bread machine sourdough

Make this no-yeast sourdough bread recipe in your bread machine using the DOUGH cycle. All the hard work of mixing and kneading happens in the machine, but you do the shaping and baking in a conventional oven for a superior crust and a traditional appearance.

Classic Bread Machine Sourdough Bread Recipe - No Yeast

+ 1 tablespoon water (350 gr)

bubbly and active sourdough starter (40 gr)

whole wheat flour (substitute with bread flour

bread flour (485 gr)

table or sea salt (11-12 gr)

Add the water, starter, flour, and salt to the bowl (in that order).

Mixing:

Select the DOUGH cycle and press START.

When the DOUGH cycle is complete, transfer the dough to a damp surface.

Kneading:

Stretch and fold the dough using a bench scraper and damp hands. Do this at least 10 times. This technique builds strength so your bread won&#39;t spread out like a pancake when you bake it. If the dough won&#39;t stretch, cover and let it relax for 15 minutes, then try again. The dough should become smooth and less sticky.

Shape the dough into a smooth ball with the smooth side up. Place into a bowl or a clear 8 or 9-inch casserole dish. Cover.

Fold:

Let the covered container of dough sit on the counter to rise. The proofing process may take 3-10 hours, depending on the temperature, the vitality of your starter, and the amount of starter you use. You can control the timing somewhat by moving the dough to a warmer or cooler location.

How to tell if the dough has risen enough: The dough should approach almost double its original size. Look for giant bubbles on top and many bubbles covering the sides and bottom of the dough. (This is why a clear container is helpful.) It should jiggle slightly when you shake it.

Third fold and preshaping: While the dough is still in the bowl or glass dish, use your fingertips (and a small wet spatula if you like) to complete one more round of stretch-and-folds. Use a bench scraper to scoop the dough out of the bowl onto a slightly damp surface. Flip the ball upside down so the smooth side is up. Cover and let the dough relax for 15-30 minutes.

Bulk Rise:

Use a damp bench scraper to flip the relaxed dough upside down. Use your damp fingers to gently stretch the dough into a larger circle (approximately 10-inches in diameter.

Next, pick up one side of the circle, then fold it toward the center. Use your fingertips to tap the seams and &quot;glue&quot; them down gently. Continue folding like an envelope.

Use a push and pull motion with your hands and a bench scraper to make the ball more compact and create tension.NOTE:  If your dough turns into a gooey mess, the dough may be overproofed. (Recovery tip:  Scrape the dough into a greased 8½ x 4½-inch bread pan and make a sandwich loaf.)

Place the dough with the smooth side down into a lined banneton, small mixing bowl, or a small colander. (Line the bowl with a well-floured linen or cotton tea towel. Rice flour works best.) Cover and allow the dough to rest for 15 minutes to an hour on the counter. If desired, &quot;stitch&quot; the dough in the banneton to create more tension. (See video.)

Shaping:

Refrigerate your covered loaf for 8 to 24 hrs.

Final Rise:

Preheat your oven to 500˚F for 45 minutes before you want to bake.  If using a Dutch oven, put the lid on and place it into your oven while preheating (unless the manufacturer recommends against heating the pan empty).

Remove the bread from the refrigerator immediately before you&#39;re ready to bake.  Sprinkle the top of the dough with semolina or cornmeal while still in the banneton or bowl so it won&#39;t stick to your parchment paper. Turn the dough onto a piece of parchment paper. Brush off excess flour with a brush.

Optional: If you like a blistered crust, liberally spray the crust with COLD water. (I keep a small spray bottle in the fridge.)

Slash the bread with a sharp knife or razor blade using any design you like. The primary slash should be at least 1/2 to 1 inch deep. Keep it simple if you are a beginner. An &#39;X&#39; works fine.  A big &quot;C&quot; makes a nice ear. Move the shaped dough with the parchment paper under it to your preheated Dutch oven.

Put the lid on the Dutch oven and place it into your oven. Turn the temperature back to 460˚F. After 20 minutes, remove the cover. Turn the oven temperature back to 435˚F and bake for 20 additional minutes. Total time in the oven should be about 40 minutes.

Bake bread until it registers 207-210˚F in the middle using a quick-read thermometer.

Cool the baked bread on a rack for an hour or longer before slicing. Cutting the loaf too early will result in gumminess.

Bake:

https://content.jwplatform.com/videos/3o1480RG.mp4

Make this Classic Sourdough Bread Machine Recipe with No Yeast using the DOUGH cycle on your bread machine. This simple sourdough bread contains four ingredients: starter, water, flour, and salt. The result will be a delicious and beautiful loaf with an open texture and 70% hydration.

Classic Sourdough Bread in a Bread Machine.mp4

This easy bread machine sourdough recipe produces a delicious sourdough bread. It is a fantastic sandwich bread to make at home because sourdough bread has an unique sour and tangy flavor. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes. FYI - This recipe does not include the prep time if you are making live sourdough from scratch. It assumes that you have live sourdough starter already or have bought some live sourdough starter.

Bread Machine Sourdough Sandwich Bread

Water

Tablespoons Vegetable Oil (- 60 milliliters)

Cups Bread Flour (- 300 grams)

Cup Whole Wheat Flour (- 58 grams)

Tablespoon White Granulated Sugar (- 13 grams)

Teaspoon Bread Machine Yeast (- 5 milliliters)

Cup Sourdough Starter

Settings - Basic Bread, Light Color &amp; 2 lbs.

