Easy Method for Making Sourdough Bread with a Stand Mixer

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: • Good Sourdough Bread -...
Tools:
Digital Scale - www.amazon.com/dp/B01JTDG084?...
Lodge Dutch Oven - www.amazon.com/dp/B000N4WN08?...
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[@GrantBakes]

Get a copy of my ebook, No-Nonsense Sourdough! grantbakes.com/ebook It's got 18 of my favorite sourdough recipes with no unnecessary steps or complicated terminology. Click the link to check it out!

[@lylewing5808]

This is how I make my bread. Everyone was saying I was making it wrong. It needed to be stretch and fold several times. Then the long proof. Not me. I just do what works for me.

[@stitcherscottage]

I love the simplicity. Sourdough doesn’t need to be complicated,

[@dlarso11]

Thank you for this mixer variation as I move through some sourdough discovery🎉

[@zalehajaafar6390]

Great! I'll definitely try this method. Thank you 😊

[@dalinaroz]

This was my first successful sourdough bread and it turned out delicious! Thank you!!!

[@juanitabeaudoin2746]

Very helpful. Thank you.

[@sandradee3204]

I would love to see you do a video comparing making a loaf in the stand mixer vs the stretch and fold method. I would be very interested in your opinions on the difference of how both loaves come out. TIA And thank you for all the great videos.

[@rodneyferris4089]

This is genius! I’ve always made my “artisan style bread in a cold oven and cold DO. 425° for 30 mins then 30 mins uncovered. Learned this from ATK. Saves power and the result is as good as all this dangerously hot gymnastics.

[@GrantBakes]

Thanks for the comment!

[@Rye_d_baker]

Very simple straightforward with minimum amount of efforts. I usually do the same when i’m lazy 😉. Thanks Grant as always

[@GrantBakes]

Thanks, Ra'ed!

[@shreeghule4256]

Ur recipes are fantastic!!!!!! Mine was a beauty

[@Donnasmith-hb6ye]

Thanks for the information

[@Kyle_Schroeder]

First loafs came out great thanks!

[@GrantBakes]

Thanks for giving it a try!

[@happypuppy8221]

Beautiful

[@liliya_k2642]

I love all your recipes. You thought me how to bake 🙌😀

[@GrantBakes]

Wow! Thanks so much for saying that. I’m glad I could help in any small way.

[@ZenaHerbert]

I've used my stand mixer frequently and whether white or wholewheat flour, the crumb is usually close. Using the same flours with stretch and fold the crumb is much more open and has a more chewy crust. I also get better oven spring from s&f. The difference is interesting; it's good to have a crumb choice.

[@alicjaadamczyk1748]

Thank you so very much for teaching how to make healthy bread! I just made my first sourdough bread according to your recipe and it did come beyond delicious ! So thank you again and happy baking to all 💖😊

[@GrantBakes]

Thanks, Alicja! Subscribe for more and follow along at GrantBakes.com too 👍🏻

[@andrewscala6006]

Hi Grant I used this recipe to make the bread but I then chose to use my USA loaf pan plus a pan ow water for steam and after rising in a long banneton I transferred it to the loaf pan, and used my Breville table top oven to bake it. The most beautiful results with no Dutch ovens and only 475 in the oven. This is my new way to save electricity by using the Breville!!! Thank you for the formulation!!!

[@GrantBakes]

Fantastic!

[@alicjaadamczyk1748]

Thanks!

[@GrantBakes]

Wow, thank you! I really appreciate it.

[@donnautsch536]

Ok, I did your exact method and my bread turned out PHENOMENAL!! Thank you!! I would now like to make a RYE Sourdough Bread. Can you help me with ingredients? Hopeful it can be made the same way. This was an AWESOME Method. Much, much thanks!

[@beuba5938]

Can’t wait to try this ❤ #teamstandmixer 🙋🏻‍♀️😉

[@wyominghome4857]

This method seems very similar to Easy Peasy Bread. Looking forward to trying it. Being at 7,000 feet elevation, we would typically knead no more than 3 minutes and add 1/4 to 1/2 cup of flour to make sure it doesn't degas. Baking in the mountains can be tricky. :)

[@markm9476]

Love the recipe. Any problems if I wanted to cold proof for 8-12 hours instead of the 3 hour "warm" proof?

[@BeautyandBlair]

What would be the different in this method and doing rounds of stretches and folds?

[@DrGeorginaCook]

Is this the same method to follow for wholewheat?

[@wyominghome4857]

BTW, thank you for providing a translation of your recipe in cup and spoon measures. It's faster, more exact, and way less messy to scoop and scrape than putting every ingredient into a bowl and weighing it, especially with very small amounts. Paul Hollywood on the Great British Bake Off show may be a whiz at weighing, but most wives are just trying to get dinner on the table in a hurry.

[@notesfromleisa-land]

I'm no fanatic, but is it NOT faster and more accurate to scoop and scrape. Scales are inexpensive and have a tare function, so it is effortless. Many have inconsistent results in baking because they do not realize the variability in the scoop and scrape, particularly when their product is compacted. There is no way to account for the differences in technique which is why a scale is a worthwhile, and small investment.

[@wyominghome4857]

@@notesfromleisa-land I understand what you're saying and the scale would seem to make sense for ingredients, like flour, that are finely ground and may incorporate air. It does not make sense for ingredients that do not incorporate air, like a half teaspoon of salt or a cup of milk. Moreover, while I'm the first to embrace technology that saves time and/or money - vacuum sealers, stand mixers, air fryers - the problem here is that I could NOT get consistent results using the scale, which makes no sense to me at all, but there it is. It could have something to do with the fact that I'm baking at 7,000 ft, which typically means adding more flour to baked goods recipes to get them to come out correctly. I can make that adjustment more easily with cup measures. And yes, the scale is time consuming as I stand there trying to get it to read exactly 150 grams and not 147 or 153. Manufacturers keep trying to come up with the next hot item, like the air fryer, for the U.S. market. But the air fryer - essentially a counter-top convection oven - saves a ton of time and energy. The scale, even if it's only $12, serves no good purpose, except to those with no options to the metric system. Sorry, but we will have to agree to disagree on this one, and I will continue to pass on recipes with ingredients listed only in grams.

[@ypjobin]

Hey Grant. Great recipe, I have tried many and so far your recipe gave me the best results, to my taste anyway. Couple of questions for you; Can the rising time of 6 hours on the counter be sped up by using my oven’s bread proofing setting? Can the 3 hours proofing time be replaced by 8-10 hours in the fridge in order to get oven spring at baking time? Thanks in advance. Still great bread as is !

[@hikerJohn]

This is close to how Ive been doing it for a few years but I never got the hang of shaping it like you (and everyone else) is doing it, but it always seems to come out just fine every time but I do use a basket to shape it and pre-heat the dutch oven. I'm going to try this shaping to create more tension to see what happens. The only thing missing is the time to let it rise and proof *at what temperature* ?

[@spencerwoodcock6315]

What model stand mixer do you have? 4.5, 5, or 6 quart KA?

[@alexismews1509]

Hi please can you tell me if i use 500g flour how much starter, water, do i need thank you in advance x

[@betspath]

What was the temperature of your kitchen while rising?

[@sleshby07]

Thank you for the recipe! I baked my first ever sourdough bread with it and it turned out well. What kind of flour do you use? Can it be any flour or should it have a certain protein content?

[@danielcarrick8603]

Great video, Grant! Do I need to knead my gluten-free dough for the same duration in my stand mixer? One more question: Many GF bakers swear by xantham gum powder...how important is that ingredient for GF sourdough?

[@donnautsch536]

Can this recipe be doubled to make a larger loaf?

[@babslayne6190]

Hi. I have made this recipe twice. Once with a pre-heated (500F) oven for 20 minutes lid on and 15 minutes lid off. The bottom was burnt. The second time I tried the cold oven method. 50 minutes with the lid on, 5 minutes with the lid off. Still, burnt bottom, though not quite as burnt. Any suggestions?

[@lisap66]

Are you not leaving this one in the fridge at all? Just proof and bake?

[@chrismcdevitt3709]

When I first took the dough off the hook it seemed dry, then it rose and the outer layer seemed dry that when I folded it it wasn't holding til I rounded and shaped the best I can( it just didn't seem wet enough) anyway I rounded and tightened enough and put in cold dutch, I guess I'll double and put in oven but I expect it won't work any help will be appreciated

[@shadybad9836]

Hey Grant thanks for this👍 could you please tell me if your oven has the fan on or off TIA👍👍🇬🇧

[@GrantBakes]

No fan for me!

[@wyominghome4857]

Can you add sour salt (citric acid) to this to get a strong sour taste? If so, would it replace all or part of the regular salt?

[@niyaotis5805]

Thank you for the easy recipe!! Can you let it proof in a bread pan? Will that help it keep its shape or does it need something softer? I am new to sourdough and babe never baked one before.

[@GrantBakes]

Yes! Check out my video about “sourdough in a bread pan”

[@rjn.3633]

How long does it take to knead dough n the mixer? This is my first time making the dough in a mixer and it just looks like it’s taking a long time. I have a KitchenAid mixer, but not the tie and it comes with a different shaped dough hook.

[@evelynd3750]

Hi, I have a question about using a Banneton. Do you have a video that shows how you remove a round loaf from it and get it into a Dutch Oven? Thanks so much!

[@GeeGeee]

Put baking paper over it then flip it onto the baking paper, pick the baking paper up with the corners and drop into Dutch oven

[@DavidB-tj3rj]

I don’t have a Dutch oven but my oven does have a steam bake function. Would that still work if I bake on a pizza stone?

[@GrantBakes]

Give it a try! It should work.

[@_dakota_298]

So no water needed in the oven to make it chrispy?

[@kn33621]

Can you use a loaf pan for this bread without a cover and if so, how long does it need to bake?

[@GrantBakes]

Yes. Probably 50 minutes in the oven.

[@77goanywhere]

I have been mixing my sourdough with a stand mixer for years. I use the paddle, not the dough hook. All I do is mix the dough, for about 30 seconds. The rest is exactly as for a hand mixed dough.

[@Goodlifelady]

Thank you for the easy standing mixer recipe. I don’t want to do stretch and folds. At what ROOM temp did you bulk ferment for 6 hours? Seems too much Afraid of over fermentation

[@GrantBakes]

Around 72F. It’s definitely not too much 😊

[@pauldavis8980]

I always seem to have dough at the bottom of the bowl that simply doesn’t incorporate. When you say “eventually”, approximately how long is that? 10 mins,2.0 mins, 30 mins? Cheers

[@GrantBakes]

About 8-10 minutes of kneading or so. If you seem to always have dough stuck to the bottom, use a plastic dough scraper to scrape down the sides half way through. That's the best thing I'd recommend.

[@doraharrison1642]

thank you, great video, I will have to try this. Question though ... what if you don't want the bread to have a dark thick crust, do I omit the last cooking time with the lid off? Thank you.. this has been a question I have had for a long time, Have a great day

[@GrantBakes]

Yes, for the second part of baking with the lid off, just bake it until it has the color that you're looking for.

[@doraharrison1642]

@@GrantBakes awesome thank you again

[@doraharrison1642]

Thank You

[@doraharrison1642]

@@GrantBakes Thank You

[@SemiDomesticMom]

So with this you don’t stretch and fold?

[@GrantBakes]

Nope, just the stand mixer.

[@lindamoore8144]

Recipe please??

[@noodlegawd]

Is that 50 minutes after it reaches 500, or 50 minutes from the time you turn the oven on?

[@GrantBakes]

50 minutes from the time you turn the oven on/put the bread in.

[@noodlegawd]

@@GrantBakes Thanks!

[@happypuppy8221]

How much time is needed on a mixer???

[@melaniegee]

He mentioned 8 minutes somewhere in this video. I hope I understood him correctly. This is the first time I’ve used his recipe and the second time I’ve tried to make sourdough bread. My dough is literally proofing right now.

[@beuba5938]

My stand mixer is a big strong one so…I was wondering if I could double this recipe to make 2 loaves or is this not the best idea?

[@beuba5938]

Answered my own question 🫤

[@user-vy4wh6xz1s]

So, no stretch and fold necessary with this recipe?

[@GrantBakes]

Nope. Not for this one. Although you could add stretch and folds to the process and that would be fine too!

[@andrewinnes848]

Thanks.

[@breannesargent8692]

New to this, but I’ve heard I shouldn’t use metal tools because it kills the starter. I guess that’s not the case here?

[@GrantBakes]

I think that’s something you don’t actually have to worry about. I’ve heard it too! And I always use metal 😊 haven’t experienced any problems with it.

[@mattymattffs]

Cold oven results in about ten percent less rise for me. Not worth it IMO Also, you can just use a colander with a cloth to make a banneton

[@whiterose6635]

Chill bro

[@catherineake6309]

Are the recipes in your book all with a stand mixer? Arthritis doesn't let me knead anymore.

[@GrantBakes]

I call for stretch and folds/kneading throughout the ebook...but you can replace this with using a stand mixer for almost every recipe. Sourdough and bread doughs are very adaptable, so the stand mixer will work perfectly. I hope this helps!

[@doraharrison1642]

the ingredients state here for water says Water 275 g, your recipe says 300 g. which is correct , Please

[@GrantBakes]

For the specific recipe that I used in this video, it's 275g of water. My main recipe from another video uses 300 grams of water. There's a slightly lower hydration in this recipe.

[@doraharrison1642]

@@GrantBakes Thank you so much :)

[@Truth15freedom]

At 500 degrees how come your parchment paper didn't catch fire ?

[@GrantBakes]

My parchment paper never does at these temperatures.

[@donnautsch536]

isn't baking at 500 degrees a little chancy when using parchment paper? Especially for such a long period of time at that high temp? Just don't want my bread catching fire :(. That would be bad!!

[@thecrazy8888]

I have a problems with those instructions: Dough isn't supposed to double in size twice, but your recipe calls for it. I just can't get that, mine doubles once, that's it.

[@andrewhyogo]

Hi, I made this today and used a temperature of 250C. 10C cooler than recommended here. I don’t know why, but the bread is burnt on top. I used a bread tin with the lid on for 50 minutes with no final cook with the lid off.

[@WheresBillie104]

Here’s a tip. Cut decent sized corners out of the parchment

[@RobertSchechter]

That's just 65% hydration, isn't it? Usually the lowest hydration for sourdough is around 70-72%, so I'm wondering about your recipe. The dough was still quite soft and wet, it seems, so I'm not sure what benefit you got from the low hydration.

[@bobdupuy9253]

So no written recipe in the comments anymore? Just, buy the book for$15 for several recipes.

[@GrantBakes]

The written recipe for this video is in the video description. You can also get the free, printable, written recipe on my website here: grantbakes.com/stand-mixer-sourdough-bread/ I also have an ebook for sale for $14.99 with 18 amazing sourdough recipes 😊 GrantBakes.com/ebook I hope you like it.

[@bobdupuy9253]

@@GrantBakes Grant, thanks so much for the quick reply. I was anxious to try your recipe so I went back an took notes from the video. I wasn’t bright enough to differentiate the difference between comments and description. I appreciate your talent and knowledge.

[@mspamerskine]

Dear Grant, I love your recipes BUT never mind your measurements of grams and cups ...give me ounces ...PLEASE? I am using grandmas lovely old scales!!!

[@notesfromleisa-land]

There are many calculators on the web that with a small amount of effort you can calculate whatever measure you need.