If you’re an avid bread machine baker like me on a quest for a great sourdough, look no further! After much trial and error I finally have written The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf. More than likely if you are reading this, then we were in the same boat, searching for a simple way to get that artisanal flavor from the convenience of our favorite kitchen gadget.
There are many recipes out there for the bread machine, most of them call for added store-bought yeast, and a few are leavened by wild yeast. Though they all worked to some degree, they weren’t quite right for me. So, how can we make the most of a bread machine? Let’s make sourdough!
What to Expect from this Guideline
Whether your main goal is making the healthier alternative to store-bought sandwich bread with the added benefits of sourdough, or simply seeking out that amazing tangy flavor. This guide offers basic info such as:
- Detailed information on the supplies and ingredients needed.
- The benefits of sourdough and the convenience of the machine.
- A glossary of terms used in this method.
- Frequently asked questions to help you troubleshoot & fine-tune the learning process.
- Options for flexibility such as bulk fermenting & baking the same day or bulk then cold fermenting and baking the next day. As well as different baking temperatures to try.
- A general timeline to help you visualize how the recipe works from start to finish before you begin. Of course as always, adapt it your own needs as you see fit.
- An option for a Spelt/Wheat bread.
Sourdough baking is not a one size fits all (sourdough police don’t come for me). There are many methods and avenues to take such as “clockwork” instructions provided in culinary schools or even more “scientific” directions used in the everyday kitchen, all methods in search of that perfect crumb and crust. This bread isn’t about the crumb, it’s about being healthier, simplicity, and worthy of your best sandwiches or toasties.
With all of that being said, there are a few things I know for certain, sourdough & capturing wild yeast is an ancient tradition. They did not have scales, thermometers, special pans, machines, or timers and they were still able to make bread. Though techniques have modernized (thankfully), sometimes we need to keep pressing forward because sourdough is a journey and I believe that adaptability is key.
Starters vary in how they are made and maintained. Hydration levels can be different as well as how they are stored. Even the flour we use has come from it’s own environment. Your home will not be like anyone else’s. There are bacteria and wild yeast that can only be found where you are. Pretty cool stuff huh?
I will give you enough information to get started with your bread machine. No complicated instructions, all you need is time to let it do it’s thing, and be ready to learn & modify if you need to. So, roll up your sleeves, keep reading and get your starter ready. This is the recipe you’ve been looking for!
Why Sourdough for Bread Machines?
Many of us love the idea of making our own sourdough bread for the unbeatable flavor of homemade, but either the process of baking it completely by hand was a little intimidating or time was short. For me, it was a little bit of everything that motivated the experimenting I have done with my machine. I set a goal put on paper everything that I needed because I know I can’t be the only one.
After a full year of making my own regular yeasted bread, the next big commitment was conquering sourdough. Gluten is not my friend, and as much as I love bread, it does not love me back. Thankfully fermentation has come to the rescue. I can still make regular baked goods for family and friends but I can indulge too!
Sourdough is made from a mixture of flour and water fermented by naturally occurring wild yeast and lactic acid bacteria. Unlike conventional breads, sourdough relies on a slow fermentation process, resulting in a unique, tangy flavor and a chewy, artisanal crust. Beyond its delicious taste and texture, sourdough offers several health benefits.
It’s easier to digest and may be better tolerated by some people with gluten sensitivity. Sourdough bread also has a lower glycemic index than regular bread, you can even reduce the sugar or swap it out (see below). Additionally, the presence of beneficial bacteria in sourdough can support gut health and improve nutrient absorption. Combine all of this naturally occurring goodness with the modern day convenience of a machine and we have a great match!
What You’ll Need:
1.5 or 2 pound Bread Machine- This will make a large amount of dough but since we are not baking in the machine, either size works. If you are new to a bread machine altogether, check out my Bread Machine Master Butter Dough recipe where I give you all my best tips.
