How to Make Sourdough Bread With a KitchenAid Stand Mixer, by Keep it Sweet Kitchen on YouTube. 23 min 4 s.
- Video length
- 23 min 4 s
- Time to do it
- About 24 hours, mostly waiting
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Weigh your flour and water on a digital scale. Mix them in the stand mixer bowl until no dry flour remains, cover, and let the dough rest so the flour hydrates.
Add the active starter and salt to the rested dough. Fit the dough hook and mix on low speed until everything is evenly combined.
Knead on low to medium-low speed until the dough pulls away from the bowl and looks smooth and elastic. Stop before it gets hot.
Cover the bowl and let the dough bulk ferment. Every 30 to 45 minutes, do a set of stretch and folds by lifting and folding the dough over itself.
Keep fermenting until the dough is puffy, jiggly and about 50 to 75 percent larger. The time depends on your room temperature.
Turn the dough onto a lightly floured counter. Pre-shape it into a loose round, cover and let it rest for 20 to 30 minutes.
Shape the dough into a tight round or oval and place it seam side up in a floured proofing basket. Cover and chill it in the fridge overnight.
Heat the Dutch oven in the oven at a high baking temperature. Turn the cold dough out, score the top with a lame, then bake covered, and uncovered near the end for colour.
Lift the loaf out and cool it on a wire rack for at least an hour before slicing so the crumb sets.
Tips and common mistakes
Use a starter that is bubbly and has doubled after feeding, or the loaf will not rise well.
Keep the mixer on low speeds for dough; high speed can overheat the motor and the dough.
Watch the dough, not the clock, during bulk fermentation since kitchen temperature changes the timing.
The Dutch oven is very hot, so use dry gloves and set it on a heatproof surface.
Questions
Can I make this without a stand mixer?
Yes. Mix by hand in a bowl and do more stretch and folds during bulk fermentation to build strength.
How do I know when the dough has finished bulk fermenting?
Look for a puffy dough that jiggles when you shake the bowl and has grown by roughly half to three quarters.
Do I have to cold proof overnight?
It is not strictly required, but a cold retard firms the dough, makes scoring easier and adds flavour.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
