Machine Mixed Sourdough Bread
Make awesome bread the easy way. No folding, autolyse or all those other things. Just crusty, open crumb goodness with lots of taste.
sourdough bread, stand mixer
dark rye flour
Mix the dough
To the bowl of your stand mixer add:
rye flour, and
Mix with the paddle attachment until all everything has been mixed together
sourdough starter that has grown to its peak.
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
water to get to 75% hydration.
Switch the paddle for the dough hook.
Mix for about
. 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 three on my KitchenAid Artisan XL mixer.
Then test the dough for a windowpane. If it doesn’t occur 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°C/86°F. 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 the final shaping.
Once they are shaped, put them into bannetons.
Retard the dough
Put the loaves in the fridge for the retard, a final cold-proof.
Let them rest for at least 8 hours and up to 48 hours.
Bake the dough
When 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 your bread may stale more quickly.
https://foodgeek.dk/en/sourdough-bread-stand-mixer-recipe/ - Machine Mixed Sourdough Bread