kitchenaid sourdough bread

This delicious sourdough bread recipe is perfect for making in a stand mixer, like a KitchenAid. The recipe provides easy options for mixing, shaping, scoring, and baking the loaf without any uncecessary steps. It&#x27;s hard to find an easier stand mixer sourdough bread recipe than this one!

Stand Mixer Sourdough Bread

Water – 275 grams (about 1 1/4 cups)

The night before you plan to make the...

The night before you plan to make the dough, take 25 grams of sourdough starter out of the fridge. Add 50 grams of water and 50 grams of bread flour to the jar of leftover starter.

Mix everything together until no dry bits of...

Mix everything together until no dry bits of flour are left. Cover up the jar of starter and let it rise at room temperature overnight, or for 6-8 hours, until it doubles in size.

Attach the bread hook attachment to your stand...

Attach the bread hook attachment to your stand mixer. Then, to the bowl of the stand mixer, add 275 grams of water, 100 grams of active sourdough starter, 10 grams of salt, and 450 grams of bread flour.

When all of the ingredients are in the...

When all of the ingredients are in the bowl, set the stand mixer to the lowest speed and allow the ingredients to mix for a few minutes until they form a shaggy dough.

Once a dough is formed in the mixing...

Once a dough is formed in the mixing bowl, increase the speed of the stand mixer to medium speed (setting 2 or 3) and let the dough mix for 8-10 minutes.

Cover up the mixing bowl with a plate,...

Cover up the mixing bowl with a plate, kitchen towel, or sheet of plastic wrap.

Let the dough rise at room temperature for...

Let the dough rise at room temperature for between 5-8 hours, or until it has doubled in size.

After the dough has doubled in size, take...

After the dough has doubled in size, take it out of the bowl and turn it out onto a lightly floured countertop.

Gently fold the four corners of the dough...

Gently fold the four corners of the dough up and over the center, pressing the ends into the sticky part of the dough. This gentle shaping technique will create a ball of dough that will hold its shape well.

After folding the dough four times, flip the...

After folding the dough four times, flip the dough over onto an un-floured part of the counter. The seam side should be facing down and the smooth side facing up.

Shape the dough into a tight ball with...

Shape the dough into a tight ball with your hands.

Transfer the shaped dough onto a sheet of...

Transfer the shaped dough onto a sheet of parchment paper and then move the whole thing inside of a Dutch oven.

Close the Dutch oven lid and let the...

Close the Dutch oven lid and let the dough proof for 2 hours at room temperature, until it has roughly doubled in size.

Two hours later, take the dough out of...

Two hours later, take the dough out of the Dutch oven carefully by lifting both sides of the parchment paper.

Score two perpendicular slashes on top of the...

Score two perpendicular slashes on top of the dough in an “X” pattern. You can use a razor blade or dough lame for this, but you can also use a serrated bread knife to keep things easy.

Place the lid back on top of the...

Place the lid back on top of the Dutch oven and move it into the center rack of your oven.

Turn the oven on to 500°F (260°C), or...

Turn the oven on to 500°F (260°C), or as hot as your oven will go.

Bake for 50 minutes with the lid on,...

Bake for 50 minutes with the lid on, then remove the Dutch oven lid, and continue baking for 5-10 more minutes, until the loaf is golden brown.

After baking, carefully transfer the loaf of bread...

After baking, carefully transfer the loaf of bread from the Dutch oven onto a wire rack.

Let the bread cool for at least one...

Let the bread cool for at least one hour before slicing. Enjoy!

https://www.youtube.com/watch?v=Mb7rPfSZeT8

Want to know how to make sourdough bread using a stand mixer like a KitchenAid? In this video, I'll show you how with a super easy method and recipe.

Recipe:
Bread Flour - 450g (almost 4 cups)
Water - 275g (almost 1 1/4 cups)
Starter - 100g (about 1/3 cup)
Salt - 10g (about 1 1/2 tsp)

Here’s my main sourdough bread recipe that I mentioned in the video. I make this almost every week: https://youtu.be/-Kstk0C3m8M

Tools:
Digital Scale - https://www.amazon.com/dp/B01JTDG084?tag=grantbakes-20
Lodge Dutch Oven - https://www.amazon.com/dp/B000N4WN08?tag=grantbakes-20

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Stand Mixer Sourdough Bread

The most viewed kitchenaid sourdough bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine