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

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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% 🙂

  6. Joan Reply

    Can you explain why you suggest only a 25% bulk ferment rise?

    • Well, it works at 25-50%, but the retard will even this out and it means less people will get over proofed bread 🙂

  7. stephen mackin Reply

    could you use this recipe to make one larger loaf, rather than two smaller ones?

    • Absolutely. You may want to check the internal temperature after the 45 minutes are up. If it’s 99C/210F it’s good. Otherwise add a bit of baking time.

  8. Marion Reply

    Hi there! Love your videos. They are very instructional. I have an ankarsrum mixer but have been thinking about the varilux bear. Your thoughts?

    • Unfortunately I don’t know that one. I use a KitchenAid Artisan XL (called Professional in the States) 🙂

  9. Marion Reply

    I had really lost my way. I was very confused. I decided to use your recipe for a mixture in my Ankrasum mixer. I followed the instructions exactly and was rewarded with a beautiful bread. I would love to know if I can do your recipe for muesli bread in the Ankrasum. I love stretching and folding and making bread the old fashion way, but I am a working professional and I don’t always have time.

    • Yes, I don’t see why that couldn’t work. Give it a shot 🙂

  10. Ravi Reply

    What should be the inoculation and proofing time in really hot countries say 30-32°c

    • 5-10% I’d say. If it’s humid you may want to lower the hydration too.

      The time I cannot say, but just go by the rise.