Easy stand-mixer sourdough bread recipe
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- I've tried to distill the process of making sourdough bread into as few steps as possible while still getting great (delicious) results. You need a Dutch oven, measuring cups, sourdough starter and a bit of time. I use a KitchenAid dough hook for this recipe.
If you don't care about the ribbon-winning "open crumb" in traditional sourdough bread, I have also created the easiest no-knead recipe you'll find, which removes the series of stretch-and-folds that keeps you attending to your dough for hours: • The easiest no-knead s... .
Visit www.mommygearest.com and use "sourdough" in the search bar to find this and other sourdough recipes.
Soooo glad I found your video!!! I acquired a 225 yr old starter AND a 400+ year old "black death" starter for sourdough bread and purchased a stand mixer because my arthritis makes it difficult to hand knead breads. I was worried I may not be able to do sourdough with the stand mixer so I truly appreciate you doing this for us!!! I typed out all the measurements, instructions and tips you gave and will be following your guidance for my first sourdough loaf as soon as my starters are ready to go! So excited!!!
This is so wonderful! I hope it all worked out and you're making yummy bread.
Thank you! My starter is still kind of weak so I cheated and added a tiny pinch of yeast. The most beautiful loaf I've made yet. It made a beautiful gift to a neighbor. The best part of this is sharing
Aww, love that!
Thank you for all your work, toward making a great loaf of sourdough bread. I am still working on my starter. Thx 4all the tips.
You're a fine teacher. You seem to know just what questions your viewers might have as you proceed and then you answer them. You gave me all the information that I need and none that I don't.
Thank you so much! I tried to remember all of the questions I’d had for the months leading up to this that I spent hours and hours researching. That’s why it’s so long! 😂
Thank you for this recipe and the no stress approach I really appreciate having one to work with that was a lot less precious about the process. I am a mom of 2 and really wanted to make this 100 plus year old starter from my husband's grandma into something but have been struggling. Made my 1st amazing loaf today because of your recipe it took a lot of pressure off of the timing and stressing about how long between stretches thank you again
You are so welcome! We need not add stress to what should be a stress-relieving activity. :)
Thank you for sharing the recipe. 👏🏻 Try to shorten the bulk fermentation time to about 5 - 6 hours at 74-78 fahrenheit and leave it in the fridge for 24-26 hours. You’ll like how airy the laof is. I am a biggener at this but found this tip very helpful.
Great tip! I’ll give that a try on my next loaf!!
I have watched loads of sourdough recipes and I love this one….. thank you
This popped into my feed unexpectedly, definitely the most slap dash bread making tutorial I have watched, but the instruction delivery was so enthusiastic I continued watching to the end. Your personality shines through beautifully 😁. Lovely kitchen! Deserves a sub.
Ha ha - thank you so much, Marco! :)
I just tried your recipe, turned out perfect, open crumb…. Couldn’t believe it.😊
I LOVE this! After watching at least 30 videos myself, and a few failed loaves (that we ate), this is so refreshing and easier and voila! Success!! Thank you!!!!!
Woo hoo! Amazing!!
Making sourdough bread is time forgiving with the help of your fridge. If you are a patient person, sourdough bread making would suit you well.
Great tips... so glad you walked us through this. Like probably everyone else I have watched a Bazillion youtubes. Thank you.
You are so funny and so cute. It is like you took the words out of my mouth....I too must have watched at least a dozen vdo's about bread baking and cursed the host for not giving me cups & spoons measurements. None of us amateur beginner bakers have a kitchen scale at home! I too have a Kitchen Aid mixer that has sat in the cupboard for over 10 years and barely ever got used! I love how you treat your dough like a little kid..."put it in a time out." :-) And so fun that you are making the vdo in your pajamas! Rock on, bake on, and skip the eye makeup, you are a yummy mummy without it!
