Stand Mixer Sourdough Bread Tutorial

[@jphwife]

I am just starting my sourdough journey. This is by far the simplest, best explanation/recipe on YT. Thank you! Can’t wait to make my first loaf!

[@epicuricloud]

Enjoy and let me know how it goes!

[@peterpyrreb470]

I'm returning to making sourdough, Tina, and watched your excellent video presentation to 'refresh'. Thank you so much. You've nailed the whole procedure for us. Every step and detail is covered so well. You certainly learnt so much in that 6 months of learning. Thank you again for motivating me. Peter from the UK.

[@epicuricloud]

Enjoy Peter! Happy Baking!

[@catplaytime1044]

This makes me so happy! Now I can bake any day I want , make the dough in the morning and let it rest until I return from work! I am a beginner and always wait until the weekend for baking sourdough bread, but then find myself spending half of my day off in the kitchen doing strech and folds... I for sure will try this!! Thank you for a calm paced video not skipping any detail. Your bread looks amazing!

[@epicuricloud]

Hope you enjoy

[@dianedenroche1496]

Thank you Tina. The directions were great! Slow & understanding each step. You ROCK!!

[@epicuricloud]

Glad it was helpful!

[@johncoker6831]

Hi. Using your method i made a loaf last week and it come out smashing. I'm in the process of preparing another one today as the last one was that good. Well done with the instructions.

[@hollytheiss3131]

Hey Tina! I first saw you a few years ago on QVC. I am happy to get your take on this sourdough journey. I just started using my stand mixer for this and your demonstration is going to be my go-to! Thank you!!!

[@epicuricloud]

You are so welcome!

[@patricialara2386]

Made your recipe and i will be making another batch tomorrow. Turned out amazing thank you so much for sharing.

[@epicuricloud]

Glad you liked it

[@PTMOM11]

Thank you! I really enjoyed your tutorial and can’t wait to try your method!! Beautiful loaf!

[@Maureenm-w5t]

Anxious to try this as my loaf was gummy and the crust chewy😢Hoping for better results with your method!!!

[@RedJeep1859]

Can you share how you started your starter? Great video, thanks for being so detailed!

[@epicuricloud]

My sister-in-law mailed me some of hers dry. You can make your own or you can purchase some at various places like King Arthur Flour website.

[@BrianMiller1618]

Great instructions. Thanks What size is the storage container that you use for fermentation?

[@epicuricloud]

I use a square Lock&Lock brand storage container that is 2.8L/95oz/3qt. It's about 7.5" square and about 3.25" tall.

[@antheitmann152]

Would you share links to your favorite knife, scraper and Benetton basket? Etc.

[@sonfederman8212]

I have been trying to make a decent sourdough loaf for a couple of months but they always come out gummy. (I use about 90gr. Whole wheat with the bread flour and thought that was the reason). Anyway your video made the procedure very clear. Thank you.

[@epicuricloud]

Love it! Happy baking!

[@amsohn1]

Thanks for sharing... do you have a link for that bread knife? Please Blessings ❤

[@epicuricloud]

shop.kingarthurbaking.com/items/offset-bread-knife?gad_source=1&gbraid=0AAAAADiGhPKIWUE_LSlCQZ25pHSBnY-Q7&gclid=CjwKCAiAxqC6BhBcEiwAlXp455xJ9gWx8-CvfhnQ7yg542ACWFV-vWZpsLirBF5lJ10uler8iiz3SxoCB34QAvD_BwE I know folks who have also found "Offset bread knife" with curved blade on Amazon as well.

[@ericstorm4839]

Thank you

[@epicuricloud]

You're welcome

[@terrijob7818]

May I ask where I can get the curved knife you used? I love it. Great video.

[@ronmsharonm2708]

Great video! Thank you. I have a dumb question. Why form a loaf into a boule instead of a Batard??

[@epicuricloud]

Good question! It's just where I started. In my research a lot of recipes started with a boule. At some point I'll try some batards!

[@princesskate33]

Does bread flour have a better oven spring than all purpose (unbleached) flour

[@epicuricloud]

It definitely contributes to gluten network development, so I would say yes.

[@lisaa3978]

When you put flour on the counter when shaping, was that bread flour, or rice flour? Does it matter what kind of flour?

[@epicuricloud]

Great question - I use bread or all purpose for the shaping. The rice is just for the banneton basket to prevent sticking.

[@belltreefrog]

Will give this a try, but didn’t see the point of moving it to another container to do the stretch & folds, I’ll just do them in the mixer bowl. Also very rarely make artisan loaves anymore as the mixer sandwich loaves are much more practical for our needs.

[@epicuricloud]

For me it's easier to scrape up the dough for stretch and folds in a flat bottomed container - also , then it's already in the bulk fermentation container. Happy Baking!! ❤️

[@JD987abc]

Glad to see that you’re using the stand mixer especially for the initial mix. It’s very helpful when you’re making a double batch dough. I also prefer the rectangular plastic bins for any stretch and folds and they fit and stack easily on bottom shelf of my fridge. Yesterday we had a cold and rainy day and I made 6 boules for gifts. Baked at 450 in covered Dutch ovens.Even after temping the baked boules, they were still a bit damp inside. I did two more additional times in oven at 425 before removing them for cooling. I gave them as gifts to the folks at Cooper Hospital PT. Hopefully they were ok. Thank you. Joseph.

[@stormauror2642]

ngl I thought it was my dog barking lol

[@echarts1946]

All bought with blood money.