Sourdough bread has a special place in our kitchens thanks to its tangy flavor and chewy texture. While traditional sourdough baking can feel intimidating, using a stand mixer simplifies the process and saves us time. This Stand Mixer Sourdough Recipe lets us enjoy homemade artisan bread without the extra effort of hand-kneading.
By combining the power of a stand mixer with the natural fermentation of sourdough starter, we get consistent dough development and a beautiful crust every time. Whether you’re a beginner or looking to refine your sourdough skills, this recipe guides you through each step with confidence. Let’s dive in and bake a loaf that fills our home with irresistible aroma and flavor.
Ingredients
To create the perfect Stand Mixer Sourdough, having precise and fresh ingredients is essential. Below we list everything needed to start from the sourdough starter to the final dough, including some optional additions to customize your loaf.
For the Sourdough Starter
A lively and active sourdough starter is the backbone of this recipe. We recommend using the following ingredients to build and maintain a healthy starter:
- 100g whole wheat flour – provides nutrients to jumpstart fermentation
- 100g all-purpose flour – balances texture for the starter
- 200g filtered water (room temperature) – ensures no chlorine inhibits yeast activity
- 1 tablespoon mature sourdough starter (from previous batch or store-bought) – the source of natural yeast and bacteria
For the Dough
The dough ingredients combine to create the structure, flavor, and texture that define our Stand Mixer Sourdough loaf:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 500g | High-protein for excellent gluten development |
| Water | 350g | Lukewarm to activate gluten smoothly |
| Active sourdough starter | 150g | Fed and bubbly for strong rise |
| Salt | 10g | Enhances flavor and controls fermentation |
Optional Ingredients and Add-ins
To elevate the flavor profile or texture of your sourdough, consider these optional ingredients. Add them during the mixing phase:
- 1 tablespoon olive oil – lends a tender crumb and subtle richness
- 1 tablespoon honey or malt syrup – accelerates fermentation and adds sweetness
- Seeds (e.g., sesame, sunflower, flax) – 2–3 tablespoons for a crunchy crust
- Herbs (e.g., rosemary, thyme) – 1 tablespoon chopped for aromatic notes
We suggest measuring these accurately to maintain the perfect balance for your artisan loaf.
Equipment Needed
To create our Stand Mixer Sourdough Recipe with ease and precision, having the right equipment is essential. Below we outline the core tools that will streamline the entire bread-making process.
Stand Mixer
A Stand Mixer is the cornerstone of this recipe. It takes the effort out of kneading and ensures consistent dough development with minimal manual work. For best results, use a stand mixer with these features:
| Feature | Importance |
|---|---|
| Powerful motor (at least 250 watts) | Handles dense sourdough dough effortlessly |
| Dough hook attachment | Specifically designed for kneading dough |
| Multiple speed settings | Allows controlled mixing and kneading speeds |
| Durable mixing bowl | At least 4 to 5 quarts capacity to avoid overflow |
We recommend opting for a stand mixer with a dough hook since it mimics hand kneading, developing gluten without tearing the dough. Using a mixer not only saves time but also produces a smoother and more elastic dough.
Additional Baking Tools
Besides the stand mixer, certain tools facilitate shaping, proofing, and baking to produce that coveted artisan crust and crumb:
- Bench scraper: For dividing and handling sticky sourdough without tearing
- Proofing basket (banneton): Supports the dough during its final rise and creates beautiful patterns
- Digital kitchen scale: Precise measurement is crucial for sourdough; a scale ensures ingredient accuracy
- Dutch oven or baking stone with steam tray: Creates a humid baking environment for a crisp crust
- Lame or sharp serrated knife: For scoring the dough and allowing controlled oven spring
- Clean kitchen towels or plastic wrap: To cover dough during bulk fermentation and prevent drying out
We equip ourselves with these tools to master our stand mixer sourdough workflow, producing consistent results and that signature tangy chew. The right tools combined with our detailed recipe make this artisan process approachable and enjoyable.
Preparing the Sourdough Starter
Before we begin mixing our dough with the stand mixer, it’s essential to prepare a healthy and active sourdough starter. This natural leavening agent brings the signature tangy flavor and airy crumb to our bread. Let’s dive into the crucial steps for feeding, activating, and recognizing when our starter is ready to use.
Feeding and Activating the Starter
To get our sourdough starter bubbling and vigorous, we need to feed it regularly with the right balance of flour and water. Here’s what to do:
- Discard about half of the existing starter—this keeps the acidity balanced and prevents overcrowding.
- Add equal weights of flour and filtered water to the remaining starter—typically a 1:1:1 ratio (starter:flour:water).
- Mix thoroughly until you have a smooth, thick batter-like consistency.
- Cover loosely with a breathable cloth or lid to allow gases to escape while preventing contamination.
- Keep at room temperature around 70-75°F (21-24°C) to encourage yeast activity.
- Repeat feeding every 12-24 hours until the starter reliably doubles in size within 4 to 6 hours after feeding.
| Fed Sourdough Starter Ingredients | Typical Ratios (By Weight) |
|---|---|
| Starter (discard kept portion) | 50 g |
| Whole wheat or all-purpose flour | 50 g |
| Filtered water (room temperature) | 50 g |
Pro tip: If your starter is sluggish, try using whole wheat flour for one feeding—it contains more nutrients to energize your wild yeast.
Signs of a Ready Starter
We measure our starter’s readiness by its activity and smell. The key indicators that our sourdough starter is ready to leaven our bread dough include:
- Doubling in volume within 4 to 6 hours after feeding.
- A network of visible bubbles throughout the starter indicating active fermentation.
- A pleasantly tangy aroma reminiscent of yogurt or mild vinegar but never off-putting or rotten.
- The starter holds a “peak” when risen, meaning it swells then just begins to collapse, signaling maximum yeast power.
- A float test helps: gently drop 1 teaspoon of starter into a glass of room temperature water. If it floats, it’s well-aerated and ready for mixing.
“An active sourdough starter is the cornerstone of our Stand Mixer Sourdough Recipe—without it, we miss the magic of natural fermentation.”
By mastering these steps, we ensure our starter is primed to develop the dough’s crumb texture, flavor depth, and perfect rise—making the whole baking process smoother and more rewarding.
Making the Dough with a Stand Mixer
Using a stand mixer to make our sourdough bread dough streamlines the process, ensures consistent results, and saves time by taking over the manual labor of mixing and kneading. Let’s walk through the crucial steps to prepare a perfectly textured dough using our stand mixer.
Mixing the Ingredients
We begin by combining all key ingredients to form a cohesive dough. Precise measurements ensure balance in flavor and texture.
- Sourdough starter (active and bubbly): 150g
- Filtered water (lukewarm at about 75°F): 350g
- Bread flour (or a mix of bread and whole wheat): 500g
- Salt: 10g
- Optional: 1 tbsp olive oil, 1 tbsp honey for additional tenderness and slight sweetness
Step-by-step mixing:
- Pour filtered water into the stand mixer bowl. Add the active sourdough starter and stir briefly with a spatula.
- Add the bread flour gradually while the mixer runs on low speed using the dough hook attachment. Mix until all flour is hydrated and a shaggy dough forms—roughly 2-3 minutes.
- Let this mixture rest for 30 minutes (autolyse stage). This allows flour to fully absorb water and improves gluten development without salt.
- After resting, add the salt and any optional ingredients. Mix again on medium speed until the dough becomes smooth and elastic, approximately 5-7 minutes.
“Mixing well and incorporating salt after autolyse gives us optimal gluten strength and flavor.”
| Ingredient | Amount (grams) | Notes |
|---|---|---|
| Active sourdough starter | 150 | Bubbly and well-fed |
| Filtered water | 350 | Lukewarm, ~75°F |
| Bread flour | 500 | Can substitute partially |
| Salt | 10 | Add after autolyse |
| Optional olive oil | 15 | For softer crumb |
| Optional honey | 20 | For slight sweetness |
Kneading the Dough
Kneading develops the gluten network essential for a chewy crumb and well-risen loaf. Our stand mixer handles this efficiently.
Instructions:
- Attach the dough hook and set the mixer speed to low-medium (speed 2 or 3).
- Knead the dough for 6 to 8 minutes, checking texture every few minutes. The dough should become smooth, slightly tacky, and elastic without sticking excessively to the bowl.
- Perform the windowpane test: stretch a small piece of dough between fingers. It should stretch to a thin translucent membrane without tearing.
- If the dough is too sticky, knead for a minute or two longer. If too dry, add water 1 tsp at a time.
- Once kneading finishes, transfer dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and begin the bulk fermentation.
“Kneading dough with our stand mixer creates the perfect gluten structure for that airy crumb and golden crust.”
