🌟 This loaf was made using my master recipe with the first mixes done in my KitchenAid mixer. The details below explain how I made it for anyone that would like to, or needs to, use a mixer when making my recipes.
🌟 Sourdough can be made in many ways, I love to make mine by hand, but sometimes using a mixer is useful when I have lots of doughs to make, or I want to give my arms a break; as always, there’s no mess, no faff, no unnecessary steps with my process. Just simple straightforward steps.
🌟 You can use any size of KitchenAid mixer, I used my tilt head one to make this loaf, using the dough hook and the stainless steel mixing bowl that comes with the mixer, and baking in my usual enamel roaster.
This is what I do:
🌟 I use my standard master recipe: 50g starter, 350g water, 500g flour, salt
🌟 I mix the ingredients in the standard stainless steel bowl with the dough hook on setting 1 for 4-5 mins.
🌟 I take the dough hook out and place it in a covered bowl in between uses so that the dough doesn’t dry on it.
🌟 I then cover the bowl and let it sit on the counter for 1.5-2 hours, I then mix it again using the same dough hook on setting 1 for 3-4 mins. I cover the bowl again and let it sit.
🌟 After an hour I perform a set of pulls and folds on the dough with the dough still in the mixer bowl. I cover the bowl again and let it sit.
🌟 Before going to bed I do another set of pulls and folds then cover the bowl again and leave it to prove overnight.
🌟 In the morning, with the dough still in the mixer bowl, I pull the dough into a tight ball and place it into my usual banneton. Covered it and put it into the fridge.
🌟 After a few hours, I turn the dough out into my usual enamel roaster pan, scored, put the lid on and bake at 220C/450F fan/convection for 55 mins from a cold start, with the lid on the whole time.
🌟 And the lovely loaf above and below is the outcome.
I made this loaf using my KA with the standard size 4.3l bowl. I also have a larger sized machine with a 4.8l bowl which is perfect for making 2 doughs at once and still all staying in the bowl the whole time, the double batch fits in it perfectly for mixing and proving. Or you can use whatever mixer you have.
TOP TIP: soak your mixer bowl and dough hook in cold water to soak off any dough, not hot water, it will cook the dough onto the bowl.
AND I used my brand new Foodbod Sourdough lame to score it 🌟