Exactly! Any baking or cooking videos of mine are NOT for the purist or the expert. Because I am neither!! I want to demystify and make recipes more accessible. We amateurs have to stick together. ;)
Thanks so much for the wonderful and simple directions (including cups!). I've made 3 loaves of the most delicious sourdough with your instructions and recipe! As a newbie, I really appreciate it! 😊
That makes me so happy - enjoy!
I really like your video! Your dough in the mixer doesn't look perfect like other videos and that helps so much! You are a wonderful teacher!
Thank you SO MUCH!
Thank you so much! I loved this teaching session with you! So understandable and clear!
You're so welcome!
Thanks so much for the video. Need help just threw away my both starter's,sad they both didn't float... Discouraged.....want to make this bread..
Thx for your time explaining how to do it this way. I actually don’t like the big holes because the jam or avocado just makes a mess going down the holes. I have very bad arthritis and there is very few videos on using a stand mixer so thanks for this. Blessings to you and your family and keep making these great videos
Thank you - I hope you find it helpful!
I only use a stand mixer and they come out excellent every time. Extreme oven spring.
Excellent!!
I have a scale and prefer measuring this way but I'm happy to watch because I want to know how you're doing it.
I made my first successful boule with your help. Thank you!
Great job! Love it!
11:15 "And leave it in a time out" haha, okay mom. Great video, thanks for the help!
Great video Mommy. Thanks for this.
A fellow eastern Canuck
I’m 74 years old wanting to learn how to make sour dough. I already have make my sour starter but now I can’t fine a receipt with cups. THANK YOU!! Than you !!
Good for you -- and you're most welcome!
Thanks SO, SO much for being so real! I'm also in the throws of "Sourdough Simplified" searching to find a method for creating a decent loaf. I too, have watched HOURS & HOURS of videos. Borrowed library sourdough books (including "Tartine"!). So much info, so much confusion, so many methods, OMG! what to do? The Hubs even carefully suggested I give up this Search (he wants regular meals on time again)...NEVER! was my teary reply. I've baked bread for years and this is something I need to conquer. So much to learn, to grasp, to truly comprehend, we are Sourdough Sisters after all! BTW, if you water mist your bannetons before you flour them it's a big help. I flour them with a 50/50 mix of brown rice & all purpose flours. After a couple of bakes they are totally seasoned and barely require another dusting. Your bread is amazing and you are one the right track. Keep on posting, the lazy Susan is now on my "NEED to find" list. Thanks again!
Thx for taking time to comment and beat wishes on your ongoing sourdough journey!
Simplicity!
The way to go!!
Well explained procedures for a flavorsome Sourdough!!
Great Encouragement to the viewers!
Thank you for sharing!
Greetings from Singapore!
⚘⚘⚘ Edith
Thank you kindly!
you for taking the time to share your priceless knowledge. I am going to try it for sure. One
Please do!
I just wanted to say thank you, you had me up and running in no time, "I'm making sourdough bread" who would have thunk! love your approach to achieve simplicity. good tasting bread without all the fuss and confusion! thanks again and happy baking!
Fantastic! Thanks for taking a moment to let me know. Who needs the fuss when all you really want is bread?! 😂
Looks so yummy I think fridge is best too💙
I really enjoyed your approach to baking this sourdough bread! Your video was so well explained and gently presented that made me want to do it right away! And I did! It is proofing as I write this. Tomorrow will be the “proof of the pudding” ...stay tuned!
Manuela
Thank you so much!!! I hope it was delicious!
Thank you so much for this recipe. I was about to give up on the whole “sourdough” thing but this morning after following your instructions I have a beautiful loaf! Ill be using your recipe from now on.
This makes me SO HAPPY!!!! Enjoy that gorgeous loaf. :)
Tried your method and it came out awesome! Thank-you!
Amazing!
Thank you so much. Will definitely do this. I am in testing all and sundry state. Rice flour I found the best, does not get absorbed into the dough.
I owe you!! Your video gave me hope. I also have watched 25-30 videos and have had 5-6 epic fails. I have started my bread today. Will give you the results later. Thank you!1
I hope it turned out nicely!!
Jeeze, That looks perfect!
