Artisan Sourdough Bread Using a Stand Mixer Recipe (Same Day Sourdough Baking Tips) Open Crumb

How to make sourdough bread using a stand mixer and bake it on the same day. In just few hours you'll have a fresh sourdough bread hot from the oven.
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How to make Sourdough bread using a stand mixer Recipe ⬇️⬇️⬇️
• Artisan Sourdough Brea...
𝐌𝐨𝐬𝐭 𝐨𝐟 𝐦𝐲 𝐫𝐞𝐜𝐢𝐩𝐞𝐬 𝐚𝐫𝐞 𝐡𝐢𝐝𝐝𝐞𝐧 𝐟𝐫𝐨𝐦 𝐲𝐨𝐮. 𝐈𝐟 𝐲𝐨𝐮 𝐬𝐞𝐞 𝐭𝐡𝐢𝐬 𝐩𝐨𝐬𝐭 𝐩𝐥𝐞𝐚𝐬𝐞 𝐜𝐨𝐦𝐦𝐞𝐧𝐭 "𝐘𝐔𝐌𝐌𝐘" 𝐬𝐨 𝐨𝐭𝐡𝐞𝐫𝐬 𝐜𝐚𝐧 𝐬𝐞𝐞 𝐢𝐭 𝐭𝐨𝐨. 𝐏𝐥𝐞𝐚𝐬𝐞 𝐜𝐨𝐧𝐬𝐢𝐝𝐞𝐫 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐢𝐧𝐠 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥. 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐬𝐨 𝐦𝐮𝐜𝐡! ❤️❤️❤️
⚠️NOTE - A tablespoon in these conversions is 15ml (the standard size in the UK/US). A cup is assumed to be 240ml.
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开发食谱和视频的巨大时间和精力。 我真诚希望对需要和想要的人有帮助。 这对法律不法窃取视频或食谱。 未经授权的盗窃或禁止使用第2D编辑和重新使用。
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[@Gigismum]

Great camera work and detailed instructions! I really like how you gave 2 options for same-day and next-day baking with countertop fermentation times. 👏👏 You make bread shaping look so easy! This is my new Go-To Video for sourdough bread. Thank you!

[@Amanda-nq5hu]

Yummy

[@cookingsimplydelicious]

Thank you for sharing, looks you got the perfect taste of this bread, I love it!

[@Mrs.Vodkaa]

I made this and it turned out perfect. Thanks again

[@dablmc]

I will try your recipe, looks great! Thank you

[@ladybrave425]

This looks beautiful 😍 I love your sourdough

[@alexischavez3238]

Gorgeous bread

[@dianeramos6900]

I’m trying this now!! Can’t wait to see the results!!

[@Aprilbakes_sg]

Good luck 👍 💓 ✨️

[@garytrawinski1843]

Very nice!

[@diannawilson4303]

Lovely loaf! Thank you!

[@Aprilbakes_sg]

Thank you. 😊 Please like and subscribe to my Channel if you haven't already. ♥️

[@user-dg9ng3uo4g]

stand mixer recipe thank you

[@marycarter5434]

Yummy 😋

[@KLNYC]

Loved how you used the lame.

[@yuhang101]

Yes please 🙏 😍

[@ferozbadami8200]

YUMMY

[@shultzkaren8918]

@April, how do we get your written recipes?

[@nayanibd]

Hi! In terms of the taste is the 8 hr loaf tangy?

[@Aprilbakes_sg]

It's not very tangy. There's a slight tang but not too strong.

[@junekan9755]

Is the overnight sourdough taste sour.

[@Aprilbakes_sg]

Not very sour. Just a slight tang taste.

[@cktoh9028]

Seems that the 2nd cold retarded dough looked slighly overproofed to me based on its ear formation and its shoulder shape. First dough was beautiful and well proofed.

[@Raul28153]

you had it in the mixer. Why not let it finish there and skip all the hand work ?

[@lapismosi8065]

I want to know the same thing.

[@Raul28153]

​@@lapismosi8065 I've been laboring away at this. At first I heard Richard Bertinet say put it in the mixer on high ( on a commercial machine abour 300 RPM) for 16 minutes. So I tried it. Never got anything near open crumb. Then I learned that this was a technique from a few decades ago. Then I took to mixing it in the machine for a very short time just enough to get windowpane or Film as the tradespeople call it. But damn it all it seems that that is too much SO I've taken to mixing it sort of how he does it here and yup I have to stretch the dough by hand. I have taken lately to using a two day ferment in the fridge at 42 degrees. I think I need more time still - gonna try three days. but I am coming closer to a nice open crumb with only two stretch sessions.

[@009Daft600]

If you mix it too long you destroy the gluten network so much that it’s basically irreparable

[@tapucristina5963]

Yummy

[@ChristyMcWynn]

Yummy 😊

[@user-gj2sj9ug5p]

YUMMY

[@Aprilbakes_sg]

So good

[@Amanda-nq5hu]

Yummy

[@user-jg8sg3tg3f]

Yummy

[@keithshifflett9750]

Yummy

[@shultzkaren8918]

Yummy

[@AnhNguyen-ty2rd]

Yummy

[@Aprilbakes_sg]

Thank you 😊

[@louisawong1116]

Yummy

[@Aprilbakes_sg]

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