Classic Bread Machine Sourdough Bread Recipe - No Yeast
Make this no-yeast sourdough bread in your bread machine using the DOUGH cycle for mixing and kneading. Shape and bake it in a conventional oven for a superior crust and traditional look.
⅓cup(40g)whole wheat flour (substitute with bread flour if preferred)
1⅔cup(200g)all-purpose unbleached flour
2cups(240g)bread flour
⅓-½cup(70 g)bubbly and active sourdough starter
1½teaspoons(9g)table or sea salt
Instructions
Mixing
Add1½ cups water, ⅓ cup whole wheat flour (substitute with bread flour if preferred), 1⅔ cup all-purpose unbleached flour, 2 cups bread flour, ⅓-½ cup bubbly and active sourdough starter, and 1½ teaspoons table or sea saltto the bread machine pan.
Kneading
Select the DOUGH cycle and press START.
When the DOUGH cycle is complete, transfer the dough to a damp surface.
Stretch and Folds
Stretch and fold the dough on a damp surface (spritz with water) using a damp bench scraper and damp hands. Use your hands to pull up one side and fold it halfway over to the opposite side. Pat it down lightly. Working your way around the dough, go to the next side, pull it up with both hands, and fold it halfway to the opposite side. Continue until you have worked your way around to where you started. Use the bench knife to help roll it over until you see a smooth surface on top. Cover and let rest for 15-30 minutes This technique builds strength so your bread won't spread out like a pancake when you bake it.
Repeat the above exercise with the dough at least two more times so that you have done three "stretch and fold" sessions.
Shape the dough into a smooth ball with the smooth side up. Place into an oiled bowl or a 1½-quart clear casserole dish. Cover.
Bulk Rise
Let the covered container of dough sit in a warm place to rise. The ideal temperature of the warm place should be 75-80˚F (37˚C). Test the air with your instant-read thermometer. 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 but don't let the temperature go above 85˚F(29.4 C).
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.
Shaping
Preshaping: Lay the bowl of dough upside down onto a damp surface. Allow gravity to help the dough fall out gently on its own. Shape into a rough circle. Pick up one side of the circle, then fold it toward the center. Use your fingertips to tap the seams and "glue" them down gently. Continue folding like an envelope to form a rough ball. Flip the ball over so the smooth surface is on top. Cover the dough with a damp towel and let it rest 15-30 minutes.
Use a damp bench scraper to flip the relaxed dough upside down. Repeat the initial shaping process by using 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 "glue" them down gently. Continue folding like an envelope to make a ball again. Flip it over with the bench knife.
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 in the banneton for 15 minutes to an hour. If you like bubbles on the crust, "stitch" the dough in the banneton to create more tension. (See video.)
Final Rise
Refrigerate your covered loaf for 8 to 24 hrs.
Bake
Preheat your oven to 500˚F (260˚C)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're ready to bake. Sprinkle the top of the dough (which will become the bottom of the loaf) with semolina or cornmeal while still in the banneton or bowl so it won't stick to your parchment paper. Use a toothpick to poke any large bubbles you see in the dough. Turn the dough onto a piece of parchment paper. Brush off excess flour with a brush.
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 of water in the fridge for this purpose.)
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 'X' works fine. 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 450˚F (230˚C). After 20 minutes, remove the cover. Bake for 27-30 additional minutes. The total time in the oven should be 46-50 minutes.
Bake bread until it registers 207-210˚F (97-88˚C) in the middle using a quick-read thermometer. The crust should be dark brown for maximum caramelization.
Cool the baked bread on a rack for an hour or more before slicing. Cutting the loaf too early or underbaking the bread may result in gumminess.
Notes
Possible Adjustments:
If the dough is too sticky to handle, decrease the amount of water in your next loaf. As written, this recipe is 75% hydration.
If your kitchen is warm or you want a longer bulk rise period, decrease the starter back to 40-6o gr.
If you don't have whole wheat, replace it with more bread flour.
Recipe for a larger loaf:
375 gr water, 87 gr starter, 55 gr whole wheat flour, 445 gr bread flour, 11 gr table or sea salt.