So you love the taste, feel, smell, and texture of homemade sourdough bread, but you just think it’s too complicated? Autolyse, kneading, folding, and a whole bunch of other things. Well, here comes the to the rescue. This is my recipe for stand mixer sourdough bread.
So these last couple of years, sourdough bread has been all the craze. People love to eat them, but there’s a growing interest in making them yourself.
For the person that wants fantastic bread with a minimal amount of effort, I’ve developed this method that only requires you to mix the dough, ferment it, shape it and then bake it.
Decided To Experiment With Using A Stand Mixer For My Usual Sourdough Recipe, To Disastrous Effect. I Think I Overmixed And Ripped The Heck Out Of The Gluten Network, Resulting In A
The hydration is 75%. That’s a bit higher than some flours can take, so in the method, I give you the numbers to make it 70%.
If it’s the first time you make this bread or the first time you use the flour you are using, start at 70% and if it seems dry, work your way up.
The inoculation, which means the amount of starter compared to the amount of flour, is 20%. This is a good amount for fermenting at room temperature. 22-24°C/72-75°F. If your room is a lot colder, increase this percentage. If your room is a lot warmer, lower this percentage.
Easy Stand Mixer Sourdough Bread
The salt is 2%. This does seem like a lot of salt, but remember this is for the entire bread, so each slice won’t have very much salt in it.
If you want to change the quantity, the size, the hydration, or the inoculation, it can be done here in my Bread Calculator.
It takes a lot of manual labor to get the same amount of gluten development when kneading or folding. Great gluten development is one of the essential factors in getting a great oven spring.
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Taste-wise, it’s super delicious. I love the taste that rye gives when mixed with wheat. If you have another whole grain you adore, you can substitute the rye.
This is my recipe for sourdough bread made in a stand mixer. If you like the recipe, please consider sharing it with like-minded bread lovers on social media.
If you make it and post it on Instagram, please tag me as @ so I can see it. That would make me very happy.
How To Use A Stand Mixer For Sourdough Bread
Make awesome bread the easy way. No folding, autolyse or all those other things. Just crusty, open crumb goodness with lots of taste.This article will show you how to use a stand mixer for sourdough bread, as well as the pros and cons of this method.
It will also outline how to use a stand mixer for other sourdough recipes, including butter rich brioche doughs and sandwich breads.
Using a stand mixer for sourdough bread can be useful for many reasons. Some of the pros of using a stand mixer for sourdough are:
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There aren't too many reasons not to use a stand mixer for sourdough bread, but if I had to pick some, they would be:
I find that making sourdough in a stand mixer is very handy if you are time poor. I can knead a loaf while simultaneously cooking dinner for my family. It's then easy to let it bulk ferment overnight.
The paddle is good for pre mixing the ingredients. You can use it to mix the sourdough starter through the water. It's also handy for dissolving sugar into milk for recipes like sourdough cinnamon rolls.
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The dough hook should be used once the ingredients have formed a dough. The hook will knead the dough in the stand mixer bowl.
The stand mixer will knead the dough and develop the gluten structure for you. 2 minutes kneading in a stand mixer is equivalent to around 10 - 12 minutes of hand kneading.
But when making traditional sourdough bread, you do not need to perform any stretch and folds or coil folds once you've mixed the dough in a stand mixer.
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If you are using a stand mixer to make sourdough bread - you may also want to make flavor additions to the dough.
Add the flavors towards the end of the kneading so that they are well incorporated but don't get too thrown around by the dough hook.
Alternatively, you can add your flavors in after the kneading process is complete. Allow the gluten to relax in the dough and then add them by laminating the dough.
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These tips are mainly for making sourdough in a Kitchen Aid Stand Mixer, but can be applied to any smaller stand mixer.
While it's possible to make traditional sourdough in a stand mixer, there are also other sourdough recipes which work really well in a stand mixer.
Yes it's perfectly fine to mix sourdough in a stainless steel Kitchen Aid bowl. It is non reactive and will not affect your bread.
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You'll know when your stand mixer has finished kneading your sourdough when the dough is not sticking to the sides of the bowl. It will form a ball around the dough hook. It will be quite elastic and stretchy and will slap the sides of the bowl as it goes around.
Sourdough is sticky so it will tend to stick to the hook. Egg rich doughs like brioche will tend to stick more than a lean sourdough. It's normal for sourdough to climb the dough hook while being kneaded in a stand mixer.
You should be able to get your sourdough kneaded in around 4 - 6 minutes in a Kitchen Aid mixer. Allow the dough to knead for 2 minutes before giving the machine a short break. This stops the motor from over working, but also stops the dough from becoming too hot.
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The time you need to bulk ferment will depend on the temperature in your home. This recipe has 100g of starter so will ferment at a good rate as it is slightly higher hydration. You can leave it overnight, but you'd need to have a cool home, so under 18 degrees. You don't want it to go over while you're sleeping. You can read more about how the amount of starter affects your sourdough here.
Your dough is ready to move onto the next stage when it's doubled in size, slightly domed on top and is full of bubbles. It will be soft and pillowy and NOT sticky on top! You can read more about bulk fermentation here.
Serving: 100 g Calories: 1896 kcal Carbohydrates: 382 g Protein: 63 g Fat: 9 g Saturated Fat: 1 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 1 g Sodium: 3905 mg Potassium: 501 mg Fiber: 13 g Sugar: 2 g Vitamin A: 10 IU Calcium: 88 mg Iron: 5 mgEnds November 29th, 2023 at 11:59PM EST. Excludes ground shipped products. Discount taken off regular price excluding taxes, delivery, install/uninstall and haul-away. Only valid for new orders on . Major appliances limited to refrigerators, ranges, cooktops, dishwashers, microwaves and hoods. While supplies last.
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Rustic, flavorful and delightfully crusty, sourdough bread is an artisan classic you can use to create hearty sandwiches and melts or pair with fresh, flavorful toppings like basil, mozzarella or tomato for a bruschetta appetizer. Using your
Stand mixer, you can skip manual kneading to make delicious homemade loaves with ease. Read the recipe below to start making delicious creations like sweet French toast or soup in a homemade bread bowl easily with your stand mixer.
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Sourdough bread is a biologically leavened loaf that can require a slower ferment in order to rise, typically made from a mixture of flour, water, salt and sourdough starter. After baking, the result is a hearty loaf with a distinct tangy flavor and slightly chewy texture.
Sourdough is a naturally yeasted bread, meaning you won’t need to use commercial yeast for your dough to rise as you would when making other types of yeast-risen bread.
Sourdough bread made from a basic recipe is a great canvas for exploring the many recipe possibilities for this chewy, crusty artisanal favorite. Once you get familiar with the basic recipe, you can start experimenting with different add-ins like sage, thyme, oregano and rosemary for an even more flavorful bite.
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Stand mixer for this basic recipe can help you with mixing and kneading, saving you preparation time so you can focus on other making tasks.
Set the mixer to speed 2 and sift in the flour by turning the dial. While the flour is sifting, pour the water and grapeseed oil into the stand mixer bowl. Next, add the sourdough starter to the bowl and allow the mixture to sit. You can use the autolyse method to let it rest for 20-60 minutes.
Remove the dough from the bowl and form into a loose mound before gently punching down. Then, place the dough into a floured proofing basket and let it rise again.
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Sourdough bread starter is made via a process called feeding which involves mixing a portion of the starter with flour and water before allowing it to rise and bubble. The starter is then added to the dough once it's ready.
If using a homemade starter from a recipe, check its readiness by floating some of it in
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