Filtered Water– I don’t recommend using tap water of any kind because of the chlorine, fluoride, and minerals can destroy the wild yeast. I always use a bottle of filtered water for both feeding my starter and making bread. Using it at room temperature is just fine in warmer months, but if your kitchen is particularly cold, opt for warmer water, no more than 85 – 95°F.
Oil- Oil enhances the bread’s texture and flavor. Adding a small amount of fat helps soften the crumb and crust, making the bread more tender. I use a neutral oil such as avocado or you can even use olive oil. Softened unsalted butter also works if you are not dairy free.
Active Sourdough Starter- You will need more than 1 cup or 240 grams in your jar. Enough for the recipe and a little extra to feed and keep going. To get mine nice and active, I recommend feeding it as you normally do about 2-4 hours prior to getting started. I prefer the consistency to be more of a thick pancake batter. If you would like a little information on how I got my first starter going check out my article here. If you store yours in the fridge, please follow the methods you are familiar with.
NOTE: A strong starter really is the foundation of good sourdough bread, a “sluggish” starter will not provide enough fermentation in a timely manner. The gluten will begin to break down too much before a “sleepy” starter has done its job. Make sure that your starter is sufficiently fed, bubbly and at its peak when you use it.
Organic Unbleached All-Purpose Flour- Organic unbleached flour is crucial for sourdough bread making because it has natural wild yeast and beneficial bacteria in it already that encourages a healthy starter and dough. Bleached flours are chemically treated to whiten and remove these vital microorganisms, and can affect the final out come of the bread. A quality Unbleached Bread Flour can also be used, it will likely give you a little bit of a better rise and structure, but I get great results with both.
Spelt or Whole Wheat Flour- (optional) This is only for those who want to make a wheat loaf. Always use a quality flour, anything that you would use to feed your starter works.
Salt- No iodized, use sea salt or plain table salt. It enhances the flavor by balancing the sourness of the natural fermentation process, making the bread taste better. It also regulates yeast activity, slowing it down slightly, which helps control the fermentation process and results in a better texture and crumb structure. So, not only does salt add flavor, but it also adds to the overall quality of the sourdough loaf.
Brown Sugar- I love to make my own with blackstrap molasses, but store-bought works beautifully as well. If you would like to see how I make it, check out how here. You can also swap it in a 1-1 ration for coconut sugar. SEE FAQ below about how to reduce the sugar.
Digital Gram Scale- (optional) Using a scale allows me to use less dishes by carefully measuring into the bread pan that is resting on my scale. With practice, this has made things easier, faster, and less dishes! Aside from that, there are some important points to mention. Volume measurements can be affected by factors like how ingredients are packed or scooped. Weight measurements provide accuracy, allowing you to replicate your sourdough success more reliably.
Small Silicone Spatula- (optional) Helps to guide any ingredients stuck to the side of the pan during the first 5 minutes of mixing. Anything soft that will not scratch also works.
9 x 5″ OR 12 x 4.5” Loaf Pan- I recommend using a pan with a lighter coating. Avoid glass or dark non-stick because they can brown faster, resulting in burnt bread due to the longer baking time required. If you use a darker non-stick or glass, please reduce the heat by 25°F.
Parchment Paper- (optional) If baking in glass or dark non-stick, it is recommended that your pan is well prepared with oil AND parchment paper to prevent sticking & burning.
Extra Baking Pan- For a water bath, steam promotes good “oven spring”. Fill it halfway with water and place in the oven while it is pre-heating.
Digital Thermometer- or other thermometer for baking. Sourdough bread often takes longer to bake than other breads due to its higher hydration level and the presence of organic acids from the fermentation process. The ideal internal temperature for sourdough bread is typically around 200-205°F (93-96°C). Using a thermometer is essential to ensure the bread is fully baked, it helps avoid undercooked or doughy centers. Overbaking can lead to a dry or tough loaf.