My first attempt today. I used 1 cup bread flour, 1 cup unbleached all-purpose flour, 1 cup white wheat, and 1/2 cup rye. After first stir looked a 'little' wet. I added 1 Tbs flour. No sticking along the edge of the bowl so I proceeded with the recipe. I've done 8 stretch and pulls 15-15-15-30-30-30-15-15 minutes. My dough is much wetter and stickier than yours. It sticks to the bowl when trying to turn out on the counter. I guess I'll try again replacing bread flour with unbleached all-purpose flour and cutting the water to 1 1/4 cups. Any other suggestions?
Love, love, love your video. Ty 🌷
Thank you SO MUCH!! xx
I like that your not using loads of weights. I'm so dyslexic
Rice flour is gluten-free. It can act as a ‘no stick’ agent w/o trying to get involved with the gluten development in the dough...plus it just looks cool. Great video. Thanks! 👍🏼🍞. I loved your ‘morning look’ too.
Ha ha - thanks! And thank you for explaining why the rice flour!!
Thank you!
Could you start making this during the daytime and getting in all the stretch and folds and then putting it in the fridge overnight for 9-10 hours? How many hours can you leave it in the fridge overnight? Obviously too long would be bad right?
You totally can! I've left mine in the fridge to cold ferment for up to 3 days, but by then it starts to form a crust. So 24 hours is an optimal max. Leaving it in the fridge longer helps develop the "sourness." :)
Thank you so much for this video. I am in the process of learning all I can and I think I will use your recipe for my first sourdough!
By the way, from what I have seen the cover that comes with the banneton goes in between the banneton and the dough in case you don’t want the lines.
Go for it!! I've been making sourdough for months now and this is still the recipe and process I personally use. Yes, you COULD use the cover that way, but you'll have to wash it a lot and use more flour over time. If you prepare your banneton a day ahead (mist some water inside and coat it with rice flour and let dry overnight), you'll only every need to dust it really lightly with flour moving forward. I hardly get lines doing this anyway even if I wanted them! The cover/liner works great for proofing and refrigeration on top of the bread. :)
it works! thank you!
Yay! So glad it worked well for you. It’s the only recipe I use!!
@@MommyGearest It was the first time that I managed to bake real sourdough bread and no on yeast 🍾. I will experiment with fermentation lenght and flour. You are very very good and friendly teacher. Greetings from small village in Poland ❤
Loved your Sourdough bread recipe! Do you have a tutorial on "how" to make sourdough starter from scratch? I would absolutely love to know how you got your sourdough starter...started! Thank you so much!
I have a post at mommygearest.com that's about FEEDING your sourdough starter that you've inherited. Do you know anyone who could gift you 1/4 cup of their sourdough starter? If so, that post will walk you through how to keep it alive!!
Annette - I finally made that video about how to make a starter from scratch! It’s in my video library. :)
Nice looking bread! The ‘cover’ to your banneton is actually a liner to be used inside the basket, floured like you did the banneton. But you go! …it’s great looking bread.
I read in the description when I bought it that it could be used for either and I find with fabric you have to keep using flour every time, whereas the banneton gets “seasoned” and I only have to flour it maybe every 5-10 uses!!
@@MommyGearest that’s great. I can’t seem to get my baskets non stick, so I use the liner, and brown rice flour. I say whatever works!, and your method gets you beautiful bread. I watched your video because you use your stand mixer, and I need to learn to do that, my arms can’t take the mixing anymore. Thanks for sharing. Kim
GOSH THANK YOU FOR NOT USING GRAMS!!!!! GOOD GOD!!! GLAD I FOUND THIS VIDEO❤
Toss the lazy susan. The bowl will turn easily without it. Lol! Do a window pane test to determine when done with stretches.
It’s not the gluten development that made the small crumb it was the hydration
Ahhh! Good to know - thank you!
More wet gives bigger holes
I consider myself newbie although I’m making bread twice a month sometimes none for three years I just feed my stater and keep in the fridge.
