How I Make Perfect Sourdough Every Time (Ooni Halo Pro Mixer), by Keep it Sweet Kitchen on YouTube. 18 min 22 s.
- Video length
- 18 min 22 s
- Time to do it
- 1 day
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Feed your starter 4 to 8 hours ahead so it is bubbly and doubled. Weigh your flour, water and salt on a digital scale rather than using cups.
Add water and starter to the mixer bowl and stir to loosen. Add the flour and mix on low until no dry patches remain, then rest the dough 20 to 30 minutes.
Add the salt and mix on low to combine. Then mix on medium speed until the dough pulls away from the bowl and looks smooth.
Check gluten development with the windowpane test. Pull off a small piece and stretch it thin. If it tears easily, keep mixing in short bursts.
Move the dough to a lightly oiled bowl. Do a set of stretch and folds every 30 minutes for the first 2 hours, wetting your hand so the dough does not stick.
Add nuts, seeds or cheese during the second fold if you want inclusions. Fold them in gently so you do not deflate the dough.
Cover and bulk ferment at room temperature until the dough is 50 to 75 percent larger and jiggly. This can take 4 to 8 hours depending on your kitchen temperature.
Shape the dough into a tight round, place it seam side up in a floured proofing basket and chill it overnight in the fridge.
Heat a Dutch oven to 250C (480F). Score the cold dough, bake covered for 20 minutes, then uncovered for 20 to 25 minutes until deep brown.
Cool the loaf on a wire rack for at least 1 hour before slicing so the crumb sets.
Tips and common mistakes
Use a digital thermometer to check your water and dough temperature, since warm dough ferments much faster.
Do not skip the rest after mixing, as it lets the flour hydrate and makes the dough easier to handle.
If your dough spreads instead of holding shape, give it more folds and a longer chill.
A cast iron Dutch oven is hot, so use dry oven gloves when lifting the lid.
Questions
Can I make this without a stand mixer?
Yes. Mix by hand with a spoon or dough scraper and add more stretch and folds to build strength. The mixer mainly saves time and effort.
How do I know when bulk fermentation is done?
Look for a 50 to 75 percent rise, a domed top and small bubbles at the edges. The dough should feel airy and jiggle when you shake the bowl.
Why is my sourdough dense?
A weak starter, under fermentation or too little steam in the oven are common causes. Use a ripe starter and bake covered for the first part of the bake.
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.
