This was my first time making sourdough in a stand mixer and I actually don’t think I can go back to mixing by hand 😂!! It was also my first time not doing a fermentolyse. I used a recipe by @bakingbyluke where he laminates the dough very thin right before bulk fermentation. I can’t believe how thin I was able to get the dough without it tearing 🤯. My fiancé said this was his fave plain loaf so far. It cuts so nicely, I was so happy with the crumb and it was super soft 😍.
Ingredients: Bread Flour 500g, Water 330g, Starter 156g, Salt 12g.
Mix the ingredients and rest for 30 minutes, then machine-knead for 3 minutes on slow and 3 minutes on medium before resting for another 30 minutes. Take your aliquot sample, perform some slap and folds (6-7 sets) and rest for 30 minutes. Laminate the dough as thin as you can get it then place in a bowl for bulk fermentation. Once the aliquot is done pre-shape and let it bench rest for 20 minutes. Final shape and refrigerate overnight.
Preheat oven to 240c, place DO on middle rack at 240c for 33min lid on, lower temp to 230c and place on lower rack for 20min lid off. Enjoy!! 😋💖
by ashbakesstuff
8 Comments
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Looks fantastic!
My go to recipe uses a stand mixer 👍
I’m so confused why you put a little bit in a cup and fermented it separately. Can you please explain this process? 🥰
I’ve been using a heavy duty hand mixer for the mixing for the past few months and very happy with the outcome. You always make things look a
Like choreography in your videos. Mine is more like a Lucille Ball skit.
Amazing loaf! How much protein in the flour?
Funny, your process is exactly how I do mine and I love the gluten development in the dough! Thanks for posting this – I also think I get better results from using my mixer!
I can’t even express how much I (strangely 🤣) enjoyed this lil short haha. I’m super impressed with your skills. Well done 👏👏 🙇♂️