Easy Sourdough Bread Machine Loaf for Sandwiches
Sneak Preview: Make a simple sourdough bread machine loaf that’s great for sandwiches! With commercial yeast included, this recipe is beginner-friendly and ready in just 3.5 hours (plus cooling time). Mix the dough in a bread machine, then bake in your oven for a soft yet slightly chewy loaf.
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Making sourdough bread can feel like joining a secret club—everyone has their own method, and the rules can seem overwhelming. Who has time for all that?
Years ago, I dabbled with a sourdough starter, but when it started looking more like a science experiment, I tossed it (along with my sourdough dreams). This time, I’m keeping it simple and guilt-free. Enter: the bread machine—a trusty sidekick for hassle-free sourdough magic!
What You’ll Love About This Recipe
- Beginner-Friendly: Perfect for those new to sourdough baking.
- Convenient: Instant yeast speeds up the process without sacrificing flavor.
- Simple Method: Mix with your bread machine, then bake in the oven.
Happy Bakers Speak Up
“Thanks Paula, another winner! I have struggled with sourdough bread recipes. This one is straightforward. It bakes up perfectly. If anyone is skeptical about trying this one, don’t be afraid of it.”–SHARON
Ingredients and Substitutions
- STARTER:
- Needs to be bubbly and active
- Use a digital scale for accuracy.
- King Arthur Flour sells fresh sourdough starter.
- Get it from a friend or make a starter yourself.
- WATER:
- Use chlorine-free tap water (Fill a container with tap water and let it sit on the counter for 24 hours.)
- Filtered water
- SUGAR:
- Granulated sugar works best
- Swap with honey (Check moisture level).
- SALT:
- Use sea salt or table salt
- Add ¼-½ teaspoon extra if using Kosher salt
- OIL (optional):
- For a softer and less chewy crumb, add 1-½ tablespoons of softened butter or oil
- FLOUR:
- Bread flour preferred
- Unbleached all-purpose flour also works
- YEAST:
- Use bread machine yeast, instant yeast, or rapid-rise yeast (interchangeable)
- If using active dry yeast, allow extra time for proofing, or add an extra ¼ teaspoon.
How to Get a Beautiful Crust on Your Sourdough Loaf
While many bread machine owners assume bread should be baked in the bread machine, this often leads to lackluster crusts. Baking in a conventional oven gives much better results. Here are some simple ways to create a delicious crust:
- Loaf Pan: Crispy crust that softens as it cools; dust with flour before slashing.
- Free-Form Loaf: Crusty at first, softens in hours; bake on a cookie sheet.
- Dutch Oven: Dark, crispy crust; preheat covered pan for bakery-style results.
- Egg Wash: Brush with 1 egg + 1 tsp water/milk for a golden, shiny, crispy crust.
- Steam: Pan of boiling water on the lowest rack; spritz bread during the first 5 minutes.
Choose the one that works best for you!
FAQ About Sourdough Bread in a Bread Machine
- Can I bake this recipe in my bread machine?
- You can try, but it will require some compromises. Bread machines typically heat to around 300°F, which isn’t hot enough to create a great crust. The crust often turns out tough and cardboard-like, and the texture and appearance won’t match what you’d achieve in a conventional oven. For the best results, use the bread machine to mix and proof the dough, then bake it in your oven
- Why is my bread dense?
- Read about the various causes of dense bread to help you troubleshoot.
Mixing Sourdough Bread in a Bread Machine
Shaping the Dough and Baking in a Conventional Oven
Doing it this way creates a beautiful texture when you cut it open that you won’t get when baking in a bread machine. (Look at the first picture to see how the texture swirls instead of a random crumb pattern.)
Bake
Storage
Pro Tips
- Warm Starter Quickly: Place the starter in warm water for a few minutes if it was stored in the fridge.
- Heating Liquids: Unnecessary. Friction caused by bread machine paddles warm the ingredients.
- Pop Bubbles: Gently press large bubbles out of the dough while shaping, especially on the perimeter.
- Use Water: Spray hands and surfaces with water instead of adding flour.
- Silicone Mats: Non-stick and easy to clean—perfect for shaping and baking.
- Cool Before Slicing: Let bread cool at least an hour to prevent a gummy texture.
Parting thoughts: Cooling bread before slicing is key, but it’s so tempting to cut right in! My trick? Run an errand or go for a walk to pass the time. How do you resist the temptation? Let me know in the comments!
Not sure you want to mess with sourdough? This Condensed Milk Bread is one of the best. Or try this Honey Wheat Bread Machine Bread if whole grains are your thing.
More Bread Machine Recipes
- 71+ Best Bread Machine Recipes To Make You Look Like a Pro
- A Crusty Bread Machine French Bread
- Bread Machine Sourdough Dinner Roll Recipe
- Bread Machine Sourdough Bread Recipe – No Yeast
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Easy Sourdough Bread Machine Loaf for Sandwiches
Video
Ingredients
- 1 cup (227 g) water
- ⅓ cup (80 g) sourdough starter
- 1½ teaspoon table or sea salt
- 1½ teaspoon granulated sugar
- 1½ tablespoon olive oil or softened butter (optional)
- 3 cups (360 g) bread flour
- 1½ teaspoons instant or bread machine yeast
Instructions
Add Ingredients to Bread Machine
- Add in order: 1 cup (227 g) water, ⅓ cup (80 g) sourdough starter, 1½ teaspoon table or sea salt, 1½ teaspoon granulated sugar, 1½ tablespoon olive oil or softened butter, 3 cups (360 g) bread flour, and 1½ teaspoons instant or bread machine yeast.
Start Dough Cycle
- Select the DOUGH cycle and press START.
Check Dough (15 Minutes In)
- Open lid and check consistency:Too wet? Add 1 tbsp flour at a time.Too dry? Add 1 tbsp water at a time.Let the machine knead for 2–3 minutes after each adjustment.
Verify Dough Rise
- At the end of the cycle, dough should double in size. If not, leave it in the machine to rise longer.
Shape the Dough
- Transfer to a floured or wet surface. Press into a rectangle (short side slightly wider than bread pan). Roll into a cylinder, seal seams, and tuck ends under.
Place in Loaf Pan
- Grease a 9 x 5-inch pan. Place dough seam-side down. Pan should not be more than half full. Cover and let rise until dough is 1 inch above the pan.
Preheat to 450°F (230°C).
Prepare for Baking
- Sprinkle flour on top and slash the loaf.Optional: For a crisp crust, place a pan of boiling water on the oven’s bottom rack and spritz loaf with water in the first 5 minutes.
Bake
- Reduce oven temp to 425°F (220°C). Bake 25–30 minutes or until internal temperature reaches 200–210°F.
Cool Bread
- Remove from pan after 10 minutes and cool on a rack for 1 hour to prevent gumminess.
Notes
- The day before you want to serve the bread: Combine all of the water, sourdough starter, and half of the bread flour in the bread machine pan. Start the machine and let it mix just until all the flour is moistened. Turn the machine off. Let this mixture sit until you are ready to make bread the next day.
- Making the bread: Add the salt, sugar, remaining flour, and yeast. Mix on the DOUGH cycle. Proceed to Step 4 and finish making the bread as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.