easier sourdough

Use your Stand Mixer to make delicious sourdough!  It&#039;s a more accessible and streamlined process!  This recipe makes a 1.5 pound boule shaped loaf.  Sourdough bread is known for its tangy flavor, chewy texture, and crisp, crackly crust. It is a naturally leavened bread, which in its  purest form, uses a starter of wild yeast and good bacteria rather than commercial yeast.  Beginners: Don&#039;t panic that the recipe/instructions seem long, once you make it a couple times you won&#039;t even need the recipe.  Make sure to check out my detailed YouTube video that goes through the whole process step-by-step.  Linked in Article https://youtu.be/zZgulH5HwtI?si=_DwkgWYzDzeBuYRp

Stand Mixer Sourdough Bread

active sourdough starter

water

bread flour,

salt

rice flour

Place stand mixer bowl on digital scale, set to grams and tare to zero.  Measure 275 grams water.  (room temperature water if possible).  Tare to zero again and measure 100 grams of active sourdough starter. Use your flat or flex edge beater to mix water and starter together.

Remove your mixer bowl and place back on digital scale.  Tare to zero and add 450 grams bread flour and 10 grams salt.  Put bowl back on stand mixer and mix with flat or flex edge beater until combined into a shaggy mass.

Mix: (Takes about 5 min.)

Set timer for 30 min. to allow dough to rest, relax and absorb the water.

Autolyse: (30 min. hands-off time)

Switch from flat/flex edge beater to dough hook.  Knead on speed 2 for 10 minutes.

Knead: (10 min. hands-off time)

Scrape dough out of bowl - either onto counter or in shallow container you plan to bulk ferment in.  If dough is very sticky, use dampened hands and scraper.

Scrape under the edge of the dough on one side.

Use hand and scraper to stretch dough upwards.

Fold the stretched part over the dough mound.

Repeat the process on all sides of the dough mound.  I usually perform 6 stretch and folds.

-Allow dough to rest 30 minutes - loosely covered

Repeat the same stretch and fold process. (6 more stretch and folds going around the dough mound.

If dough is not already in straight sided bulk fermentation container, place it there now.  Cover container loosely with lid or a kitchen towel.  Find place to bulk ferment that keeps a constant temperature around 72 - 80 degrees F.

2 Sets Stretch &amp; Fold: (5 min. active time, 30 min. hands-off time)

Find place to bulk ferment that keeps a constant temperature around 72 - 80 degrees F.  See notes below for suggestions.

Mark the level of the dough in the container with a rubber band, tape etc.  So later you can tell when it has doubled in size.

Allow to bulk ferment (rise) for 4-8 hours.  Time will depend upon warmth of space, dough temperature etc.  Mine usually takes 5-6 hours to double in size and get all jiggly &amp; bubbly.

Bulk Fermentation or Rising: (4-8 hours hands-off time)

You will know your dough has bulk fermented long enough when it is doubled in size, is not too sticky when you touch the top of it, jiggly when gently shaken and full of bubbles.

Use scaper to turn dough out onto clean counter. Use dough scraper to scrape under edge of dough to do about 4-6 stretch and folds.  Use dough scraper to turn entire dough mound over - seam side down onto counter.

Allow to rest 15 minutes.

Preform: (2 min. active time, 15 min. hands-off time)

Sprinkle counter with a little bit of bread or AP flour.

Use dough scraper to turn dough onto flour seam side down.

Use your fingers to gently, very slightly flatten and stretch dough. (about 10&quot; across)

Use dough scraper to fold the bottom third of dough over.  Press gently to adhere together.

Next, use dough scraper to fold in left and right side of dough, pressing gently to adhere.  (it&#39;s kind of like swaddling a baby.)

Now, use dough scraper to fold downwards from the two upper corners, pressing gently to adhere.

Now &quot;Stitch&quot; the dough by pulling in and adhering from 2-3 places on each side to make more of a longer, narrower loaf shape.

Starting on the far side of the loaf, gently roll dough toward you using thumbs to press/fold dough.

Now you need to tuck the left and right sides under the roll.  Use your hands to cup under loaf while turning in circle to form ball shape and tighten the loaf.

Use both hands to drag loaf across counter surface to further tighten and create surface tension.  Rotate loaf and repeat dragging action.

Sprinkle cold-proofing basket/container with rice flour.  Turn formed loaf, seam side up into basket.  Loosely cover with kitchen towelhours.

Form Loaf: (5 min. active time)

Refrigerate dough in basket for 12-48 hours.

Cold Fermentation: (12-48 hours hands-off time)

Place empty dutch oven (with lid) in oven.  A baking sheet on the rack below it.  Preheat oven  - 1 hour at 475 degrees F.

While oven is preheating - cut a round of parchment about 10&quot; in diameter - with &quot;handles&quot; on the side.  You will use this to help lower/lift bread out of dutch oven.

When oven has preheated for an hour.  Remove loaf from refrigerator.

Turn out of basket onto parchment, carefully with seam side down.

Use lame or kitchen scissors to cut a slit across the loaf.  Should be about 1/4 inch deep.

Using really good oven gloves/mitts, carefully remove hot dutch oven from oven, close oven door, carefully remove hot lid, lower in cold loaf, return lid and place in oven. (I leave the parchment round in the dutch oven)

Lower temperature to 450 degrees F. and bake covered for 20 minutes.  Carefully remove lid and continue baking 10 minutes. (still at 450).  Then, turn down to 425, insert probe thermometer (if you have one) and bake another 10-15 minutes until nicely browned or thermometer temp. reaches 212 degrees F.

Bake: (10 min. active time / 1 hr. 40 min. hands-off time)

Carefully remove dutch oven, and removew loaf to cooling rack.  Allow to cool 2-12 hours.

Cool: (2 hours hands-off time)

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