Stand mixer sourdough bread | Easy and fantastic

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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.

    • Preston Newman Reply

      I have the same issue and also looking for suggestions. Kitchen Aid says not to higher than speed 2. After 10 minutes I still wasn’t close to passing the windowpane test. I am using King Arthur breads flour with the same 50/50 starter. I’m new to using the mixer so I look forward to figuring this out. I don’t want to over mix or heat the dough. Any help is appreciated.

      • In that case stop if the dough looks nice and cohesive, when you get to the shaping I am sure it will be fine.

  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.

  11. jerry arnold Reply

    I have made your master formula many times and love it! I was excited to try the stand mixer version because I have the same model as you. I increased the hydration to 75% and after over 35 minutes of “kneeding” with the dough hook I still had a wet mess that never came together. I pulled it out and resorted to the tried and true slap and folds to my dough in shape. Any idea why the dough hook never brought the dough together?

    • 35 minutes? It takes me about 5-7 minutes for the gluten to fully develop.

      At 75% hydration, what is the consistency of the dough? It may just be too much for the flour that you use.

  12. Yun Reply

    Hi Sune, in the video u said cold retard for 8-24hrs but in text above it says 8-48hrs. Have u tried to bake one that has cold retarded for more than 24hrs?

    • As long as your fridge is below 4C/39F, I’ve done 72 hours with no problem 🙂

  13. Uncle Mike Reply

    Do you have a Baking Steel and a Challenger Bread Pan in the oven? It looks like you have a Baking Steel right under the bread pan on the same shelf. Is that right?

    • I’ve stopped using a baking steel unless I bake uncovered. It just seems to add extra time to heating when baking in a dutch oven 🙂

  14. Robert Berger Reply

    What size Banneton are you using for these two smaller loafs? It looks like it might be a 7″ / 18cm round one?

  15. Ewa Reply

    5 stars
    Hi there! Thanks for sharing the recipe!
    I keep having this problem where past approx 5mins my dough is sticking more and more to the walls of the mixer and starts to almost melt and pool towards the bottom of the bowl. Could there be a reason for this?
    I’m using 580g plain white bread flour, 11g salt, 200g starter and 330g water.
    Thanks so much! I followed your mixing schedule exactly. 5mins on 2-3, then 2 min increments after that.
    Thanks again,
    Ewa

    • I think the flour you use is not very strong. Is it all-purpose flour? 🙂

  16. Robert Schechter Reply

    5 stars
    It came out quite well! Thanks. I have a question, though. Why do you use room temperature water to mix, but then set the proofer at 86F? If that’s the target temperature, wouldn’t it make sense to start with warm water?