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Bread Machine Sourdough Recipe with no yeast

Sourdough Recipe Using Bread Machine (No Yeast)

Simple process for using a bread machine to make sourdough bread with no yeast. While it cannot be used for the whole process, your bread machine can help to develop the gluten structure and bulk ferment your dough.
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Prep Time 4 hours
Cook Time 45 minutes
Fermentation Time 12 hours
Course Bread
Cuisine American
Servings 1 Loaf
Calories 1851 kcal

Equipment

  • Digital Scales
  • Bread Machine
  • Dutch Oven

Ingredients
  

  • 50 g Sourdough Starter Active & bubbly
  • 500 g Bread Flour
  • 350 g Water
  • 10 g Salt

Instructions
 

  • Starting the Bread Machine Cycle
    Choose the full bread baking cycle on your bread machine.
    Add all of your ingredients including your sourdough starter to the bread machine pan, mix them gently to form a shaggy dough (autolyse). It's best to just use a silicon spatula or similar to just bring the dough together. That way autolyse will occur while the bread machine "rests" the dough at the beginning of its cycle.
  • Close the lid and let the machine run through the rest and knead functions (it's totally ok to lift the lid and check as it does this).
  • Bulk Fermentation
    Once the dough is kneaded it will start to bulk ferment.
    You can let the dough ferment in here up until it's nearly time for the machine to bake. You will need to remove it to a bowl at this point and let it finish.
  • Shaping
    Once your dough has finished it's first ferment, it's time to shape it into either a boule or a batard.
    You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very light dusting.
    Use a silicone dough scraper to gently ease the dough out of the bowl.
    You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.You want to pull the edges of the dough into the centre and then flip it over so that the sticky side is now underneath.
    Using the stickiness, gently pull the dough into a tight ball.
    You will need a banneton to put your dough into. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine.
    Make sure your bowl isn't too big though, you want your dough to retain some shape. Whatever you're using needs to be liberally floured with your rice flour. If you're using a banneton – liberally sprinkle it with rice flour (find out more about preparing a banneton here).
    If you're using a cloth or tea towel, rub the flour into it to ensure it becomes non stick.
  • Once the dough is shaped into a tight ball, place it into your banneton smooth side down, so your seam is on the top – this way the top of your dough will get the pretty lines from the banneton.
    If you're using a cloth or tea towel in a bowl it's ok to put your dough with the smooth side up. Just make sure the dough is tight.
    Lift your dough around the edges to pop a little more rice flour if you feel it needs it.
    Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.
  • Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge.
    I use a large plastic bag to cover it – I just reuse it each time.
    Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be!
    A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. It will also ensure your dough forms a skin which makes it easier to score.
  • Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.
    Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot – but you know your oven so just adjust this time if you need to.
    Leave your dough in the fridge until the very last minute – placing a cold dough into a hot oven will give you a great "spring".
  • Now it's time to bake!
    When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper.
    Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.
    Gently score your bread with a lame, clean razor blade or knife. 
    At minimum a large cross is sufficient, but you can get as artistic as you like. Try to score it fairly deep to ensure the dough opens up.
    Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.
    If you want to you can spritz your dough with extra water before you put the lid on.
    BAKE TIME:
    30 Minutes with the lid on at 230C/450F plus
    10-15 Minutes with the lid off at 210C/410F
  • When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Notes

  • Notes on Flour:  This recipe is written using strong Bread Flour. Bread flour has a higher protein content than All Purpose flour. If you choose to use All Purpose flour you may have a different result because of this. 
 
 
  • Notes on Sourdough Starter:  This recipe is based on you having an active starter that you have fed a few hours before starting your bake. For information on whether your starter is ready, go here.
 
  • Notes on Bulk Fermentation:  If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours. If it’s colder, it will take longer, possibly overnight. I would recommend that you try to do your first few bulk ferments during daylight hours so that you can watch your dough closely. Once you’re more familiar with the process – and the temperature of your home – you will be able to do overnight ferments.You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough. You don’t want to let it go any further than doubled as it will be over fermented. If you want to do an overnight ferment, but your home is warm, consider using a little less starter (ie 25g). Less starter means your dough will take longer to ferment and you will reduce the risk of over fermenting your dough.
     
    You’ll find more information on these topics here:
     
    When is my bulk ferment finished?
     
    What is the difference between cold ferment and bulk ferment?
     
    Why does the amount of starter matter?
     
 
 
  • Notes on Baking:  If you’re worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven – it works!If you’re worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack.
     
    Leave the door ajar and let your bread rest there for a few hours. Make sure you don’t close the door or your sourdough will sweat and you’ll get a wrinkly, soggy crust.
     
    Remember not to cut into your loaf too soon – you’ll need to let it cool for at least a few hours (4-6 is best).

Nutrition

Calories: 1851kcalCarbohydrates: 372gProtein: 61gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3904mgPotassium: 501mgFiber: 12gSugar: 2gVitamin A: 10IUCalcium: 88mgIron: 5mg
Keyword Sourdough Bread, Sourdough Recipes
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