Plastic Wrap- When bulk fermenting in the loaf pan, I highly recommend covering well with plastic wrap to prevent drying out. If it forms a “crust” before baking then it will affect the rise during fermentation, the oven-spring while baking, and can have unsightly cracking (similar to a “lid”)
Cooling Rack- Let your bread cool in the pan for 10-15 minutes then place on the rack. This preserves that beautiful crust all around and prevents “soggy” bottoms.
Salted Butter- (optional) After the bread comes out of the oven I love to baste the crust with about a tablespoon of salted butter. It softens the crust just a tad and gives it a nice glossy finish.
Sourdough Baking Terms
Baking with sourdough can sometimes feel overwhelming and complicated, so I am going to give you the definition of terms used in my timeline. Much like needing to know the ingredients and equipment ahead of time, knowing and understanding the steps is also important. For simplicity sake, I only cover the most important definitions used for this guide.
Bulk Fermentation or Bulk Rise
This is the first rise and is one of the most important steps in any sourdough baking. Generally it is the process of giving time for “chemical” reactions and changes to take place, allowing it to expand, gluten to develop, and the dough to strengthen. For this recipe, it starts after the kneading ends and continues until the dough is placed in the fridge for a cold fermentation or baked.
Cold Fermentation
A cold ferment is when the temperature of the dough is lowered by putting it in the fridge to rest. When creating this recipe I found it was easier to stick with one general timeline. We bulk ferment the first rise and leave an option to cold ferment the for a longer period of time. This is an optional step with this recipe and works great if you need to make the dough ahead and have it ready at a specific time.
Scoring
Without scoring, the steam will find its own weak point and burst through the crust as it bakes, this creates openings in your bread that could vary in size and placement. The goal of scoring is to pre-determine the way dough rises in the oven in manner that helps it maintain its shape. I don’t personally score my loaf, for me it usually opens nicely on its side. I like the natural look, but you can score it down the middle if our like using a lame or a clean razor blade.
Oven-Spring
Oven-spring is like the grand finale of bread baking, where your dough rises dramatically during the first 20 or so minutes in the oven as it bakes. The rapid rise is called oven-spring and happens in all leavened breads. It is more prominent when steam is added to the oven in the form of a water bath.
Crumb
Crumb is the texture of the inside of the bread and an “open” crumb is synonymous with sourdough and is highly sought out by aficionados, which I have to say I am not. This bread has more of a closed crumb like a store bought loaf, although that may not be a bad thing at all. The flavor is there in my opinion and so are the health benefits. That is where my priorities lie. I think this is primarily due to the length of time the machine kneads. The hydration is great, plenty of time is given for fermenting… all in all with or without open texture, it gives a fantastic bread!
TIMELINE Examples:
If you don’t start your day at 7 am, no worries! Just scale this timeline to suit your day better. Write it out and stick it to your fridge. Make notes & adjustments if you need to, this is just a step-by step guide that I used to find my sourdough success!
7:00 AM Feed your starter as you normally do, making sure you have more than 1 cup or 240 grams.
10:00 AM Add the ingredients as directed in the recipe card below. Start your bread machine on the dough cycle (1 hour 30 minutes) and as directed in the recipe card below.
Bulk fermentation begins when kneading ends (1 hour 10 minutes, remaining), set a timer for the remainder of the time on your machine.
11:30 AM The bread machine finishes. Grease a 9 x 5” OR 12 x 4.5” loaf pan. Using wet hands, remove the dough from the machine and place into your loaf pan. I don’t get technical here, just be careful not to knock out the bubbles, tuck, fold, & stretch as needed.
Lightly oil the surface of the dough & cover with plastic wrap to prevent it drying out and forming a crust. Leave it on your counter, making sure an alarm is set for about 2-3 hours (the time needed to ferment enough to either bake or refrigerate will depend on the climate of your kitchen AND the activity of your starter).
It is ready when it has risen between one inch from or up to the edge of the pan. See photos below.
If after 3 hours, you still don’t see that it has increased in size about 50%, give it another hour or two. The surface should have smoothed out quite a bit, be careful with this one, better to under-proof, than over-proof (ferment).