By following these precise mixing and kneading instructions, we set the stage for a successful sourdough batch. Next, we’ll focus on fermentation and shaping to build the bread’s signature flavor and texture.
First Fermentation
The First Fermentation, also known as bulk fermentation, is a critical phase that allows our stand mixer sourdough dough to develop flavor and structure. During this stage, natural fermentation produces gas bubbles and strengthens the gluten, which results in the characteristic open crumb and tangy taste of sourdough.
Bulk Fermentation Process
Once we finish mixing and kneading our dough with the stand mixer, we transfer it to a clean, lightly oiled bowl for the bulk fermentation. Here are the essential steps:
- Cover the bowl with a damp towel or plastic wrap to retain moisture.
- Let it ferment at room temperature (ideally between 70°F and 75°F) for 4 to 6 hours.
- Perform stretch and folds every 30 to 45 minutes during the first 2 hours to strengthen gluten. To do this:
- Reach into the bowl and grab a portion of the dough from the edge.
- Stretch it upward gently and fold it over the dough.
- Rotate the bowl and repeat 3 to 4 times per session.
- Observe the dough rise, watching for a 50% to 75% increase in volume, indicating healthy fermentation.
| Bulk Fermentation Details | Description |
|---|---|
| Temperature Range | 70°F to 75°F (21°C to 24°C) |
| Duration | 4 to 6 hours |
| Stretch and Fold Interval | Every 30 to 45 minutes (first 2 hrs) |
These folds help develop a strong gluten network without overworking the dough. Our stand mixer saves effort but manual folds during bulk fermentation remain essential for a perfect texture.
How to Know When Fermentation is Complete
Knowing exactly when fermentation is complete is vital to avoid underproofed or overproofed dough. We rely on visual cues and simple tests to guide us:
- The dough should have risen by about 50% to 75% but not doubled.
- Surface bubbles will be visible, indicating active fermentation and gas retention.
- When gently poked with a floured fingertip, the dough should slowly bounce back, not flatten immediately or stay indented.
- The dough feels airy and soft but retains some elasticity.
- If the dough collapses or feels very sticky, fermentation likely went too far.
“The perfect moment for shaping is when the dough is airy and supportive—a sign that the natural yeast has done its work.”
Using these indicators ensures our dough has developed the ideal flavor complexity and gluten structure, setting us up for the final shaping and proofing stages of our stand mixer sourdough recipe.
Shaping the Dough
Shaping the dough is a crucial step in our stand mixer sourdough recipe that defines the loaf’s final structure, texture, and crumb. Proper shaping ensures a tight surface tension, allowing the dough to rise evenly and develop that signature artisan crust.
Pre-Shaping Steps
Before we move into the final shaping, we must pre-shape the dough to gently expel large gas bubbles and begin organizing the gluten network. Here’s how we approach it:
- Lightly flour the work surface to prevent sticking but avoid excess flour that can dry the dough.
- Turn the dough out onto the surface using a dough scraper. Handle it gently to maintain gas retention.
- Fold the dough onto itself by stretching the edges toward the center, creating a rough round shape.
- Rotate the dough and perform the folds again, building surface tension.
- Let the dough rest uncovered for 15 to 20 minutes to relax gluten. This step is essential; it makes the final shaping easier and more effective.
The pre-shaping stage prepares the dough for tight final shaping and improves its ability to hold gas for an open crumb.
Final Shaping Techniques
Now we focus on final shaping, which aims to create surface tension strong enough to trap fermenting gases while forming the loaf’s desired shape—whether a boule (round) or batard (oval). Follow these instructions precisely:
| Step | Action |
|---|---|
| 1. Prepare surface | Lightly sprinkle flour or use a well-floured proofing basket (banneton) if we plan to proof in basket. |
| 2. Dust dough | Gently dust the dough’s surface with flour to prevent sticking during shaping. |
| 3. Create tension | Cup your hands around the dough and gently pull it toward you on the floured surface, rotating as you go to tighten the skin. |
| 4. Pinch seam | Fold the edges under, pinching tightly at the seam to seal and secure the shape, creating a taut outer skin. |
| 5. Final flourish | For a boule, use the palms to round; for a batard, slightly elongate the shape and taper the ends by rolling toward yourself. |
| 6. Transfer to proof | Place the dough seam-side up in a floured proofing basket or seam-side down if proofing on a parchment-lined baking sheet. |
Tips to Remember:
- Use gentle but firm pressure to avoid deflating the dough’s fermenting gases.