I've started doing that too, if I don't think I'm going to make more than two loaves a week!
Doesn't using the stand-mixer negate the need for stretch and folds?
It actually doesn’t. It kneads it to combine ingredients really nicely but it won’t give you those big, signature sourdough holes. I have another follow up video to this where I do everything in the stand mixer and let it knead for several minutes and skip all the stretch and folds - it’s faster and less fuss…but you aren’t going to get holes. I find it better for sandwich bread, though, because condiments stay put. Lol
I’m trying it today, wish me luck 🙏🏻
How did it go?
@@MommyGearest my husband is loosing his mind...Omg dear this is so good
@@sylviegoguen8637 YAAAAASSSSSSSS!!!!!!! Way to go!
When looked at my loaf the next morning in the banneton and flip it over into parchment paper it was not firm. Baked and didn’t rise very much either. The dough was jiggly in banneton . Help what did I do wrong?
Probably over proofed.. I have done the same thing in the past. What have learnt is that the rising ( proofing time) will vary depending on room temperature and humidity.. Now time is a guide and I check each relevant stage at 1/2 way and again 3/4 way before recommended time. In winter it takes longer and in summer it can take 1/2 the time to get to then right point.
Exactly what Mandii said. It simply proofed for too long based on the conditions of your home. That said, I have had this happen and I still bake it! I just pop it into the fridge for several hours to help firm it up a little and then proceed as usual. It's not usually as fluffy inside but I haven't had an inedible loaf yet.
So how was the lazy Susan helpful when you keep moving the bowl and or holding the bowl still while you move the dough.
HA HA! It's NOT and I have since ditched that completely. ;)
If I don’t put my salt in with everything else, it doesn’t get in! Memory span of a fruit fly! I add some mixed seeds as well, SO good for you, even when you don’t taste them. I mix & match machine & hand kneading, depending on my arthritis.
Float test is not accurate, I have made really good bread with starter that didn't float without issues.
hiya! how long was the loaf rising in the dutch oven in the morning at 450deg?
Hi! I'm not sure I understand your question...it was rising on the counter for about 8 hours if I recall correctly and then it's in the oven at 450 with the lid on for 30 mins and another 10 mins with the lid off. :)
Where is your recipe? Can't find it anywhere.
If you preheat your Dutch oven with the lid ajar, the inside can heat just a bit easier/better to get that oven spring. First time I saw someone do that on a video was an "ah, ha" moment.
OMG - this is a brilliant tip! Thank you for sharing. I'll definitely be trying this.
Do you measure your flour by spooning it in and leveling or did you scoop the cup in and level?
I sort of do a hybrid - I shake the flour in the container to loosen it up, overfill it and then level it off. :)
Do you bake it at convection?!!
I personally do, but you probably don't have to if you don't have that option.
Does bread made with starter made from different flours change the taste of the bread?
I don’t think so - I think the bigger flavour difference comes from mixing flours when you’re making the dough. I’ve experimented like crazy and this is my still-not-an-expert assessment!
Andrea Traynor - Mommy Gearest Thank you then I can stop stressing over the starter🤓 as long as it works!
I’ll let you know how it turns out.
Andrea Traynor - Mommy Gearest
Okay I just made your bread and it turned out FABULOUS!!
Taste is great.
I wish I knew how to send pic! Not that tech savvy.
I used all purpose, wheat and spelt, which is all I had.
Thank you I’m a happy baker 🌸💗🙏👏😋
I line the bowl with the cloth that came with the banetton, & cover it with a shower cap!
Nice job on the loaf! Im trying it.
Amazing - let me know how it goes!
Sorry my previous comments fell victim to my artritic fingers. What I really want to know is can I use wheat flour and bread flour for the entire recipe. BEST RECIPE OUT OF 30 OR MORE!!!!!!!!!!!!!!!!!!!!!
Woo hoo! Thrilled to have helped. I say go for it. Wheat flour is very thirsty in my experience so you may find you have to add more water.
Link in description does not work.