My dough typically takes 3-4 total bulk fermenting hours (including bread machine time) in a 75°F/24°C kitchen to be ready for either baking or a cold ferment.
GOOD AFTERNOON: You have two choices:
It’s baking time! You can bake now or cold ferment, see below.
Cold fermentation: Once your dough has finished bulk fermenting on the counter, you can place it in the fridge for 12-24 hours (this time can vary depending on how your starter behaves and how much time you allowed for a bulk fermentation).
This extends the process, giving you more time as needed AND increases tangy flavor without over-proofing. Bake straight from the fridge. No proofing time required. See below for instructions on how to bake.
Set the rack in the middle and another on the bottom. Pre-heat your oven to 375°F/190°C/Gas Mark 5, place a water bath on the bottom rack and your bread in the middle. Get it nice and hot for about 15-30 minutes before baking.
If baking in glass or dark non-stick, it is recommended that your pan is well prepare with oil AND parchment paper to prevent sticking & burning.
You can score just before baking. I don’t, I let it do its thing naturally.
Bake for 25 minutes, do not open the oven door, this is when your bread will rise the most.
NOTE: For cold fermented dough, you can increase the temp to 425°F/220°C/Gas Mark 7 for the first 25 minutes, then reduce to 375°F for the remainder of the baking time.
HALF-TIME: Carefully remove the water bath, this will allow a deeper crust to develop. Rotate the loaf pan and bake for another 20-30 minutes, until the internal temperature reaches 205°F.
NOTE: If you like a lighter crust, use foil at any point after the first 25 minutes of baking. See FAQ for more tips.
FINISHING LINE: Let it cool for 10 minutes, then remove the bread from the pan. Baste with butter if you wish, and cool completely on a rack for at least one hour before slicing. Waiting longer, such as 4 hours gives me better slices, but do what’s best for you.
The times and directions provided can be used as is, OR adapted to fit your schedule and climate of your kitchen. Take notes of any changes you may need to make and add it your this or your own timelines.
Sourdough is about practice and reading the dough. You may need to bake several loaves before you have that ah ha! moment. Give yourself grace, practice makes progress. If you over-proof by accident, try to make flatbreads or fry bead, even bread crumbs.
It is through my own trial an error that helped me write this guideline to share with you. It is my goal for you accomplish what we set out to do from the beginning… get that fresh baked bread in the easiest way possible. Doing it with sourdough is just the next step up. You got this!
FAQ
My kitchen is particularly cold. Are there any extra steps I can take to help the ingredients get started? I use room temperature water in the summer and/or warmer months (I live in Arizona, so that is most of the year), but in the winter when we have cold mornings, I will heat my water a little bit. No more than 85°F − 29°C. Play around with this temperature to figure out what works best for your starter.
Can I reduce the sugar or swap it out? Yes, I have used 3 tablespoons, experiment as needed.
As far as swaps, white sugar also works and so does coconut sugar (which can be slightly lower on the glycemic index) if you are looking for an unrefined option. I do not recommend any liquid sweeteners or sugar free alternatives, however you are always encouraged to research sugar-free substitutions further before experimenting. I have not tested this with no sugar yet, but until I do, I don’t see the harm in trying. There are plenty of recipes that have no sweetener included.
The dough is quite sticky, how do I release it from the machine pan? In my experience it has always been easier to remove the dough right after the machine has stopped the cycle and place into your greased loaf pan. This is also where “wet hands” comes in handy, it prevents the dough from sticking to you and helps you release it from the machine pan.
How to know when your dough is done bulk fermenting: Temperature matters, pay attention to how warm or cool your kitchen is during bulk fermentation and proofing. A warmer environment speeds up fermentation, while a cooler one slows it down. Because of this, it is hard to give an exact time which is why I give you a range and even that can vary. So, learn to read your dough for the following signs: dough volume, dough appearance and texture.