Unplug your bread machine.

Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidentally spill into the machine).

Pour the water &amp; oil into the bread pan first and then add the other ingredients (with the live sourdough starter being added last).

Put the bread pan with ingredients back into unplugged bread machine.

Plug in bread machine. Enter the correct settings (basic bread, light color &amp; 2 lbs) and press the &quot;start&quot; button.

When the bread machine has finished baking the bread, unplug the bread machine.

Take out the bread pan and remove the bread from the bread pan. Place the bread on a cooling rack. Use oven mitts when removing the bread pan as it will be very hot!

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

Please read the tips section (especially the sourdough starter tips) for extra information on how to make this recipe successfully.

Bread machine sourdough is incredibly easy to make. It&#x27;s got that familiar sourdough tang with none of the work! You&#x27;ll love this fluffy, tender crumbed bread maker sourdough loaf!

Bread Machine Sourdough 

sourdough discard, stirred down

water *See Note 1

vegetable oil

sugar

salt

bread flour *See Note 2

instant or bread machine yeast

Combine sourdough discard, water, oil, sugar, and salt...

Combine sourdough discard, water, oil, sugar, and salt in the baking pan of your bread maker.

Add the flour on top of the liquid...

Add the flour on top of the liquid ingredients.

Sprinkle the yeast on top of the flour,...

Sprinkle the yeast on top of the flour, avoid any wet spots.

Place the baking pan into the bread machine...

Place the baking pan into the bread machine and select the Crusty or French loaf setting.

Once the bread has baked, remove it from...

Once the bread has baked, remove it from the bread machine, and turn it onto a wire mesh rack to cool as soon as possible. Brush the top with softened butter or margarine.

Allow the sourdough bread to cool completely before...

Allow the sourdough bread to cool completely before slicing.

Place the baking pan into the bread machine and select the dough setting.

Once the dough cycle is complete, turn the...

Once the dough cycle is complete, turn the dough onto a lightly floured surface, and shape it into a boule or a loaf, then transfer it to a greased baking dish.

Cover baking dishes with a clean kitchen towel...

Cover baking dishes with a clean kitchen towel and allow to rise for 45- 60 minutes, or until doubled in size.

Near the end of the rising, preheat the...

Near the end of the rising, preheat the oven to 350f.

Bake your loaf at 350f for approximately 30...

Bake your loaf at 350f for approximately 30 minutes or until golden brown on top, turn onto a wire mesh cooling rack and brush the top with softened butter or margarine.

This is my go-to Bread machine sourdough bread recipe. This is a true sourdough bread, without yeast that tastes and feels just like an artisan loaf! It combines the ease of use of the bread machine and the delicious flavour of a genuine sourdough bread while taking much less effort and time to prepare!

Just select whether you want a light and fluffy or a bit more substantial bread from my two variations below! The pictures are from the lighter variation (75% hydration).

Bread machine sourdough bread recipe

sourdough starter (2.1 ounces)

strong white bread flour (16.2 ounces)

unsalted butter (0.5 ounces)

sugar honey

water (9.6 fl oz)

water (11.3 fl oz)

In your bread machine basket, pour in your sourdough starter then the flour

Add in the sugar/honey, salt and the butter

Pour in your water around the edges of the baking basket

Set your bread machine to the kneading cycle for 30 minutes or if it has a sourdough dough cycle use that. For the Panasonic SD-ZX2522 use menu 29. For the Panasonic SD-ZB2512 use menu 26.

Once your sourdough bread has finished kneading, let your dough rest and proof for 3-4 hours or until it has risen by about 50% of its original size. For the Panasonic SD-ZX2522, use menu 30 for about 2 hours and 30 minutes to accelerate the proofing or let it rest with the machine switched off for about 4 hours for a more sour flavour. For the Panasonic SD-ZB2512KXE use menu 27 for the same amount of time (2h 30mins). Note that proofing time will depend on how active your sourdough starter is so adjust accordingly until your bread has risen the right amount.

Once proofed, sprinkle some flour on top and score lengthwise with a sharp knife or a blade. Pop any large bubbles that may have appeared on the surface.

Set your bread machine to the bake programme and set its timer for 1 hour and 15 minutes. For the Panasonic SD-ZX2522 and the Panasonic SD-ZB2512, use menu 18.

Once done, remove the basket and tip the bread over to an airing rack. Let it cool down for about an hour before cutting it.

If you want to prepare your bread overnight and own a Panasonic bread machine use menu 10 for the Panasonic SD-ZB2512 and menu 11 for the Panasonic SD-ZX2522. The loaf will be slightly denser so I recommend going with the 75% Hydration &#8211; Lighter dough recipe above.

Top 4 bread machine sourdough recipes from across the web

The most viewed bread machine sourdough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Bread Machine Sourdough Bre...

Bread Machine Sourdough Sandwich Br...

Bread Machine Sourdough

Bread machine sourdough bread recip...

Top 4 bread machine sourdough recipes from across the web

The most viewed bread machine sourdough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Bread Machine Sourdough Bre...

Bread Machine Sourdough Sandwich Br...

Bread Machine Sourdough

Bread machine sourdough bread recip...

The most viewed bread machine sourdough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine