Ultimate Artisan Sourdough Bread Machine Recipe
Discover the art of baking with this Ultimate Artisan Sourdough Bread Machine Recipe. This specially crafted recipe yields a beautifully dense loaf with a chewy crust and a delightful tang, enhanced by the flavor of your preferred sourdough starter. Ideal for those who appreciate a traditional touch, this bread is perfect as a side for soups, sandwiches, or simply toasted with butter. Using a classic 'San Francisco' sourdough starter will impart the perfect acidity, while the warm water and careful measuring ensure the ideal dough consistency. Embrace the joy of homemade sourdough with ease in your bread machine!
10
Servings
220
Calories
7
Ingredients
Ingredients
Sourdough Starter
1 cup (Ensure your starter is active and bubbly.)
Warm Water
3/4 cup (Heat to about 110°F.)
Sugar
1 tablespoon (Granulated.)
Active Dry Yeast
1 tablespoon (Not rapid rise yeast.)
Bread Flour
3 cups (Use high-quality bread flour.)
Oil
3 tablespoons (Preferably olive oil or vegetable oil.)
Salt
2 teaspoons (Fine sea salt.)
Instructions
1
In the bread machine, combine the sourdough starter, warm water, sugar, and active dry yeast. Mix gently to combine.
2
Allow the mixture to sit for approximately 10 minutes, during which you should see bubbles forming as the yeast activates.
3
Carefully add the bread flour to the mixture, ensuring it covers the liquid. Spread the oil and salt evenly over the flour, to avoid direct contact with the yeast.
4
Select the basic course on your bread machine, or customize the settings according to your machine capabilities. For the Zojirushi BB-CEC20, use the following settings: Preheat for 20 minutes, Knead for 20 minutes, Rise1 for 40 minutes, Rise2 for 40 minutes, and Bake for 58 minutes on medium crust setting. Disable Rise3 and Keep Warm settings.
5
Midway through the kneading cycle, check the consistency of the dough. It should be just slightly tacky, resembling the stickiness of a strong Post-it note. Add flour or water as necessary to achieve a smooth, elastic dough that stretches without tearing.
6
Once baking is complete, wait for the bread to cool to room temperature before slicing to achieve even cuts and to prevent clumping of the interior.
7
For a successful start, consider making your own sourdough starter at home or purchase one from a reliable source.
Nutrition Information
3g
Fat
42g
Carbs
7g
Protein
1.6
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Artisan Sourdough Bread Machine Recipe?
It is a specialized recipe designed to create a dense, tangy artisan loaf with a chewy crust using a bread machine.
What type of sourdough starter is recommended for this recipe?
A classic San Francisco sourdough starter is ideal for providing the perfect level of traditional acidity.
How much sourdough starter do I need?
The recipe requires 1 cup of active and bubbly sourdough starter.
What temperature should the water be for this bread?
The water should be warm, specifically heated to approximately 110 degrees Fahrenheit.
Can I use rapid rise yeast instead of active dry yeast?
No, the recipe specifically calls for 1 tablespoon of active dry yeast rather than rapid rise.
Why is sugar used in this sourdough recipe?
Sugar is included to help feed the yeast and ensure it activates properly before adding other ingredients.
How much flour is required for the loaf?
You will need 3 cups of high-quality bread flour.
Why should I put oil and salt on top of the flour?
This placement ensures they do not come into direct contact with the yeast before the mixing process begins.
What kind of oil should I use?
The recipe recommends 3 tablespoons of either olive oil or vegetable oil.
How much salt is included in the recipe?
The recipe calls for 2 teaspoons of fine sea salt.
How long should the yeast and starter mixture sit?
It should sit for approximately 10 minutes until you see bubbles forming.
Which bread machine setting should I use?
You can use the basic course setting or a customized cycle if your machine supports it.
What are the specific custom settings for a Zojirushi BB-CEC20?
Use Preheat for 20m, Knead 20m, Rise1 40m, Rise2 40m, and Bake 58m on a medium crust setting.
Should I use the Rise 3 setting on my machine?
No, the instructions specify to disable the Rise 3 setting.
Is the Keep Warm setting necessary?
No, the Keep Warm setting should be disabled for this recipe.
What crust setting is best for this sourdough?
A medium crust setting is recommended to achieve the desired artisan texture.
How do I check the dough consistency during kneading?
Midway through the cycle, touch the dough; it should be slightly tacky, like the stickiness of a strong Post-it note.
What should I do if the dough is too sticky?
You can add a small amount of flour until the dough is smooth and elastic.
What should I do if the dough is too dry?
Add a small amount of water until the dough reaches a tacky, stretchable consistency.
How long does the bread take to bake?
The baking portion of the cycle lasts for 58 minutes.
Why should I wait for the bread to cool before slicing?
Cooling prevents the interior from clumping and ensures you can make even, clean cuts.
Where can I get a sourdough starter?
You can create your own starter at home over several days or purchase one from a reliable vendor.
How many servings does one loaf provide?
This recipe yields approximately 10 servings.
How many calories are in a slice of this bread?
There are approximately 220 calories per serving.
What is the protein content per serving?
Each serving contains 7 grams of protein.
How much fat is in this sourdough bread?
Each slice contains 3 grams of fat.
What is the carbohydrate count per slice?
There are 42 grams of carbohydrates per serving.
How much fiber does this bread provide?
Each serving contains approximately 1.6 grams of fiber.
What are the best ways to serve this artisan bread?
It is perfect as a side for soups, for making sandwiches, or toasted with butter.
What makes this an 'artisan' style bread?
The use of a traditional starter and the specific texture profile of a dense loaf with a chewy, tangy crust give it an artisan quality.