- Dough volume should be about double from the gas built up from yeast fermentation. It should visibly increase in size during the proofing process. You can compare the size of the dough before and after. It should roughly double in volume and smoother
- Dough appearance & texture should no longer be rough after sourdough bulk fermentation. It should be smooth looking, watch for a domed, slightly puffy appearance. It will also look aerated and possibly have small bubbles on the surface.
Remember that sourdough proofing can also vary depending on factors like the strength of your sourdough starter, the room temperature. It’s a good idea to get to know how your dough works in your kitchen through practice. Additionally, slightly under-proofed dough is better than over-proofed dough, which can lead to a flat, dense loaf. Here are some more signs to look for:
- Time: This can vary depending on factors like temperature, hydration level, and the strength of your sourdough starter. Use a timer and check it regularly.
- The “Float Test”: This is an optional method. Take a small piece of dough and gently place it in a bowl of water. If it floats, it’s usually a sign that the dough is adequately proofed. If it sinks, it needs more time.
How long can this hang out in the fridge? Since we are using all-purpose flour, I don’t recommend cold fermenting for more than 24 hours, 12 seems to work best for me.
Can I skip bulk fermentation and go straight to the fridge? Yes! The machine time has already given you some bulk fermentation, so you can lightly oil the surface, cover with plastic wrap and go straight to the fridge if you are low on time to supervise your dough.
How can I prevent over-proofing? If your kitchen is particularly warm, cut back on the counter time and go straight to the fridge. If your starter tends to over-flow or is HIGHLY active I would bake at the 12 hour mark. Sometimes by starter behaves one way then another. I have found that even if it becomes a little over proofed in the fridge that it still slices beautifully.
Does my dough have to be room temperature before I bake it? Should I let it proof on the counter after removing from a cold fermentation? No, the chances of over-proofing increase by doing this, and in my testing of this recipe, doing so even for a little bit made no noticeable difference. It would take too long for it to come to “room temperature”. Instead I opt for baking at a higher temperature like you would a traditional boule, in this case 425°F/220°C/Gas Mark 7 for the first 25 minutes to help the oven-spring.
Though this is a sandwich loaf, can I score the top? Yes you can. I don’t take the extra step very often, I tend to let it split if and where it wants to. But if you want something pretty and more uniform, go for it!
How long should I wait before slicing? At least an hour, several is better. If you cut into hot or warm bread, you release steam. By doing that, it loses moisture and can go “stale” quicker. SEE storage information below.
Is it possible to get an “open crumb” like an artisanal sourdough? Not likely, though some may occur. We are skipping over some of those “technical steps” like exact hydration, percentages, autolyse, stretches and folds, mixing by hand, etc. I will say that the crust is lovely and the taste is on point. That is all I need in a sandwich bread.
What if I prefer a lighter crust? Use foil to cover it after the first 25 minutes. I would also highly encourage you to not use and dark coated non-stick pans or glass dishware. If that is all you have, then please grease it well and line with parchment paper.
What can I do if my first attempt didn’t work? This is part of the sourdough process, we have all been there and understandably we don’t like to waste ingredients either. So here are my suggestions:
- Bread Crumbs- Bake and cool as normal, then make bread crumbs. Check out how here.
- Croutons- Check out my favorite recipe for Garlic Herb Croutons.
- Flatbread
- Fry Bread
Making your first starter? Learn more about how I started my journey here.
New to bread machines? Check out my other guide here.
More questions? Reach out to me in the comments below, I would be happy to help!
Storing and Freezing
Storing: Keep your sourdough bread in a breadbox, a paper bag, or a loosely sealed plastic bag at room temperature for up to 2-3 days, or refrigerate for up to a week. Sourdough tends to have a longer shelf life than regular bread, thanks to its acidity.
Freezing: To freeze your loaf, slice it first and wrap the individual slices tightly in plastic wrap or aluminum foil. Place these slices in a resealable freezer bag. Sourdough can be frozen for up to 3 months. When you’re ready to enjoy it, simply toast the slices straight from the freezer.
