Easy Sourdough Bread Machine Recipe

Sourdough Bread Machine Recipe

This sourdough bread machine recipe makes baking a breeze. Using a bread machine to bake bread has many benefits for novice and seasoned bakers.

One of the most significant advantages is the time it saves. With a bread machine, mixing, kneading, rising, and baking are fully automated, eliminating the need for manual intervention and expertise. So, you can enjoy freshly baked bread with minimal effort and without requiring specialized baking skills.

Add the ingredients, select the appropriate setting, and let the machine do the rest. Bread machines are a game-changer for busy individuals or those who may find the traditional bread-making process intimidating.

Moreover, a bread machine also provides consistent results. The controlled environment within the machine ensures that each loaf is baked under optimal conditions, leading to perfect texture and flavor every time. This consistency is hard to achieve with traditional baking methods, where variables such as kneading technique, ambient temperature, and oven hot spots can affect the final product.

Additionally, bread machines offer the flexibility to experiment with various recipes, from classic white and whole wheat to artisan sourdough and gluten-free options, making it possible to cater to different dietary needs and preferences. By using a bread machine, you’re not just simplifying the baking process; you’re also opening the door to baking creativity.

How I Make Bread Machine Sourdough

When making sourdough in a bread machine, the order you add the ingredients into the pan is very important. You need to add all the wet ingredients in first, along with the sugar. I like to add the sugar in with the wet ingredients because it helps get the starter going in the loaf.

Then, you add the rest of the dry ingredients on top of the wet ingredients. My bread machine has a dough setting. So, once the pan is locked into place in the machine, I select dough from the menu and press start.

My dough function kneads for 5 minutes, rests, then kneads for 20 minutes. During the kneading the dough ball should come together and smooth out. Once the kneading completes and the bread machine switches to rise mode.

Once the kneading is complete and it switches over to rise mode, I go ahead and remove the kneading paddle and tuck the dough ball into the middle of the pan. (After kneading the dough function automatically goes into a 60 minutes rise at a warm proofing temperature).

Sourdough Bread Machine Recipe Tips

Here are my top tips to have great success with this recipe

• Make sure your bread machine is functioning properly. If you have a really old machine that you haven’t pulled out in a while, it might not work like it used to. You can make a tiny test loaf by splitting the recipe in half.
• Ensure you use the dough function and then the separate bake function. Do not use a set type of bread function for this sourdough. The set types of bread such as “European” do not allow for enough rise time.
• Bake longer if necessary. Sometimes the temperature in my house is a little cold, and I have to restart the bake function after it finishes to get the golden crust I like on my bread.
• Use a Strong Starter. The success of sourdough bread largely depends on the vitality of your sourdough starter. Ensure your starter is active and bubbly by feeding it 8-12 hours before you plan to make your bread. A well-fed starter will give your bread the best rise and flavor.
• Shape by Hand if Preferred. For a more artisan look, or a boule, consider using the dough cycle only, then shaping your loaf by hand and allowing it to rise in a bread basket before baking it in a conventional oven. This can give you more control over the bread’s shape and crust. The dough function is really useful and when you use it for other things like sourdough pizza crust you can really get the most out of your machine.

With these tips in mind, making bread machine sourdough can be a simple and satisfying way to enjoy homemade bread with the unique flavor and texture that only sourdough can offer.

Sourdough Bread Machine Recipe Variations

You can fold many things into this bread machine sourdough. My favorite things to fold into sourdough are herbs, nuts, seeds, cheese, and dried fruits (not all together, but in different loaves).

To add fold-in ingredients into this sourdough bread machine recipe, simply add them in before you press start on the dough function! You can also sprinkle some toppings on the dough after you egg wash and before you press bake.

Things You May Need:

Cuisinart Bread Maker

Bow Knife

Kitchenaid Dual Platform Scale

Teakwood Stirring Spatula for Sourdough

French Sourdough Starter

Sourdough

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Easy Sourdough Bread Machine Recipe

This is the easiest bread machine sourdough bread! Our Sourdough Bread Machine Recipe will give you perfect, bakery-fresh sourdough sandwich loaves every time.

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• Prep: 10 minutes
• Cook: 1 hour
• Total Time: 8 hours 10 minutes

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Ingredients

• 100 grams active sourdough starter
• 40 grams butter, melted
• 25 grams organic sugar
• 350 grams water
• 600 grams bread flour
• 10 grams sea salt

Instructions

1. I formulated this recipe using my Oster Expressbake Bread Maker, which has a two pound loaf capacity. So, if you want to use my recipe as written, make sure your bread machine loaf pan has the same capacity. If yours is smaller, you will need to reduce the recipe. 
2. Add the water, sourdough starter, sugar, and melted butter to the bread machine.
3. On top of the liquids, add the bread flour and salt.
4. Select the dough function on the bread machine and press start. My dough function kneads for 5 minutes, rests, then kneads for 20 minutes. Once the kneading is complete and the bread machine switches to rise mode, remove the kneading paddle, and tuck the dough ball into the middle of the pan. (After kneading the dough function automatically goes into a 60 minutes rise at a warm proofing temperature).
5. Once the 1 hour and 30-minute dough function finishes, stretch and fold the dough once into a smooth dough ball and place it in the middle of the pan.
6. Leave the dough in the pan inside the bread machine, undisturbed. Leave the bread machine off, and allow the dough to naturally rise for about six more hours until the dough nearly rises to the top of the bread pan. Don’t let it overproof, and refrain from opening the bread machine so it stays humid inside. If the top of the dough starts to dry out, I like to use a pastry brush to brush the top with a little water.
7. After the dough has risen, brush the top of the dough with an egg wash (optional: score the top of the dough) and use the bake function. The bread will bake for 1 hour. If you feel it needs to bake longer, restart the bake function and bake until the top is golden brown.
8. Using oven mitts, pull the bread out of the bread maker and allow it to cool before slicing.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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