- Work quickly but with care since overhandling can weaken the gluten network and affect oven spring.
- Maintain consistent flouring on your hands and surfaces to prevent sticking yet avoid adding excess flour to dough.
Mastering these shaping techniques ensures our stand mixer sourdough rewards us with a beautifully risen loaf boasting a crisp crust and an airy, chewy crumb.
Second Fermentation (Proofing)
The second fermentation, also known as proofing, is a critical final step where our shaped sourdough dough undergoes its last rise before baking. This phase enhances the dough’s flavor, texture, and structure, ensuring a beautifully airy and flavorful loaf.
Proofing Time and Temperature
Proofing time and temperature directly impact the dough’s final rise, crumb, and flavor. We must carefully control both to achieve optimal results.
- Ideal Proofing Temperature:
The best temperature range for sourdough proofing is 72°F to 78°F (22°C to 25.5°C). Temperatures lower than this slow down yeast activity causing longer proof times, while higher temps can overproof and weaken gluten structure.
- Proofing Duration:
Typically, proofing lasts 2 to 4 hours at room temperature or overnight (8-12 hours) in the refrigerator for a cold retard, which develops a more complex flavor.
| Proofing Method | Temperature Range | Proofing Time | Outcome |
|---|---|---|---|
| Room Temperature | 72°F – 78°F (22-25.5°C) | 2 – 4 hours | Balanced rise, moderate flavor |
| Refrigerated (Cold Proof) | 38°F – 45°F (3-7°C) | 8 – 12 hours | Enhanced tang, improved crust |
Pro Tip: To test readiness, gently press your finger into the dough. If the indentation springs back slowly but not completely, the dough is perfectly proofed and ready to bake.
Using a Proofing Basket
A proofing basket (also known as a banneton) is an essential tool for maintaining dough shape and promoting even fermentation during the second rise.
- Purpose:
The basket supports the dough preventing it from spreading flat and encourages upward rise, improving surface tension and final loaf shape.
-
Material Options:
- Rattan baskets provide excellent airflow and leave beautiful spiral imprints on the dough.
- Silicone or plastic baskets are easy to clean and ideal for beginners.
Always dust the basket generously with rice flour, cornmeal, or a mix of all-purpose and rice flour to prevent dough from sticking during proofing.
- Using the Basket:
After shaping our dough, place it seam side up in the floured proofing basket. This position helps maintain the tension and prevents flattening. Cover with a clean kitchen towel or plastic wrap to avoid drying out.
“A well-prepared proofing basket ensures our sourdough maintains its structure and gives us that signature artisan look and texture.”
Incorporating the right time, temperature, and proofing basket use helps us unlock the full potential of our Stand Mixer Sourdough Recipe, setting the stage for a perfectly risen loaf with a crisp crust and tender crumb.
Baking the Sourdough Bread
Now that our dough has beautifully proofed, it’s time to bake and transform it into that artisan sourdough bread we’ve been anticipating. The baking process is crucial to develop the perfect crust, crumb, and flavor that define a great sourdough loaf.
Preparing the Oven
Before baking, we must prepare our oven properly to ensure an even, consistent heat environment that promotes optimal crust formation and oven spring.
- Preheat the oven to 475°F (246°C) at least 45 minutes before baking to guarantee the baking vessel is thoroughly heated.
- Place a Dutch oven or a heavy baking stone in the oven while it preheats. This traps steam and radiates heat evenly, helping the crust develop a golden-brown, crispy texture.
- If using a Dutch oven, position the lid near for quick access once the dough goes in.
- For additional steam, fill a shallow metal pan with hot water and place it on the oven floor after inserting the dough, or spritz the oven walls with water using a spray bottle immediately after loading the dough.
Pro tip: The ascending steam during the first 15 minutes of baking keeps the crust supple and allows maximum oven spring.
Scoring the Dough
Scoring our sourdough loaf is both an art and a science— it controls the expansion and creates an appealing design on the crust.
- Dust the proofed dough lightly with flour to prevent sticking.
- Using a lame (sharp bread scoring knife) or a very sharp serrated knife, make 1 or 2 confident slashes about ¼ inch deep on the surface.
- The angle and direction of scoring influence how the bread opens up in the oven. A long slash along the length creates a classic batard look, while crosshatch or “X” patterns work well for boules.
“Scoring not only beautifies our loaf but promotes uniform rising without random cracks.”