Creative Ways to Use Your Bread
Open-Faced Sandwiches: Load up a thick slice with your favorite toppings… avocado, smoked salmon, poached eggs, or roasted vegetables.
French Toast: Transform your sourdough into a sweet breakfast by making French toast with a dusting of powdered sugar and a drizzle of maple syrup.
Breakfast Casseroles: Tear your sourdough into chunks and use it as the base for a savory breakfast casserole with eggs, cheese, and veggies. Check out my recipe for Overnight Breakfast Strata.
Homemade Croutons: Not just for the less than perfect loaves, dice up your “day old” sourdough and turn it into crispy croutons for salads or soups.
Panini: Press your sourdough sandwich between the hot grates of a panini press for a deliciously crispy sandwich.
Final Thoughts…
I’ll cut to the chase and explain exactly which method is my favorite. Although each one worked beautifully for me, the 12 x 4.5″ loaf pan definitely is my preferred pan to use. I understand not everyone has it, but I do think it is worth looking into, or at least something similar especially for sandwiches.
When I need a same day loaf, a shorter bulk fermenting time of 3-4 total hours achieves a great loaf of bread in either pan, (this time may vary for you). However, I prefer letting my dough rest on the counter for a few hours then straight to the fridge for at least an overnight cold fermentation, even better if it is 24 hours. The health results are better, the tangy flavor is there and so is the presentation.
The point of this article is to share that good sourdough can be made using the bread machine as your main “mixing” tool. Sure, you aren’t baking in it and I don’t feel that it can be baked well enough, if at all in a machine because it does not offer the right temperatures or environment for baking. There needs to specific control here so it is fully baked through.
Maybe you struggle with your hands so you already have a bread machine, or maybe you have the machine and don’t own a stand mixer. Many of us need to make the most of what our kitchen already has.
No matter the reason, I have shared my methods here with you and I hope it helps as many people as possible no matter the reasons. Whether you make a loaf or are seeking out to experiment further with shaping buns or rolls, this is a great starting point. As always please comment below, I’d love to hear from you, whether it’s a question before you start or letting me know how it went. As a community, we can use this guide as a growing resource for a different path to sourdough!
Looking for more Bread Machine or Sourdough recipes? Check these out!
Bread Machine Master Butter Dough
Simple Overnight Cinnamon Rolls
Orange Maple Brioche Sticky Buns
More coming soon!
If you found The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf helpful, rate & comment below!
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100% Sourdough Bread Machine Sandwich Loaf
Equipment
- 1 1.5 or 2-pound bread machine,
- 1 Digital Gram Scale (optional but HIGHLY recommended)
- 1 Small Silicone Spatula (optional)
- 1 9 x 5"or 12 x 4.5” Loaf Pan, avoid dark coatings or glass if possible.
- 1 Parchment Paper (optional), to prevent sticking as needed.
- 1 Plastic Wrap
- 1 Extra Baking Pan, For a water bath
- 1 Digital Thermometer or other thermometer for baking, (optional but HIGHLY recommended)
- 1 Cooling Rack
Ingredients
White Sourdough
- 1-1/4 to 1-1/3 cup filtered water, avoid tap water, room temperature or up to 85°F − 29°C, SEE NOTES BELOW
- 1 cup active starter, SEE NOTES BELOW
- 2 tablespoons neutral oil, or olive oil
- 4-2/3 to 4-3/4 cups organic unbleached all-purpose or bread flour, SEE NOTES BELOW
- 1-1/2 teaspoon salt, no iodized, use sea salt or plain table salt.
- 1/4 cup brown sugar, or coconut sugar, SEE NOTES BELOW for reducing the sugar or swapping it out.
- 1 tablespoon unsalted butter, optional for the crust after baking.
