Sourdough Bread with my Stand Mixer I Surdejsbrød i røremaskine I 面团面包在立式搅拌机中混合 I 스탠드 믹서에 섞인 사워 도우 빵
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- เผยแพร่เมื่อ 4 ม.ค. 2021
- This easy Sourdough bread mix in the stand mixer is a simple solution for busy people who like to bake sourdough bread but have no time to do all the hand mixing. 😊🤞
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You will need:
60 grams sourdough starter (100% hydration)
270 grams high protein bread flour
20 grams whole wheat flour
10 grams rye flour
209 grams of cold water
6 grams salt + 15 grams cold water
olive oil, for greasing the bulk container
extra flour, for shaping the dough
gluten-free flour, for dusting the proofing basket
Procedure (video):
Prepare your levain: The evening before making the dough, around 8 am, build the starter with 10g starter: 30g water: 30g flour.
Autolyse: In the bowl of a stand mixer, add flour and water. Mix using the paddle attachment for 1 minute, cover, and let the dough sit on your counter for 1 hour. My kitchen ambient is around 27C to 28C or 81F to 82F.
Starter: Add the sourdough starter and mix again using the paddle attachment for 2 minutes on low speed. Cover and rest the dough for 30 minutes.
Salt and water: Add the salt and water, change the attachment to a dough hook, and mix the dough on low to medium speed for 8 to 10 minutes. Perform a windowpane stretch test on your dough to check if it’s ready for long fermentation. Once it passed the test, transfer the dough into a greased container, gives it one coil fold, cover, and rest the dough for 30 minutes.
Stretch and fold: Perform 4x coil fold. For the first three folds, rest the dough every 30 minutes; the last fold rests the dough until it has risen about 30%-50%, and you see a bunch of little air throughout; it’s ready for pre-shaping.
Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a tight boule (ball), be careful not to degas too much, and allow to bench rest for 30 minutes (uncover).
Final shape (batard or boule): Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton, cover, and transfer the dough in the fridge (5C/41F) for 12 - 16 hours.
Pre-heat the oven: The next day, one hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
Score and bake: Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 20 minutes.
Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.
If you tried this recipe, please tag me on Instagram @fildankitchen, so I can share your results. Thanks and happy Sourdough baking! 🤗❤ - แนวปฏิบัติและการใช้ชีวิต
I love to follow a recipe with room temperature included
I get so excited for the crumb reveal portion 😁 Gorgeous loaf! I'll try using my stand mixer next time I make sourdough 😃
Mange tak! I will give it a try in my mixer. Great job showing your method!
Det var så lidt 😉 and sure - enjoy sourdough baking 🌾😊
Nice job. I just did a stand mixer dough prep today, waiting to see how it bakes tomorrow. I learned a few things with your video. Tak!!!
Ur welcome 😊
Nice shaping technique!
Very useful tips! Thanks a lot
You’re welcome 😊👍🏼
Certainly will try!
Thanks 😊❤️
Just tried your recipe. Came out great.👍
Thanks Anna Maria 😍❤️
It smells amazing :)
Excellent video
Pěkné videjko a pěkný chlebík😉
Děkuji 😊
Hello from Japan! You have serious skills. Respect! I have a loaf waiting in the fridge ready to bake. I can only wish it looks like your's. Thank you for the video.
Hello Tony! Welcome to my channel - i’m from Denmark 😊 Happy sourdough baking to you. 🌾
instablaster...
Your work is pro level. So one still needs to S&F to for open crumb, even after stand mixer? Have you experimented with more than 30% whole wheat/rye? Thanks.
You do stretch and folds on your video but your instructions say to do a coil fold. Which one?
Hello, I like the plastic mixing bowl you are using, which brand is it? How big is the volume? Thanks!
This method of high speed mixing seems to result in a closed crumb more characteristic of sandwich bread, rather than the open lacy crumb characteristic of high hydration sourdough loaf. I also don’t understand the need to pre-shape. The dough was in a form that was good enough to shape, as is.
hi ! what brand of mixer do you used?
Wow! Amazing. What brand is that cast iron pan?
I’m using the Challenger cast iron breadpan 😊
@@fildankitchen thank you.. good luck with your adventure
Thank you ❤️❤️❤️
Hi, i made this last week. My best crumbs loaf todate. If i like to increase the wholewheat to 50%, do i need to do anything differently? Thanks!
Thanks for your comment Wei 😊 If you want to increase the wholewheat amount, then you also need to add extra liquid and autolyse the dough a little bit longer. 👍
@@fildankitchen thank you!
Can you use a dough hook instead of the paddle?
Sorry, I stopped before the end to ask my question.
wow yummy 😋 😋 😋
Thank you 😋
Stand mixer or stretch and folds. Pick one. One negates the other. Wasting your time doing both.
Can you skip the cold retard and bake it same day (wood fired bread oven)?
Should use your dough hook better for you from beginning
The mixing blade is used to incorporate the flour and water. You are not kneading at that point - simply mixing.. You could use your hands or a spoon or a dough whisk. The hook is designed for kneading, but truth is I have always used the hook for both mixing and kneading - but simply increased the speed of the hook when I want to knead...
I thought using the mixer is good enough to bake the bread. Stretch n fold is wasting too much time !!!!