Hmmm - odd! Thank you for letting me know...I’ll go check it out and fix.
This looks totally realistic even for a beginner for me, like you time is precious when at home so thanks for this.... But cups?... Arrrgh! I'll have to do a gram conversion. But thank you anyway
Ha ha - yes to cups! Because there are thousands of recipes out there that will use grams and for many beginners, they don’t have a scale (I didn’t for some time) so I wanted to cater to them. But I’m sure you can find some great ones out there!
@@MommyGearest Totally understand, as I'm in the UK, cups is an alien concept, but I've done a rough conversion as I wanted to keep this as a loose & casual method which you've come across as. It's a refreshing change.
@@oax6848 That’s what I was going for! When I started doing sourdough I found everything SO overwhelming and full of so many special requirements. So once I finally nailed something easy, I wanted to share. No sourdough snobs allowed. LOL
I'm waiting for the tru mixer sour dough. Put in ingredients, mix a couple times to let rise a couple times then dump into pan and cook.
This is as close as I've gotten and the simplest I've been able to make the process - I would LOVE something even easier if you find it!
What size dutch oven?
The biggest one from Le Creuset!
they do not use chlorine in water anymore but chloramine, it does not evaporate out
Interesting and good to know...thanks!
Thanks for this!
You're most welcome!
What if we dont use paper
You mean in your Dutch oven? I’m not sure but I suspect it might bake to the bottom of it.
A small kitchen scale cost around $10 to $15.
That cover is the BASKET liner not a cover. It's too heavy use plastic.
The description when I bought it said it could be used as either and I prefer to "season" the banneton to a point where it doesn't need a liner. Less to clean! ;)
can I add a suggestion, put a pan of water in the bottom of the stove so that its boiling when your dutch oven is hot.
You don't need to add steam to the oven when using a Dutch oven. The lid traps the water that evaporates from the dough to form steam inside the sealed Dutch oven.
@@carolmelancon I hear what you are saying but it also stabilizes the oven temperature as well. creates more pressure on the lid of the dutch oven so the steam doesnt escape, does it make difference? It does in my oven...
I'll have to give it a try - thanks!
What size is your banneton?
It's a 10" round. :)
@@MommyGearest Thank you! I have made your recipe several times not and have had great results! Thank you for the video!
That’s amazing! Thank you for taking time to let me know. :)
Rice flour doesn't absorb into the dough which prevents sticking to the banneton. 🙂
Ah HA! Thank you!! That makes sense.
Also, if you did not add the other few tablespoons of flour it would be holier.
The increased hydration creates that effect, right?
My sour dough bread is very easy to make. My work is done in 15 min, than sits in room temp for 10 hrs than goes to the oven.done
Wow! What is your secret?!
@@MommyGearest You're so diplomatic.
Off topic. Gray hair looks fantastic on you. TBH makes you look younger.
I don’t think they had scales 200 years ago lol
OK…Did I suggest they did?
Love the video and damn your gorgeous
Thank you so much! :)
A
Only 30? lol
30 what? Context would be great. Sorry - it’s been years since I recorded this.
Really dont want to watch you mess with your eyelashes while making bread…
Cool. So…don’t watch? (Love that you took the time to share, though.)
pretty eyes, but rest masculine
I think you meant strong and confident, so thank you!
@@MommyGearest that's one way to look at it, true.
Failing to give weights adds UNNECESSARY uncertainty to baking recipes. Amazon's "best seller" digital kitchen scale sells for $13.88, and there are perfectly adequate digital kitchen scales for $9.99. You don't have to use one for your own bread if you don't want, but there's no excuse for posting recipes without one.
Dear Harvey - this video is clearly not for you. If you want a sourdough recipe with weights, there are approximately 8,786 of them available elsewhere. What there is no excuse for is you taking time to crap on a video that is helping people demystify the pomp that accompanies so much of the sourdough landscape. If you want to be part of the pomp, YOU DO YOU, dude. This isn’t the place for it.
She said skate on by if my need measures in grams. I personally loved the video. ❤