Improved Stand Mixer Sourdough Recipe
100 g active starter
375 g warm water
450 g bread flour
50 g wheat flour
10 g sea salt
I used the concepts of autolyze and folds and visualized them into steps for stand mixers. I have posted a stand mixer recipe before, but this is new and improved.
This may seem strange or too many steps but this worked well for me.
Process:
Put all ingredients wet to dry (salt last) in mixer. Mix on one for a minute. Stop then Stir with spatula. Repeat until flour incorporated. Rest for 30 mins. Mix on 2 for 1 min then stop and stir with spatula. Repeat until dough is well mixed and can form windowpane. This will probably take about 5 mins. Rest 15 mins. Then mix on 2 for 30 seconds to a min. Repeat 2 more increments. Remove from bowl. One lamination fold by hand. Ferment in 78 F environment in straight side container until doubled or desired fermentation. (About 4 hours). Cold ferment 2 hours. (I chose not to long cold retard but that’s each to their own) Preheat oven with Dutch oven to 485F. Score and bake 20 min lid on. Reduce temp 475F lid off. 20 more mins. Bake until internal temp is 205 to 210 F. I am happy to answer any questions with information I forgot to cover or needed clarification 🙂
P.s. I started with feeding my starter at 8:30 in the morning and it was ready to use about 12. I started the long fermentation at about one. It was ready to shape about 4 o’clock and I baked it around six.
by BiPolar2Girl2020
4 Comments
Repeat until dough is well mixed and can form windowpane. This will probably take about 5 mins. Rest 15 mins. Then mix on 2 for 30 seconds to a min. Repeat 2 more increments. Remove from bowl. One lamination fold by hand.
After 15 minute rest, mix for 30-60 seconds… do you rest 15 mins between each mixing?
Thanks for this. I make double batches since my husband and I can go through a loaf pretty quickly and I like to give some away. With arthritis, it’s difficult for me to hand mix a 1000g flour recipe. I’ve experimented a couple of times but wasn’t getting good structure. I’ll be trying this tomorrow.
interesting but it begs the question how much time is being saved if any? i could stretch fold faster than the stand mixer method ie mix one minute rest . the way you begin is interesting but the 1 min then stir spatula 1 min stir spatula thing is odd and requires manual effort .
i wonder if you want to try an experiment and see if it produces results for you ? and be curious to hear about it if you do , developed this out of trying to be efficient and reduce hands on time with the process
take your exact recipie except room
temp water ( this method heats the dough bout 6-8 degrees)
begin all water salt and flour into your bowl autolyse 1 h
add starter in the center pull the dough like a stretch fold but pulling the dough over the starter to cover it so maybe 6-7 stretches now you’ve got a dough ball with the starter fully surrounded by the autolysed dough
into the mixer speed 6
in 30 seconds it looks like oatmeal almost
3 mins it starts pulling away from the sides
round 4-4:30 it’s formed a nice ball and begins slapping against the sides mimicking french slap fold i go bout 30 seconds more usually ending round 5 minutes.
pull a window pane its usually perfect
rest 20 min
one round stretch fold then into the container to ferment . same from there
i think there’s something along the way that can be improved but this is my stand mixer method i’ve been running a while now producing great results.
This is something I sort of developed by being super busy but also addicted to trying to perfect sourdough .
The autolyse upfront reduces time in the stand mixer . also tested salt befor salt after no difference so salt before is quicker .
Would love to hear your thoughts and results if you try it in any ideas it could be made better if you have any .
Thank you for this! I have chronic pain in my arms and shoulders, I’ll try your method next time!