Stand mixer sourdough bread recipe – the easy way to awesome bread

So you love the taste, feel, smell and texture of a 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 Foodgeek to the rescue. This is my recipe for sourdough bread made in a stand mixer.

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.

The problem is that most of the recipes are more complicated, mine included.

For the person that just wants awesome 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.

Sourdough bread on a wooden board

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The dough in this sourdough bread stand mixer recipe

Vitals

Total weight1400 grams
Prefermented flour9.1%
Hydration75.0%
Yield2 small breads

The dough

The dough is a pretty standard dough for sourdough bread, what differs here is mainly the method.

The flour is 80% high-protein bread flour, 20% whole-grain rye flour.

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.

Sourdough Boule on a wooden board in front of a brick wall

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.

You can use my bread calculator to change the inoculation.

The salt is 2%. Which 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.

WeightIngredientBaker's Percentage
576gbread flour80%
144gwhole grain rye flour20%
522gwater72.5%
144gstarter (100% hydration)20%
14gsalt1.9%

If you want to change the quantity, the size, the hydration or the inoculation, it can be done here in my Bread Calculator.

Fermentation bubbles on a sourdough bread

The conclusion for this sourdough bread stand mixer recipe

So, there is do doubt that this method makes it a lot easier to make sourdough bread.

The gluten development that you get from mixing your dough on a machine is also very, very good.

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 important factors in getting great oven spring.

Taste-wise, it’s super delicious. I love the taste that rye gives when mixed with wheat. If you have another whole grain that you adore you can absolutely substitute the rye.

The crust is super crispy and the crumb is gorgeous and open. I don’t know what more I’d want from a bread.

Gorgeous open crumb from this sourdough bread stand mixer recipe

Please share this recipe for this sourdough bread stand mixer recipe

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 @foodgeek.dk so I can see it. That would make me very happy.

Machine Mixed Sourdough Bread

Course: All
Cuisine: All
Keyword: sourdough bread, stand mixer
Prep: 15 minutes
Cook: 1 hour 20 minutes
Proofing: 6 hours
Total: 7 hours 35 minutes
Servings: 2 sourdough bread
Calories: 1356kcal
Author: Sune Trudslev
Nutrition Facts
Machine Mixed Sourdough Bread
Amount Per Serving (1 sourdough bread)
Calories 1356 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 2734mg119%
Carbohydrates 277g92%
Fiber 16g67%
Sugar 2g2%
Protein 44g88%
* Percent Daily Values are based on a 2000 calorie diet.
Make awesome bread the easy way. No folding, autolyse or all those other things. Just crusty, open crumb goodness with lots of taste.
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Ingredients

  • 576 g bread flour
  • 144 g whole grain rye flour
  • 522 g water, divided room temperature
  • 144 g starter
  • 14 g salt

Instructions

Mix the dough

  • To the bowl of your stand mixer add: 576g bread flour, 144g rye flour, and 14g fine salt
  • Mix with the paddle attachment until all everything has been mixed together
  • Then add 144g sourdough starter that has grown to its peak.
  • Then add 482g room temperature water for 70% hydration.
  • Mix the dough until it comes together. If you feel like the dough is too dry add up to 40g water to get to 75% hydration.
  • Switch the paddle for the dough hook.
  • Mix for about 5 minutes. The dough should start to let go of the sides of the bowl, but if it doesn't stop after 5 minutes. I used speed 3 on my KitchenAid Artisan XL mixer.
  • Then test the dough for a windowpane. If it doesn’t occur at first, mix 2 more minutes and then check again. Repeat until you get a good windowpane.

Ferment the dough

  • Then put your dough in a see-through bulking container. Level the top of the dough. Put a line on the container with a whiteboard marker. Cover it and put it somewhere warm.
  • I use my proofer set to 30 degrees Celsius/86 degrees Fahrenheit. Let the dough grow by about 25%. It took about 3 hours, but please only use that as a guideline. The volumetric growth is what is important.

