Sourdough Bread with my Stand mixer

This easy Sourdough bread mix in the stand mixer is a simple solution for busy people who like to bake sourdough bread but have no time to do all the hand mixing.

For sourdough, I never use a stand mixer. Today, I give this experiment a try and see if I can have the same open crumb structure. This bread is a hydration dough around 77%, and as we all know, wet dough is a sticky dough and can be a bit fussy to handle. So, I adopted a process to use the mixer to mix the dough and continue developing the gluten by folding the dough. If you don’t have a stand mixer, the dough can still be mixed by hand.

Below you will find my step-by-step recipe and video guidance. So, let’s do this!

Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

Enjoy your bread with butter and jam, it also makes delicious toast and can be frozen.

You will need:

  • 60 grams sourdough starter (100% hydration)
  • 270 grams high protein bread flour
  • 20 grams whole wheat flour
  • 10 grams rye flour
  • 209 grams of cold water
  • 6 grams salt + 15 grams cold water
  • olive oil, for greasing the bulk container
  • extra flour, for shaping the dough

Equipment and tools:

  • mature and active sourdough starter
  • kitchen weighing scale
  • stand mixer with a paddle attachment and dough hook
  • bulk container with a lid (or use plastic film)
  • dough scraper
  • banneton basket – oval (21cm/8inch) and cloth liner
  • gluten-free flour, for dusting the proofing basket
  • sharp bread lame or razor blade
  • very thick oven gloves
  • dutch oven or cast iron pan
  • Nice to have: instant thermometer, room thermometer, sharp bread knife

Procedure (video):

  1. Prepare your levain: The evening before making the dough, around 8 am, build the starter with 10g starter: 30g water: 30g flour.
  2. Autolyse: In the bowl of a stand mixer, add flour and water. Mix using the paddle attachment for 1 minute, cover, and let the dough sit on your counter for 1 hour. My kitchen ambient is around 27C to 28C or 81F to 82F.
  3. Starter: Add the sourdough starter and mix again using the paddle attachment for 2 minutes on low speed. Cover and rest the dough for 30 minutes.
  4. Salt and water: Add the salt and water, change the attachment to a dough hook, and mix the dough on low to medium speed for 8 to 10 minutes. Perform a windowpane stretch test on your dough to check if it’s ready for long fermentation. Once it passed the test, transfer the dough into a greased container, gives it one coil fold, cover, and rest the dough for 30 minutes.
  5. Stretch and fold: Perform 4x coil fold. For the first three folds, rest the dough every 30 minutes; the last fold rests the dough until it has risen about 30%-50%, and you see a bunch of little air throughout; it’s ready for pre-shaping.
  6. Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a tight boule (ball), be careful not to degas too much, and allow to bench rest for 30 minutes (uncover).
  7. Final shape (batard or boule): Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton, cover, and transfer the dough in the fridge (5C/41F) for 12 – 16 hours.
  8. Pre-heat the oven: The next day, one hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
  9. Score and bake: Once the oven is ready, take the dough out of the fridge, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 20 minutes.
  10. Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.


  • The mixing time will vary from a mixer to mixer and the hydration of your dough. So, don’t focus too much on time, but look at your dough. When the dough releases from the mixing bowl’s side and attracts itself around the dough hook, stop the mixer because it is ready for bulk fermentation.
  • My kitchen temperature is around 27C / 81F.
  • Total bulk fermentation is around 4.5 to 5 hours.
  • If your kitchen is warm, like 28C/82F, your bulk fermentation will only be 3 to 4 hours. To slow the fermentation, you can use less starter or shorten your bulk fermentation.
  • When the dough has risen about 30%-50%, and you see a bunch of little air throughout, it’s ready for pre-shaping.
  • Use your digital thermometer to check if your dough is done. Once cooked, it should read 97C/207F. Let the bread cool down to room temperature (22C/72F) before slicing. This allows the texture to firm up and prevents steam from escaping, which will keep the bread fresher for longer.

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