Go Back Email Link
–+ servings

Make Sourdough Bread (Without Yeast) Using a Bread Machine

Mix and knead no-yeast sourdough bread effortlessly with your bread machine’s DOUGH cycle. Shape the dough by hand and bake it in a conventional oven to achieve a crisp crust and artisan-style appearance. With a 72% hydration level (excluding the starter), this recipe delivers a light, airy loaf with classic sourdough character.
12 slices
Uncut classic sourdough bread made with a bread machine
Print
Prep Time 15 minutes
Cook Time 43 minutes
Rising Time 22 hours
Total Time 22 hours 55 minutes

Ingredients
 

  • 1½ cups (345 g) water
  • ⅓ cup (40 g) whole wheat flour (substitute with bread flour if preferred)
  • 3⅔ cups (440 g) bread flour
  • ⅓-½ cup (70 g) bubbly and active sourdough starter
  • 1½ teaspoons (9 g) table or sea salt

Instructions
 

  • Mixing and kneading in the bread machine: Add 1½ cups water, ⅓ cup whole wheat flour (substitute with bread flour if preferred), 3⅔ cups bread flour, ⅓-½ cup bubbly and active sourdough starter, and 1½ teaspoons table or sea salt to the bread machine pan.
    Select the DOUGH cycle and press START. Use the windowpane trick to check for full gluten development.
  • Bulk rise: Transfer dough to a greased, clear container. Let rest 30–60 minutes, then perform 3–4 rounds of stretch-and-folds or coil folds every 30–45 minutes.
    Let rise 5–8 hours at 75–77°F until airy, bubbly, and slightly jiggly.
  • How to tell if the dough has risen enough: The dough should approach almost but not 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. The dough should slope downward at the edges of the bowl or dish.
  • Preshaping: Turn the dough onto a damp or floury surface and shape it into a smooth ball. Rest uncovered 15–30 minutes.
  • Shaping: Stretch into a rectangle, fold like an envelope, then roll up to make a compact package.
    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.)
  • Final Shaping: Place seam-side up in a well-floured, cloth-lined banneton or bowl. Let rest for 15 minutes. Stitch if desired. Cover and refrigerate 8–24 hours.
  • Bake: Preheat your oven and Dutch oven to 500°F (260°C) for 45-60 minutes.
    Remove the dough from the fridge, flip it onto parchment paper, and score the top.
    Bake at 450°F (230°C) for 20 minutes with the lid on.
    Remove the lid and bake at 425°F (220°C) for an additional 25 minutes, or until the crust is golden brown and the internal temperature reaches 210°F (99°C).
  • Cool the baked bread on a rack for 3 hours or more before slicing. Cutting the loaf too early or underbaking the bread may result in gumminess.

Notes

Possible Adjustments:
  1. Sticky dough? Reduce water slightly next time.
  2. Warm kitchen? Use less starter (40–60 g) to extend the bulk rise.
  3. Burned bottom crust? Place a sheet pan on the lower rack or use parchment under the loaf. A grill mat in the Dutch oven also helps.
  4. Larger batch? Use the 1½× button to make two loaves. If your machine strains or overheats, stop the cycle immediately.

Nutritional Information

Serving: 1slice | Calories: 130kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 0.4mg