Shape the dough

  • Then divide the dough into two and pre-shape them. Watch the video to see how it's done.
  • After the pre-shaping let the dough rest on the counter for 20 minutes.
  • When the 20 minutes are up do the final shaping. I shape one as a boule and one as a batard. Also watch the video to see how to do final shaping.
  • Once they are shaped put them into bannetons.

Retard the dough

  • Put them fridge for the retard, which is a cold final proof.
  • Let them rest for at least 8 hours and up to 24 hours.

Bake the dough

  • When you are ready to bake, heat your oven to 260°C/500°F with a baking steel/baking stone and a dutch oven inside.
  • Once the oven has heated for about an hour I grab one of the doughs from the fridge.
  • Dust the bottom of the dough with rice flour so it can easily slide off the peel when you put it in the oven.
  • Then flip the dough onto the peel. Score the dough with a razor blade attached to a lame.
  • Grab the peel with the dough and put the dough inside the scorching hot dutch oven and bake for 20 minutes.
  • When the 20 minutes are up remove the lid of the dutch oven and reveal the bread.
  • Then I turn down the oven to 230°C/450°F and bake for another 20 minutes. I may take the bread out a bit earlier, depending on how it’s looking.
  • When it’s finished, grab the bread and put it on a wire rack to let it cool.
  • Then turn the oven back up to 260°C/500°F and bake the other bread.
  • Let them cool completely before cutting into it, or else you may get a very dry bread.

Video

Skriv et svar

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  1. Marija Atanaskovic Reply

    Hi Sune,

    I’m so glad you have made this bread using a machine. The results look great. Questions: (1) What speed did you use with the Kitchenaid; (2) approx. how long was the mixing to develop a good windowpane; (3) what was the temp of the water; (4) how long did it take to proof at 30 deg?
    Again, I don’t know why this type of recipe hasn’t been done before. How many stretch and folds, overproofing/underproofing, has enough strength been developed…these don’t really factor as this is now so simple. Well done and thankyou!

    • Thank you for your kind words.

      I updated the recipe to reflect these answers:

      1. Speed 3
      2. 5 minutes
      3. Room Temperature
      4. About 3 hours
  2. Marija Atanaskovic Reply

    Hi Sune,

    This is in response to the extra information regarding using machine for gluten development. Made the bread (sent email with picture). Looks good, but have to see the crumb. It took ~15 mins speed 3 to develop good window pane, but I don’t have the spiral dough hook with my Kitchenaid and I went for 75% hydration. I think what is important is the 25% rise, no more, and it took ~3 hours in the proofer at 30degC. The recipe worked well, so much easier than traditional, but still have to taste and check crumb.
    I have some questions about your starter regime. You do like to challenge sour bread dogma! Ok. Normally I keep my starter in the fridge, a thick slurry, 1:1:1 using organic rye. Reading your articles, I made a 1:2:2 starter using 40g of my starter and organic rye, incubated at 28deg, after 5 hours it had more than doubled. I used 144g for your machine recipe. Now for the starter questions. I have ~40g of starter left. Do I just keep that remainder at 28deg, and when I want to make bread in 3 days time, I’ll just mix the starter and any liquid that has formed, and then add flour and water equal to the weight/volume for the starter required in my next bake e.g. another 80g flour and water. 1:2:2 and I will have 144g for the next machine mix and a remainder to keep the cycle going. Is this the correct routine?

    Kind regards,

    Marija.

  3. Melissa Ann Ingram Reply

    I have a KA 6qt Professional and it took my dough about 20 minutes to pull a windowpane which is way longer than you stated below (5 minutes). Can you give some more insight into this?

    • It sounds like it may be the flour you are using. If you mix by hand how easy is it to get a windowpane?

  4. Melissa Ann Ingram Reply

    I am using KABF and Sunrise Rye. My starter is Tartine method 50/50 white BF and whole wheat. I have had great success with this mix. It’s just the machine mixing is not working for me.

  5. Tristan Reply

    Hi
    Step 4 of Mix the Dough says to use 482g water for 70% hydration. But 482/720 = 66.9%
    Is this a typo? Or have I missed something…?
    Thanks!

    • When you factor the flour and water into the starter it will be 70% 🙂