The Best Sourdough Bread Machine Recipe

Published Categorized as Sourdough Bread Recipes

If you haven’t heard of a bread machine, then it’s time to invest in one. While making sourdough bread is certainly delicious and rewarding it’s also very time-consuming. The phenomenal results of a perfectly baked sourdough loaf are certainly worth it, but there’s nothing better than pushing a button and wandering off to do something else while the dough is being kneaded for you. Try this scrumptious sourdough bread machine recipe, and you’ll never look back at old-fashioned kneading again!

The best sourdough bread machine recipe

Table of Contents

Why Use a Bread Machine to Make Sourdough Bread?

A bread machine can be a helpful tool for kneading sourdough bread, especially if you’re short on time, or struggle to stretch and fold the bread dough due to any type of medical condition. Many bakers who suffer from medical conditions aren’t always able to use their hands for meticulous tasks like kneading bread. Therefore, a stand mixer is used to help knead the dough.

While the process of gently stretching and folding sourdough helps develop strong gluten, kneading in a bread machine will certainly speed up the process. Most bread machines are also great at handling higher hydration dough since you won’t have to worry about the dough sticking to your fingers, and you can happily enjoy your delicious bread – hassle-free!

Benefits of Using a Bread Machine

Using a bread machine for sourdough bread will not only make your life easier but it can also:

  • Help to speed up the kneading process
  • Produce appropriate development of gluten
  • Doesn’t require physical touch for kneading
  • Easily handle higher hydration dough

Bread Machine Sourdough Tips and Tricks

If you’re not accustomed to using a bread machine for sourdough recipes then you may find that it can take a few attempts before you achieve perfection.

Here are some tips and tricks that’ll help you bake great sourdough bread.

  • Firstly, the amount of water you use is extremely important. This will determine the texture of your bread. Generally, the higher the hydration, the airier and fluffier the sourdough bread will be. If you’re a fan of air sourdough bread, then you might want to keep your dough at 75% hydration.
  • This is entirely optional, but for an additional softened texture, try adding some softened butter to your sourdough bread machine recipe. However, you may find that your crust isn’t as crisp as one without butter.
  • A sprinkle of sugar or a dribble of honey will not only sweeten your loaf but provides an incredibly browned crust. This is extremely important as most bread bakers are unable to mimic the oven temperatures that you may find in a bakery, resulting in an even less browned crust, which can be a bit disappointing.
  • Before baking, sprinkle a tiny bit of flour atop your dough and score it from top to middle. This gives your bread a wonderful authentic feature, and more importantly, it helps your bread rise wonderfully.
The best sourdough bread machine recipe

Bread Machine Sourdough Recipe

This delicious machine sourdough bread is probably one of the easiest tools for sourdough bread bakers. And your sourdough loaf will emerge just as delicious, if not better!

If you’re unable to hunch over the kitchen counter and knead the dough with pent-up passion, then have no fear, the brilliant sourdough bread machine will gladly take your place!

  • Type: Bread
  • Cuisine: American
  • Recipe yield: 1 loaf
  • Calories: 117kcal
  • Prep time: 5 minutes
  • Cooking time: 45 minutes
  • Kneading and rising time: 8 hours
  • Total time: 8 hours 50 minutes

Ingredients

  • 120g sourdough starter
  • 180g water
  • 360g whole grain dark rye flour, bread flour, or all-purpose flour
  • 1 tsp. salt

Instructions

  1. Place the wet and dry ingredients in the bread machine pan and in the order recommended by the bread machine manufacturer.
  2. Start the dough cycle and let it complete, then let the dough rise for 2 hours using the rise cycle.
  3. Remove the dough from the bread machine.
  4. Place the dough on a lightly floured surface and make a smooth ball.
  5. Line a parchment paper in a Dutch oven and place the dough onto it.
  6. Cover the Dutch oven with the lid and let the dough rise for 4 hours until it’s about twice in volume.
  7. Preheat the oven to 450 degrees F. Meanwhile, score the dough with a sharp knife.
  8. Place the Dutch oven in the oven with the lid on and bake the bread at 400 degrees F for 25 minutes.
  9. Remove the bread from the oven and place it on a cooling rack.
  10. Slice the bread with an electric knife or serrated bread knife after it has cooled down completely.

Nutrition

  • Calories: 117kcal
  • Carbohydrates: 24g
  • Protein: 4g
  • Fat: 1g
  • Saturated fat: 1g

Can I Use My Sourdough Discard in Bread Machine?

You can certainly use your sourdough discard, for baking bread in a bread machine. In fact, you’ll probably achieve scrumptious results at the end of it!

