Stand Mixer Sourdough: Country Loaf

View on my website: thesourdoughbaker.com/stand-m...
This is not my preferred method for Artisan bread (I do love to hand-strengthen my loaves), but I did want to show that it is possible. Fermentation is the main mystery for this loaf, and nailing it is going to produce the best results. The crumb should be very close to a hand-strengthened loaf, but will not be quite the same.
My original video for Artisan sourdough boule is linked below. In it, you will find my typical shaping method (I use lamination in this video) and directions on how to perform a five minute score, if this is something you desire to do.
Original video: • Sourdough Country Brea...
Here's the recipe for the loaf in this video -
Ingredients:
350 g filtered water (1 1/2 cups)
100 g active starter (1/2 cup)
500 g bread flour (4 cups)
10 g salt (1 1/2 tsp)
Directions:
1) Mix water and starter in a stand mixer using the paddle attachment until fully incorporated.
2) Add flour and salt, mix again with paddle attachment until everything is just mixed.
3) Switch to the dough hook, and scrape down the sides of the bowl. Knead on a medium speed (speed 5-6 on a KitchenAid) until the dough completely pulls away from the sides of the bowl and passes a windowpane test (10-15 minutes) * [see note].
4) Bulk ferment the dough for approximately the same amount of time you would bulk ferment a hand strengthened loaf. Keep in mind that the dough temperature after kneading is warmer (approx. 75-77 F), so this may affect your timing slightly. I usually bulk ferment for about 9 hours total at a room temperature of 70 F, and that is what I did in this video.
5) Shape the dough according to your preferred shaping method. I used lamination in this video (4:27), but you can find my typical shaping method in my previous video (linked above). For lamination: dump the dough out onto the counter. Stretch the dough as far as it will go without tearing. You can add any fillings at this point if you like. Fold the dough in thirds, then roll it up like a log. Push and tuck to finish forming your round.
6) Transfer the dough to the banneton, then refrigerate overnight (8-16 hours).
7) The next day, preheat your oven to 450 F. Insert a Dutch oven onto the top rack, and a pizza stone or baking sheet on the bottom rack** [see note]. Preheat your Dutch oven for at least one hour before baking.
8) Remove your loaf from the fridge. Turn it out onto a silicone baking mat or a piece of parchment paper.
9) Using a razor blade or bread lame, make one score 1/4 to 1/2 inch deep, making sure the razor is angled parallel with the counter for the most prominent ear. (I used one expansion score for simplicity, but you are welcome to score any design you like at this point, as long as you still have at least one, deep expansion score.)
10) Place your scored loaf into the preheated dutch oven. Optionally, spray with water and replace the lid.
11) Bake for 25 minutes with the lid on.
12) After 25 minutes, remove the lid of the Dutch oven and bake 20 minutes more.
13) The bread is finished when it temps about 200 F.
14) Allow the your bread to cool for at least 30 minutes before slicing (to allow the gluten to settle).
15) Enjoy!
Notes:
*If your dough is not pulling away from the sides of the bowl as mine is by 15 minutes, check your flour. It may not be strong enough. If this is the case, add more flour as needed, then go ahead and stop kneading and continue with the recipe.
**Pizza Stone/Baking Sheet: This is not necessary, but the addition of an object underneath the Dutch oven helps create indirect heat, preventing the bottom of the loaf from burning. When experimenting with this recipe, I found that my bread tended to burn on the bottom, and this is one thing that kept that from happening. You could also use aluminum foil, or sprinkle cornmeal under the parchment paper/silicone bread sling.

[@mikefields6912]

Such a helpful video! I really appreciated the use of plastic bags for covering the banneton.

[@TheSourdoughBaker]

Thank you!

[@GardeningwithBarchuckin]

I need to try mixing a sourdough loaf in a stand mixer. I like the additional 5 minute score. Thanks for sharing another way to make a sourdough loaf.

[@Tammy-qi5pk]

This is an excellent video! Very instructional without overwhelming! Thank you so very much ❤

[@TheSourdoughBaker]

Thank you! I’m glad you enjoyed it

[@jimnewton2183]

Thank you, great job in spite of you not liking the method. LOL

[@TheSourdoughBaker]

😅♥️

[@laurenalford4016]

Beautifully explained once again. Thank you

[@TheSourdoughBaker]

Thank you so much!

[@FlashBurrito]

Great video lots of good tips. Thank you.

[@naica2607]

I did notice no stretch and fold was applied. Is this right? And another question after shaping does it go into the fridge right away or you leave it on bench for a while? thanks.

[@TheSourdoughBaker]

With this one, gluten is developed via stand mixer, so stretch and folds are not necessary (though performing one or two can help). I did do one two to three hours into fermentation, which I think I showed in the video. After shaping, it does go into the fridge to be baked the next morning, or you can proof on the counter and bake same day if you choose.

[@erikamorris2520]

Nice video. Thanks. Just wondering... What happens if I bake a bread with a starter that doesn't float? What happened with the bread?

[@TheSourdoughBaker]

Starter that doesn’t float is either not quite ripe, meaning it was freshly fed and hasn’t been given enough time for the yeast to multiply abundantly enough to effectively leaven your bread, or overripe, meaning it’s gone past way past the point of peak, begun producing alcohol, and is beginning to deactivate until its next feed. In either of these situations, the bread could still rise, but may take much longer, or the bread may not rise well at all. The end result would be very dense and possibly gummy.

[@hollinaomi]

Can all purpose flour be used instead of bread flour?

[@TheSourdoughBaker]

I would not recommend it, unless your all-purpose flour is fairly high quality. The gluten will struggle to bind with all-purpose flour and you may not see it come together in the stand mixer