This easy Sourdough bread mix in the stand mixer is a simple solution for busy people who like to bake sourdough bread but have no time to do all the hand mixing. 😊🤞
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You will need:
60 grams sourdough starter (100% hydration)
270 grams high protein bread flour
20 grams whole wheat flour
10 grams rye flour
209 grams of cold water
6 grams salt + 15 grams cold water
olive oil, for greasing the bulk container
extra flour, for shaping the dough
gluten-free flour, for dusting the proofing basket
Procedure (video):
Prepare your levain: The evening before making the dough, around 8 am, build the starter with 10g starter: 30g water: 30g flour.
Autolyse: In the bowl of a stand mixer, add flour and water. Mix using the paddle attachment for 1 minute, cover, and let the dough sit on your counter for 1 hour. My kitchen ambient is around 27C to 28C or 81F to 82F.
Starter: Add the sourdough starter and mix again using the paddle attachment for 2 minutes on low speed. Cover and rest the dough for 30 minutes.
Salt and water: Add the salt and water, change the attachment to a dough hook, and mix the dough on low to medium speed for 8 to 10 minutes. Perform a windowpane stretch test on your dough to check if it’s ready for long fermentation. Once it passed the test, transfer the dough into a greased container, gives it one coil fold, cover, and rest the dough for 30 minutes.
Stretch and fold: Perform 4x coil fold. For the first three folds, rest the dough every 30 minutes; the last fold rests the dough until it has risen about 30%-50%, and you see a bunch of little air throughout; it’s ready for pre-shaping.
Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a tight boule (ball), be careful not to degas too much, and allow to bench rest for 30 minutes (uncover).
Final shape (batard or boule): Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton, cover, and transfer the dough in the fridge (5C/41F) for 12 - 16 hours.
Pre-heat the oven: The next day, one hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
Score and bake: Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 20 minutes.
Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.
If you tried this recipe, please tag me on Instagram @fildankitchen, so I can share your results. Thanks and happy Sourdough baking! 🤗❤