Ultimate Sourdough Spiral Mixer Guide & Bulk fermentation Tips

Want to learn how to mix sourdough in a spiral mixer from start to finish? Look no further! In this video, I'll guide you through the process step by step from mixing ingredients to achieving the perfect dough consistency using autolyse and mixing. This guide will show you how to use a spiral mixer to make delicious and fluffy sourdough bread. Perfect for novice and experienced bakers alike!
If you own a Famag or Sunmix spiral mixer this video is for you!
In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference:
-24°C converts to approximately 75.2°F
-25°C equates to roughly 77°F
-26°C equates to roughly 78.8°F
RECOMMENDED EQUIPMENT USED IN VIDEO
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Billie Olive Aliquot Jar tidd.ly/3JpMstV
Timecodes
0:00 - Intro
1:04 - Mixing ingredients in a spiral mixer
12:21 - Cleaning the FAMAG spiral mixer
13:16 - Sourdough bulk fermentation
20:53 - Preshaping the sourdough
22:00 - Shaping sourdough for bannetons
25:34 - Cold fermentation
25:47 - Outro
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#sourdough #sourdoughbread #baking #spiralmixer #microbakery #famag #sunmix #bread #sourdoughmixing #sourdoughbaking #microbakery

[@urbantreats_sydney]

In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference: -24°C converts to approximately 75.2°F -25°C equates to roughly 77°F -26°C equates to roughly 78.8°F I'm currently producing a new sourdough recipe video, set to be released soon. Following that, I'll delve into a detailed explanation of how I maintain my sourdough starter. In my view, besides bulk fermentation, this step stands out as one of the most crucial aspects of the sourdough process.

[@rosscurrant8940]

I would Aotolyse pre starter for 20 mins. More consistent results

[@urbantreats_sydney]

Either way is fine. I like to get most of the hydration in the mixer as early as possible, I've always had consistent results with fermentolyse

[@d1informatica]

Thanks for sharing knowledge partner.

[@urbantreats_sydney]

Thank you!

[@tony22226]

Could I mix the dough all the way to avoid stretch and folds? What would I need to do ? If so when would I take my aliquot sample.

[@urbantreats_sydney]

If you're mixing all white flour you can, I personally don't as it's very easy to over mix, and I always have 10% or 20% wholewheat in my mixes which tears the dough because of the bran. But if you have good timing and youre watching the mix closely you could mix to full development. I would take the aliquot sample after mixing is finished.

[@TylersPantry]

Where did you source your table mate?

[@urbantreats_sydney]

Built it myself, parts from bunnings

[@ourcalltoadventure]

Thanks for the video. Have you tried doing it all in the mixer and avoiding the S&F? If you end up doing S&F anyway, why not just mix it all by hand to start? Seems like a lot of cleanup just to get the dough ready for bulk fermentation.

[@urbantreats_sydney]

When I try and mix it to full gluten development in the mixer I always get a tighter crumb than I like. Still good but I like it abit more open, not wildly open. And you are right im pretty much just using the mixer to combine the ingredients, but it saves my back. I'm also doing 2 or 3 mixes when I bake sourdough. If I was doing a single mix, I would save myself cleaning and hand mix.

[@ourcalltoadventure]

@@urbantreats_sydney makes sense. Happy baking, I’ll follow your YT journey.

[@urbantreats_sydney]

@@ourcalltoadventure thank you!

[@TylersPantry]

Could you give me the specs of your mixer mate? Also the Ampage? I'm in the hand mixing stage of a micro bakery and doing up to 30 loaves per bake. Will need a mixer soon.

[@urbantreats_sydney]

Sure mate, it's the Famag20, mixes about 20kg of dough, I push it sometimes to 25kg but like in my video I'm only mixing on low speeds so it's fine. The power is 10 amps. Specifications: Maximum dough capacity: 20 Kg Flour: 13 kg Water: 7 L Motor: Single phase 220 v with 10 speed inverter Inner wiring: 24 V (low voltage) CE compliant accident prevention system CE compliant safety microswitch Weight: 67kg Dimensions: W 381 x L 729 x H 678 mm

[@TylersPantry]

@@urbantreats_sydney Thanks very much for replying. I'm watching FB market now for a used one around $1800. I found one in tassie but I'm in Melbourne :(

[@urbantreats_sydney]

@@TylersPantry no problem. Good luck! Mixer built to last so second hand you shouldn't have any problems

[@jeffdunas6721]

Why do you roll the dough in flour before bannertons?

[@urbantreats_sydney]

I roll them in flour to stop them from sticking to the bannetons

[@farinabodrum9893]

you 70% before bassinage ? So you mix 5 ' and fermentolease for 30 min to 1 hour , add salt and some bassinage and mix 3-5 and add the remaining bassiange `Similar to what you do, we do a similar mix at the bakery when it is 73 percent but if you are pushing hydration to 78-79 , the mix goes forever, Imagine starting at 70 and pushing it to 78. 15' at the minimum. 'where ' means first speed and '' means second speed

[@farinabodrum9893]

short mix is the best.

[@urbantreats_sydney]

Yes I only leave a little bit for bassinage as this mix hydration was 75% hydration so not that wet, if I was using more water like 78% hydration I would leave alot more bassinage and then mix a little longer (always low speed for me)

[@urbantreats_sydney]

​@@farinabodrum9893agreed short mix always better, I try and keep mixing to a minimum when mixing white flour and wholewheat flour. Pure white flour mixes you can push longer as there is no bran tearing at the dough

[@jeffdunas6721]

I am surprised you’ve used soap to clean the mixer - just hot water should be good 😮

[@urbantreats_sydney]

I also sanitise, I like to clean 😂