Turns out my notoriously picky eater son likes sourdough, so I get to bake a bit more since I’m not the only one who will eat it! In the aim of consistency I tried using a stand mixer this loaf and was pleased with the results. Anyone else use a stand mixer for sourdough?
405g bread flour, 45g whole wheat flour, 300g water, 10g salt, 90g levain
Fermentolyse flour, levain, 280g water.
30 minutes later add remaining 20g water and salt. Mix on 2 speed (kitchenaid) for 5 minutes, then 4 speed for 3 minutes.
2 sets of coil folds 30 minutes apart. I bulked until almost double with a dough temp of ~76f.
Preshape. 20 minute bench rest. Final shape. 30 minutes room temp proof then into the fridge overnight.
Preheat at 500f. Drop to 470 and bake for 20 minutes covered. Uncover and bake for 20 minutes more at 440.
by Iratenai
22 Comments
I tried a stand mixer for the first time last night and 3 minutes later, my dough was ubiquitously filled with dried clumps within a wet dough. The clumps weren’t even unmixed flour
I’ve tried to use my stand mixer, and every time I do, I get flat lifeless loaves. I just stick to hand mixing and I have much better results.
The best way I’ve gotten to get my dough to come out, only down side is if your doing more than one loaf your best to mix in batches. Mine struggles with more than 1 unless I get hydration way up there
I’ve never had great results with my kitchen aid and gave up trying to use it for rustic loafs. I did use it for sandwich bread, but I find that dough more forgiving but mixing more than 2 loafs at time would always lead to a big mess and dough climbing up past the hook.
I have had great results with my Bosch mixer though. I think the Bosch is gentler on the dough, does a better job incorporating ingredients and it can power through a double batch without any issue. I was quite surprised it did such a good job of my rustic loafs after using it primarily for large batches of sandwich bread. I’ll use it every time from here on out.
Yes. I always use my KitchenAid.
https://preview.redd.it/6octbx8z4u1f1.png?width=2632&format=png&auto=webp&s=6f1dfae6946497a4141f15ef3c4cd734e515b193
Yep for initial mix and to mix in salt. Then it’s stretch and fold by hand
No I’m too poor for one 😂 but it’s only dream list to have one day
I use a stand mixer every time with great results
I do! Mostly good results but not this good!
I get great results with my KitchenAid
https://preview.redd.it/d352ly3icu1f1.jpeg?width=2992&format=pjpg&auto=webp&s=db667d4233704106352ee36ca36ce0a66d42e448
I’d love more info on people’s success. Mine too is always flatter if I use the kitchen aid.
I do . Use KA 6qt that I use if i bake only 1 loaf.
I also have a spiral mixer and that’s even better.
I tried standmixer, which is very convenient, but ive noticed that my loafes look in good shape my slightly smaller than if i do it by hand. What you guys think?
Yeah I use the stand mixer to bring it all together. Wait 20 mins then put it back on to kneed for 5 mins or less. Couple stretch and folds when I feel like it, bulk ferment, shape, retard, bake and BAM happy family
Me! Me! Meeeee!!!
Method:
Initial mix on stir for 5-10 minutes
Let rest 1 hour
Add salt & mix on stir for 10 minutes.
Leave it alone for 6 hours on counter
Dump on oiled parchment paper, stretch it out into rectangle, fold in thirds, then roll it into loaf shape.
Put in prepared loaf pan. Cover w/ plastic wrap.
Wrap heating pad around loaf so I’m not waiting several hours for it to rise and bake.
Once it’s risen close enough for my patience, score and bake.
Leave it on counter overnight, slice, toast, slather in cream cheese….. YUMM!
I do not do or understand the steps everyone else does. I can’t physically do the stretch and folds, because I lack patience, and am sometimes disabled.
Shortcuts for the win!!
Beautiful
I’m gonna try that cut next time
When I’ve tried my dough seems less strong almost like it’s shredding the gluten strands.
I use my Kitchenaid for my initial mix/knead but I do stretch and folds by hand.
Yes, the paddle attachment
Me! I’m usually too lazy or in a rush to mix and stretch and fold by hand. I use the hook attachment and mix at level 1 (which I think is “stir”).
I recently bought a KA mixer and started using it for mixing and kneading my dough. I think you should knead your dough until it passes the window pane test and comes clean off the sides of the bowl (according to Richard Bertinet). Anything else is under kneaded, but can be fixed with additional folds of any kind. For me that is way longer than 4-5 minutes. However, for now i’ve only made very small batched of dough in a big bowl, so the dough hook is not really fully in the dough when kneading. That is a reason I need to knead the dough longer than expected. I will try this with a bigger batch soon to see what that does and how fast that’ll get me dough that passes the window pane test and comes clean off the sides of the bowl