Dutch oven. Once the bread is baked, it is cooled on a cooling rack and then sliced using a serrated knife.
Storing suggestions
Sourdough bread can be stored at room temperature for 3-4 days in an air-tight container. It can also be frozen for up to a month. It is best to slice and freeze the bread so that you can easily take what you need.
FAQ
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.
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📖 Recipe
Bread Machine Sourdough Bread With No Yeast
Equipment
- Convection Oven
Ingredients
- 120 grams Sourdough starter (½ cup, fed, 1:1 ratio of water and flour)
- 180 grams Water (¾ cup or whey)
- 360 grams Bread flour (3 cup, or all purpose flour)
- 1 teaspoon Salt
Instructions
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.
Notes
- 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.
Roger R says
This was my first attempt at making sourdough bread. I am pleased that I found a recipe that worked the first time I tried it. After making the starter and developing it for the required time, I made this recipe. The only addition I made was the use of a dough enhancer. I also used bread flour. The bread turned out excellent! As I watched it mix in the bread machine, I did add a bit more water. I made sure to honor the full rise time before baking. This is a great recipe.
Alpa Jain says
Hi Roger,
I am glad to know that the bread turned out great. Thank you for the feedback 🙂
Cheers,
Alpa
Rachel Rowley says
this is my go to sourdough bread machien recipe. it hands off and all of the family love it ... thankyou x
Wm. “Bumper” White says
Alpha-
Great recipe! I am using a 20 year old Cuisinart bread machine with an artisanal cycle 5hr05min.
Two questions-
1) What is the finished size of your average loaf—I can’t tell by the pictures?
A) Circumference
B) Diameter
C) Height
2) What will the impact be if I add 60gm of white-wheat or rye to the 300gm of bread flour with regards to size/height etc. Which would you recommend to give it a more rustic taste.
Thank you very much!
Alpa Jain says
Hi,
The finished loaf is close to 1.5 lb by weight, slightly less. The diameter is about 7 inches and height about 3.5 inches.
It should be fine if you replace the 60 grams flour with white wheat, it should work well. I am not very sure of rye flour, I haven't tried using it much but I would start with 30 grams first (about 10%).
If you add more flour then you will have to add more liquid and starter, so it will be a better option to substitute it instead.
I hope this helps. Let me know how it turns out.
Cheers,
Alpa
Nina says
How do I know when the final rise in the artisan dough setting (about 5 hours) is about to begin?
Alpa Jain says
Hi Nina,
You will have to refer to your bread machine manual to check when the last knead happens for the artisan dough cycle and put an external timer for that much time to remind you.
Hope this helps.
Regards
Alpa
Rejeanne Eigan says
Can I make this in an oval Pyrex dish or on a cookie sheet as I don't own a dutch oven. I don't think I will be able to cover it but I could use a dish of water in the oven one rack below it for humidity.
Alpa Jain says
Hi Rejeanne,
Yes, you can make it in the Pyrex dish or on a cookie sheet. It will take a little lesser time to bake so you may want to monitor it after 30 minutes.
Hope this helps.
Regards
Alpa
Terry says
What are the conversion measurements for English measurements?
(Cups, tsp, etc)
Alpa Jain says
Hi Terry,
I have updated it, hope that helps. Please let me know if you have any more questions. Happy baking 🙂
Cheers,
Alpa
Shirl says
Could you possibly develop this recipe using whole grain flour to make it totally healthy. I know sour dough is much better for us than regular bread but whole grain flour would take it over the top.
Thank you.
Alpa Jain says
Hi Shirl,
Thankyou for the feedback. I will add it to my to-do list. You can subscribe to my email list to be updated about new recipes.
Regards
Alpa
Jodie says
Love this recipe! So easy and forgiving on timelines. Do you think I could use this dough recipe to make sourdough rolls/buns too? Thanks!
Alpa Jain says
Hi Jodie,
Glad to know you enjoy this recipe. Yes, you can make sourdough rolls with it.
Cheers,
Alpa
Robin says
Very easy made my life better could get other things done
Alpa Jain says
Hi Robin,
Thankyou for the feedback.
Regards
Alpa
dianna albrechtsen says
Can I substitute rye flour for all or some of the whole wheat flour?
Alpa Jain says
Hi Dianna,
Rye flour does not have gluten like all-purpose flour or bread flour. You can try replacing some amount but replacing it completely with rye flour may not work. Hope this helps.
Regards
Alpa
JDD says
Hi. Tried this out yesterday in my Cuisinart CBK 110. I used the Artisan Dough setting. The flavor was just right and the crust was great. I think I just over-proofed it so it did not get a full rise. The Artisan Dough setting in the CBK 110 is 5:05 hrs. Next time I will only rise it in the Dutch Oven afterwards for 2:25 hrs. (This article gave me the idea to order hi-temp knobs for my Le Creuset pot. The manufacturer says you can swap out the knobs and then the oven temp limit rises from 390 to 500) I really appreciate that you do bread measurements in weights and not volume. Thank you so much.
Alpa Jain says
Hi JDD
Thankyou for the feedback and I am glad you liked the recipe.
Regards
Alpa
Paul Schlacta says
This recipe makes sourdough bread very easy to make. I had to add extra water to the recipe. Once complete in the bread machine, I placed the dough in a covered bowl and placed it in the refrigerator. Two days later I took it out and placed it in the Dutch oven. Let it raise and then baked it. The bread came out so nice. It had a golden crust and a nice soft crumb. The taste was really good. I'm making it again tonight. Thank you for this recipe.
Alpa Jain says
Hi Paul,
Thankyou for the feedback. Glad you liked the recipe.
Regards
Alpa