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Bread Machine Sourdough Bread Recipe

★★★★★

4.5 from 118 reviews
  • Author: Simon
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 2 pounds) 1x

Description

This easy Bread Machine Sourdough Bread Recipe combines the tangy flavor of sourdough discard with the convenience of a bread machine or oven baking. With simple ingredients and straightforward steps, you can enjoy a homemade sourdough loaf with a light crust and soft crumb, perfect for sandwiches or toast.

Ingredients

Scale

Liquid Ingredients

  • 1 cup 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 or fine sea salt (8g)

Dry Ingredients

  • 3 cups bread flour (400g)
  • 1½ teaspoon instant or bread machine yeast (6g)

Instructions

  1. Prepare liquid ingredients: Combine 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.
  2. Add dry ingredients: Layer 3 cups bread flour over the liquid mixture followed by 1½ teaspoon instant or bread machine yeast. Make sure the yeast is on top of the flour and not touching the liquid to keep it separate initially.
  3. Select bread machine settings: Place the baking pan into the bread machine. Choose the Basic, Light Crust, and 2 lb Loaf settings. If specific settings are unavailable, use the Basic or White bread setting.
  4. Bake in bread machine: Let the bread machine run its full cycle. Once complete, promptly remove the bread pan to prevent the keep warm mode from drying out your bread.
  5. Cool and butter the loaf: Turn the loaf out onto a wire mesh rack and brush the top with softened butter. Allow it to cool completely before slicing for best texture.
  6. Prepare dough for oven baking: For oven baking, follow the same ingredient combination and layering steps in the bread machine pan, then select the dough setting to mix and knead.
  7. Shape and proof the dough: After the dough cycle finishes, transfer the dough to a floured surface, shape it into a boule or loaf, and place in a greased baking dish. Cover with a clean kitchen towel and allow to rise for 45-60 minutes until nearly doubled in size.
  8. Preheat and bake the dough: Preheat the oven to 350°F (175°C) near the end of rising. Bake the loaf for approximately 40 minutes until golden brown and reaching an internal temperature of 195-200°F (90-93°C).
  9. Cool and butter oven-baked loaf: Remove the baked bread from the dish, place on a wire rack, and brush the top with softened butter. Let cool completely before slicing and serving.

Notes

  • Use warm water to help activate the yeast more effectively.
  • Make sure yeast does not come into direct contact with the liquid ingredients to avoid premature activation.
  • Brushing with softened butter after baking enhances flavor and keeps the crust soft.
  • Allow the bread to cool completely before slicing to prevent gummy texture.
  • If you do not have a bread machine, follow the oven baking instructions for manual preparation.
  • The sourdough discard adds tang and moisture but does not act as the primary leavening agent; the yeast provides the rise.
  • Check bread doneness with a thermometer for optimal texture and moistness.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: sourdough bread, bread machine bread, homemade bread, easy sourdough, bread machine recipe, baking sourdough, bread loaf

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Find it online: https://kitchenofsimon.com/bread-machine-sourdough-bread-recipe/