White Wheat Sourdough
- 1-1/4 to 1-1/3 cup filtered water, avoid tap water, room temperature or up to 85°F − 29°C, SEE NOTES BELOW
- 1 cup active starter, SEE NOTES BELOW
- 2 tablespoons neutral oil, or olive oil
- 2-2/3 to 2-3/4 cups organic unbleached all-purpose or bread flour, SEE NOTES BELOW
- 2 cups spelt flour, or whole wheat flour
- 1-1/2 teaspoons salt, no iodized, use sea salt or plain table salt.
- 1/4 cup brown sugar, or coconut sugar, SEE NOTES BELOW for reducing the sugar or swapping it out.
- 1 tablespoon unsalted butter, optional for the crust after baking.
Instructions
Making the Dough:
- In the morning, feed your starter as you normally do, making sure you have more than 1 cup or 240 grams.
- After your starter has started to rise & wake up (approximately 2-4 hours after feeding), you are ready to start the dough.
- Remove the bread pan from the machine and begin adding your ingredients from wet to dry, as listed above or as recommended for your particular machine. Start your bread machine on the dough cycle (1 hour 30 minutes)
- Set a timer for 5 minutes and help along any ingredients stuck to the sides with your small silicone spatula. Make adjustments for too wet or too dry. The dough should stick and release from the sides of the pan as it kneads and there should be no "puddles" of dough under the paddle though this is a "wetter" dough. Bulk fermentation begins when kneading ends (1 hour 10 minutes, remaining), set a timer for the remainder of the time on your machine.
- When the bread machine finishes, grease a 9 x 5” OR 12 x 4.5” loaf pan with the oil used in the recipe. Using wet hands, remove the dough from the machine and place into your loaf pan. I don't get technical here, just be careful not to knock out the bubbles, tuck, fold, & stretch as needed.
- Lightly oil the surface of the dough (about 1 teaspoon) & cover with plastic wrap to prevent it drying out and forming a crust. Leave it on your counter, making sure an alarm is set for about 2-3 hours (the time needed to ferment enough to either bake or refrigerate will depend on the climate of your kitchen AND the activity of your starter). It is ready when it has risen between one inch from or up to the edge of the pan. If after 3 hours, you still don't see that it has increased in size about 50%, give it another hour or two. The surface should have smoothed out a little bit, be careful with this one, better to under-proof, than over-proof (ferment). You are going to learn as you make this bread again and again. That is the nature of working with "wild yeast". Practice. My dough typically takes 3-4 total bulk fermenting hours (including bread machine time) in a 75°F/24°C kitchen to be ready for either baking or a cold ferment.
- Here you have two choices:It's baking time! You can bake now. See below.ORCold fermentation: Once your dough has finished bulk fermenting on the counter, you can place it in the fridge for 2-24 hours. This extends the process, giving you more time as needed AND increases tangy flavor without over-proofing. Bake straight from the fridge. No proofing time required.
- To Bake: Set the rack in the middle and another on the bottom. Pre-heat your oven to 375°F/190°C/Gas Mark 5, place a water bath on the bottom rack and your bread in the middle. Get it nice and hot for about 15-30 minutes before baking. If baking in glass or dark non-stick, it is recommended that your pan is well prepare with oil AND parchment paper to prevent sticking & burning. You can score just before baking. I don't, I let it do its thing naturally.Bake for 25 minutes, do not open the oven door, this is when your bread will rise the most. NOTE: For cold fermented dough, you can increase the temp to 425°F/220°C/Gas Mark 7 for the first 25 minutes, then reduce to 375°F for the remainder of the baking time.
- After the first 25 minutes, carefully remove the water bath, this will allow a deeper crust to develop. Rotate the loaf pan and bake for another 20-30 minutes, until the internal temperature reaches 200-205°F (93-96°C).NOTE: If you like a lighter crust, use foil at any point after the first 25 minutes of baking. See FAQ for more tips.
- When done, let it cool for 10 minutes then remove the bread from the loaf pan. Baste the crust with butter if you wish, and cool completely on a rack for at least one hour before slicing. Waiting longer, such as 4 hours gives me better slices, but do what's best for you.
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