Bread Machine Sourdough Bread Recipe
Making sourdough in your bread machine is a total game-changer—effortless, with that classic sourdough tang you crave! This fluffy, tender loaf is perfect for everything from toast to the ultimate sandwich.
Ingredients
- 1 cups sourdough discard, stirred down 270g
- ¾ cup warm water 170g
- 2 tablespoons vegetable oil 25g
- 1 ½ teaspoon granulated sugar 6g
- 1 ½ teaspoon coarse kosher salt 8g
- 3 cups bread flour 400g
- 1½ teaspoon instant or bread machine yeast 6g
Instructions
Bake In Bread Machine:
- Combine the liquid ingredients: 1 cup sourdough discard, ¾ cup warm water, 2 tablespoons vegetable oil, 1 ½ teaspoon granulated sugar, and 1 ½ teaspoon fine sea salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 3 cups bread flour followed by 1½ teaspoon rapid rise or bread machine yeast. Either sprinkle the yeast on top of the flour, where it’s not touching the water or create a well in the flour, then add the yeast there.
- Place the baking pan into the bread machine. Select Basic, Light Crust, and 2 lb Loaf options. If your machine does not have all these settings, simply select the Basic or White setting.
- Once the bread machine has completed its cycle, remove the bread pan from the bread machine. It’s important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your bread and make it less than pleasant.
- Overturn the baked loaf onto a wire mesh cooling rack then using a pastry or basting brush, brush the top with softened butter. Allow the bread to cool completely (if possible, I know it’s hard!) before cutting.
Bake In Oven:
- Combine the liquid ingredients: 1 cup sourdough discard, ¾ cup warm water, 2 tablespoons vegetable oil, 1 ½ teaspoons granulated sugar, and 1 1/2 teaspoon fine sea salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 3 cups bread flour followed by 1½ teaspoons rapid rise or bread machine yeast. Either sprinkle the yeast on top of the flour, where it’s not touching the water or create a well in the flour, then add the yeast there.
- Place the baking pan into the bread machine and select the dough setting.
- 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 dish with a clean kitchen towel and allow to rise for 45- 60 minutes, or until nearly doubled in size. Near the end of the rising, preheat the oven to 350f.
- Bake your loaf at 350f for approximately 40 minutes or until golden brown on top. You can check the doneness with an instant read thermometer – the internal temperature should be 195- 200f.
- Turn baked loaf out onto a wire rack, then using a pastry or basting brush, brush the top with softened butter.
Notes
NOTE 1: If your sourdough discard is quite thick and paste-y, add an extra 2 tablespoons of water. Then keep an eye on the bread dough as it kneads through the first kneading cycle. You may need to add more.
NOTE 2: Flour must be measured using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before levelling it off using the back of a knife or spoon handle. This ensures a more consistent result from batch to batch.
To freeze, wrap the loaf tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready to enjoy it, let the loaf thaw at room temperature for a few hours—no need to unwrap it until it’s fully defrosted. Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you’re good to go!
Batch:
This recipe makes one 1 1/2 lb loaf of sourdough bread. Unfortunately, due to constraints in the bread machine, it cannot be doubled.Storage:
Store your bread machine sourdough cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. After 12 hours, I recommend transferring it to a bread bag or sealed plastic bag and store it at room temperature. It’ll stay fresh for 2–3 days. Freezing a Whole Loaf:To freeze, wrap the loaf tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready to enjoy it, let the loaf thaw at room temperature for a few hours—no need to unwrap it until it’s fully defrosted. Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you’re good to go!
Recommended Equipment + Ingredients
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 33gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 352mgPotassium: 55mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 7mgIron: 0.4mg
Tried this recipe?Let us know how it was!