If you loved baking with a sourdough starter, then why not try baking with your discard? Simply add your discard to the bread machine, along with the rest of your ingredients. Then let the bread machine work its magic!

Sourdough Bread Machine – Our Pick!

The bread machine is an incredible tool to have in your kitchen, alongside the Dutch oven, and dough mixer of course!

Pohl schmitt stainless steel bread machine bread maker, 2lb 17-in-1, 14 settings incl gluten free & fruit, nut dispenser, nonstick pan, 3 loaf sizes 3 crust colors, keep warm, and recipes
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Sourdough Bread Machine Recipe – FAQs

How Does Sourdough Rise Without Yeast?

Contrary to what many may believe, sourdough most certainly does not rise without yeast, just like regular bread dough. The difference is, that sourdough does not require commercial yeast to rise, but rather a natural culture of wild yeasts and good bacteria, otherwise known as the sourdough starter.
This sourdough starter is quite literally a living breathing organism, that resides on your kitchen counter, requiring regular feedings to remain alive and healthy. The naturally occurring yeasts in the sourdough starter feed on the flour and water to create carbon dioxide gas. This also creates air bubbles in your sourdough bread recipe.
You will require a strong gluten network so that the dough is able to maintain the gas bubbles produced by the sourdough yeast.

How Much Should I Feed My Sourdough Starter?

When it comes to feeding your sourdough starter, the simplest way of feeding it is to combine equal weights of starter, with flour and water.
The night before baking, reserve 60g of sourdough starter, then proceed to mix in 60g of fresh wholegrain rye flour and 60g of water. The next morning you should have 180g of sourdough starter all ready for you.
Then simply measure out 120g for the bread, 20g to feed, and discard the remainder. Finally, feed the remaining 20g of sourdough starter with 20g of flour and 20g of water.

What is The Best Flour to Feed My Sourdough Starter?

When it comes to choosing the best flour for your starter, you should aim for the most nutritious flour i.e., whole wheat or rye flour. This is so that it can supply a good amount of nutrients for your yeast and bacteria to flourish, as well as produce wonderfully flavored sourdough loaves.

Can You Use A Bread Machine To Make A Whole Wheat Sandwich Bread?

Absolutely, and why not?
Simply swap your regular flour for wheat flour, and toss the ingredients into the machine and let the bread maker work its magic! The bread machine is great for baking basic sourdough bread, but if you’re looking for something a little more healthy and flavorful, then you can certainly experiment with a variety of flour.
You can even sweeten the no-yeast sourdough bread with a smidge of granulated sugar, honey, or even maple syrup. I like to add this in with my main ingredients so that it blends with the smooth beautifully.

Bread Machine Sourdough Recipe
The best sourdough bread machine recipe

This delicious machine sourdough bread is probably one of the easiest tools for sourdough bread bakers. And your sourdough loaf will emerge just as delicious, if not better!

Type: bread

Cuisine: American

Recipe Yield: 1 loaf

Calories: 117 kcal/slice

Preparation Time: 5 mins

Cooking Time: 45 mins

Total Time: 8 hours 50 mins

Recipe Ingredients:

  • 120g sourdough starter
  • 180g water
  • 360g whole grain dark rye flour, bread flour, or all-purpose flour
  • 1 tsp salt

Recipe Instructions:

Combine Dry Ingredients in Machine:

Place the wet and dry ingredients in the bread machine pan and in the order recommended by the bread machine manufacturer.

The best sourdough bread machine recipe

Start Cycle:

Start the dough cycle and let it complete, then let the dough rise for 2 hours using the rise cycle.

The best sourdough bread machine recipe

Remove Dough:

Remove the dough from the bread machine.

The best sourdough bread machine recipe

Ball it Up:

Place the dough on a lightly floured surface and make a smooth ball.

The best sourdough bread machine recipe

Use Dutch Oven:

Line a parchment paper in a Dutch oven and place the dough onto it. Cover the Dutch oven with the lid and let the dough rise for 4 hours until it’s about twice in volume.

The best sourdough bread machine recipe

Preheat Oven:

Preheat the oven to 450F. Meanwhile, score the dough with a sharp knife.

The best sourdough bread machine recipe

Bake:

Place the Dutch oven in the oven with the lid on and bake the bread at 400 degrees F for 25 minutes.

The best sourdough bread machine recipe

Slice and Serve:

Remove the bread from the oven and place it on a cooling rack. Slice the bread with an electric knife or serrated bread knife after it has cooled down completely.

The best sourdough bread machine recipe

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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