Baking Time and Temperature
Controlling the baking temperature and timing ensures our sourdough develops a crispy crust, moist crumb, and rich flavor.
| Step | Temperature | Duration | Notes |
|---|---|---|---|
| Initial Bake | 475°F (246°C) | 20 minutes | Bake with lid on (Dutch oven) or with steam |
| Final Bake | 450°F (232°C) | 20-25 minutes | Remove lid to brown crust |
| Internal Temp Goal | — | — | 205°F to 210°F (96°C to 99°C) for done bread |
- Start by placing the dough (in the hot Dutch oven or on the stone) into the preheated oven.
- Bake with the Dutch oven lid on or steam injected for the first 20 minutes to trap moisture.
- Remove the lid or steaming device carefully to allow the crust to crisp and deepen in color during the last 20–25 minutes.
- Use an instant-read thermometer to check when the internal temperature reaches 205°F to 210°F. This confirms the bread is fully baked and not doughy inside.
“A perfectly timed bake combines high heat and moisture retention early with dry heat finish for that signature artisan crust and chewy crumb.”
By following these careful baking steps, our stand mixer sourdough bread will emerge with a textured crust, open crumb, and the delightful tang we crave.
Cooling and Storing
Proper Cooling and Storing of our Stand Mixer Sourdough is crucial to preserve its texture, flavor, and freshness. Let’s walk through the best practices to ensure our artisan bread stays perfect longer.
Cooling Instructions
Once our bread comes out of the oven, immediate cooling is essential for an ideal crumb and crust. Here’s how we do it:
- Remove the loaf carefully from the Dutch oven or baking stone using oven mitts.
- Place the bread on a wire cooling rack to allow airflow underneath, preventing moisture buildup.
- Let it cool completely at room temperature for at least 1 to 2 hours.
“Cutting into the bread too early traps steam inside, causing a gummy texture.”
- Avoid covering the loaf while cooling to maintain a crisp crust.
Best Storage Practices
To enjoy our Stand Mixer Sourdough at its freshest, proper storage is key. Below is a detailed guide to storing our bread for different durations:
| Storage Method | Duration | Instructions | Notes |
|---|---|---|---|
| Room Temperature | 1 to 2 days | Wrap bread in a clean cotton or linen towel. Store in a bread box or paper bag. | Keeps crust crisp but crumb tender. |
| Short-Term Refrigeration | Up to 1 week | Slice bread and place in an airtight container or resealable bag in the fridge. | May slightly toughen the crust. |
| Freezing | Up to 3 months | Slice bread. Wrap tightly in plastic wrap then foil, or place in freezer bag. Thaw at room temperature before use. | Preserves flavor and texture best long-term. |
Pro Tip: For a crispy crust after refrigeration or freezing, reheat in a preheated 375°F oven for 5-7 minutes.
By following these Cooling and Storing tips, we maximize the shelf-life and quality of our Stand Mixer Sourdough loaf every time.
Tips for Success with Stand Mixer Sourdough Recipe
To ensure consistent success with our Stand Mixer Sourdough Recipe, let’s focus on key tips that enhance dough development, fermentation, and baking outcomes.
1. Use the Right Flour and Measure Precisely
We must use high-quality bread flour or a blend of bread and whole wheat flour for the best gluten structure. Accurate measurement is critical—use a digital kitchen scale rather than volume cups to ensure the correct hydration and salt balance. This precision influences dough elasticity and crumb texture.
2. Maintain Starter Vitality
A healthy sourdough starter is the backbone of great bread. Always:
- Feed the starter regularly with consistent flour-to-water ratios
- Wait until it doubles in size and shows active bubbling before use
- Perform the float test to confirm readiness
“A vibrant starter produces flavorful bread with excellent rise,” as we say.
3. Autolyse and Kneading with a Stand Mixer
Autolyse (rest period after mixing flour and water) improves gluten development and dough extensibility. We mix flour and water, then rest for 30–60 minutes before adding starter and salt. During kneading:
- Use the dough hook on medium low speed for 6–8 minutes
- Avoid over-kneading to prevent tough dough
This method supports a strong yet tender crumb.
4. Master Bulk Fermentation with Stretch and Folds
Bulk fermentation is where gluten strengthens and flavor matures. We:
- Cover the dough and ferment at room temperature (70°F–75°F) for 4–6 hours
- Perform stretch and folds every 30–45 minutes for the first 2 hours—this strengthens gluten and balances fermentation gases
| Step | Timing | Purpose |
|---|---|---|
| Bulk Fermentation | 4–6 hours | Develop flavor and gluten |
| Stretch and Folds | Every 30–45 mins | Strengthen dough structure |
Watch for a 50-70% increase in dough volume indicating readiness.
5. Shaping with Gentle Precision
When shaping:
- Use a bench scraper to handle dough gently
- Create surface tension by pulling the dough edges tight without deflating gases
- Handle dough with care to preserve the air pockets essential for the open crumb
6. Proofing Temperature and Timing
Proper proofing ensures the final lift and structure:
- Room temperature proofing: 2 to 4 hours at 72°F to 78°F
- Cold retardation: 8 to 12 hours in the refrigerator to deepen flavor
- Use well-dusted proofing baskets to prevent sticking and assist dough shape retention
7. Scoring and Baking for a Perfect Crust
Preheat oven and Dutch oven to 475°F (246°C) before baking. Scoring controls expansion and creates signature sourdough patterns:
- Use a sharp lame or razor blade for clean cuts
- Score swiftly and confidently at a slight angle for best results
Bake with the lid on for 20 minutes, remove lid and continue baking 20–25 minutes to develop a caramelized crust.
8. Cooling and Storing Properly
Cool bread thoroughly on a wire rack for 2+ hours before slicing. This prevents sogginess by letting moisture escape. Store sourdough at room temperature in a paper bag for up to 3 days or freeze for long-term storage.
The following table summarizes key parameters for our Stand Mixer Sourdough Recipe success:
| Process | Temperature | Time | Key Notes |
|---|---|---|---|
| Autolyse | Room Temp | 30–60 minutes | Rest flour and water only |
| Bulk Fermentation | 70°F–75°F | 4–6 hours | Include stretch and folds |
| Proofing | 72°F–78°F (RT) or Cold Fridge | 2–4 hours (RT) or 8–12 hours (fridge) | Use proofing baskets |
| Baking | 475°F (246°C) | 40–45 minutes | Use Dutch oven for steam |
| Cooling | Room Temp | 2+ hours | Cool on wire rack |
“With these tips, we elevate our loaf from good to exceptional.”
Mastering these details helps us consistently create artisan loaves with fantastic tang, chewy crumb, and beautiful crust.
Conclusion
Mastering sourdough bread with a stand mixer opens up a world of delicious possibilities without the usual hassle. With the right ingredients, tools, and techniques, we can consistently bake artisan-quality loaves that impress both in flavor and texture.
Embracing this method not only simplifies the process but also lets us enjoy the rewarding experience of homemade sourdough. Let’s keep experimenting and refining our skills to create bread that’s truly worth sharing.
Frequently Asked Questions
What makes sourdough bread different from regular bread?
Sourdough bread uses a natural starter culture for fermentation, giving it a tangy flavor, chewy texture, and airy crumb unlike commercial yeast bread.
Do I need special equipment to make sourdough bread with a stand mixer?
Yes, a stand mixer with a dough hook, a proofing basket, digital scale, bench scraper, and a Dutch oven or baking stone are recommended for best results.
How do I know when my sourdough starter is ready to use?
A ready starter doubles in volume, shows bubbles, has a pleasant aroma, and passes the float test by floating in water.
Why is the autolyse step important in making sourdough?
Autolyse allows flour to hydrate and gluten to develop naturally, improving dough texture and making kneading easier.
How long should I bulk ferment my sourdough dough?
Bulk fermentation usually takes 4 to 6 hours at room temperature, with stretch and folds every 30–45 minutes.
What are the ideal conditions for proofing sourdough?
Proof sourdough at 72°F to 78°F for 2 to 4 hours at room temperature, or 8 to 12 hours in the refrigerator for enhanced flavor.
How do I get a crispy crust on my sourdough bread?
Preheat your oven to 475°F with a Dutch oven or baking stone to create steam, and score the dough to control expansion.
Can I add flavors or seeds to my sourdough?
Yes, optional add-ins like olive oil, honey, seeds, and herbs can be mixed into the dough to customize your loaf.
What’s the best way to store sourdough bread?
Cool completely on a wire rack, store at room temperature for short term, refrigerate briefly, or freeze for longer storage.
How does using a stand mixer simplify sourdough bread making?
A stand mixer automates kneading, ensuring consistent gluten development without hand effort, making the process easier and faster.