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This video is a great idea. First I would say to you that slap and fold is far more efficient and easy that your stretch and fold. Though of course we each choose our preferred method. Secondly you are doing very old fashioned mixing in terms of speed and duration. To get the best out of a mixer at home. Use a beater on the slowest setting, not a dough hook. The beater is much gentler than a dough hook ripping through the dough. Again, it is more efficient and so use it for a lot less time. Mixing oxidises the gluten and destroys bread flavour. This was the problem that Autolysis (Autolease in French) was invented to fix. It allows for much shorter mixing times. I don't like full gluten development in a mixer because it shortens the bulk fermentation time down to a 15 minute rest. And long fermentation develops flavour. Judicious mixing: bring the dough together using a beater on slow for 60 seconds or less. Rest to allow the flour to hydrate 30 - 45 minutes. Four minutes max on slow with a beater to develop the gluten. The gluten is not fully developed and so it can be allowed to bulk ferment for a while. Ferment for an hour to two hours. Slap and fold. Ferment for an hour Pre-shape / shape etc If the gluten is fully developed in the mixer it must move on to shaping and proofing. Adding in a bulk fermentation will cause the gluten to degenerate. Gluten reaches a peak of development, it plateaus and then deteriorates. Skilled baking is monitoring the gluten development throughout the bulk fermentation so that it is near the peak when shaping and proofing is done. Remember that proofing is also fermentation time. So the gluten should not be at a peak at the end of bulk fermentation. So machine mixing done properly does not develop such a good bread flavour. It does not have the bulk fermentation time required for flavour. Nice loaves BTW I hope this is helpful.

I love that you can do it in the KA. But I make two loaves at the same time and my KA just cannot knead that amount of dough easily. I wish I had a commercial stand mixer!!!

Thanks for the great video!

Know I understand how to use the mixer to make bread, thank you

I appreciate you for doing this, I definitely know which way will work best for me and my busy schedule 😊

How many loaves at a time can you mix in the kitchen aide

First of all, I love your voice. It's very soothing. Second, you are a really good teacher! I will definitely try your method. Thank you!

I am experimenting with leaving the dough in the mixer after the dough releasees from the side, but I make it release faster by turning the mixer on high. Then I let it rest for 15 minutes and then mix it on number 2 speed and it took a few minutes for the dough to release from the sides. I repeated the 15-minute rest and mix interval 2 times. Now, I am waiting on bulk fermentation now.

Thank you for solving my dilemma........I prefer the mixer method!

I’m happy to watch recipe with given temperature. I’ll try along with your video.

Thanks for the comparison. I just wanted to ask what time in the morning did you bake and was it straight out of the fridge? What temperature did you bake and finally, if i wanted to bake sooner, could i leave it on the counter for a few hours and then bake? Thank you!!

Your music is lovely

This is a great recipe! I couldn't even wait to take them out of the oven before I started snitching crackers! I used avocado oil instead of extra virgin olive oil, and used all-purpose unbleached wheat flour. Topped them with everuthing but the bagel seasoning. Perfection! The tang from the starter discard gives them a delightful "cheesiness" and nice umami flavor! I am wondering, if ever there somehow were leftover crackers, how would you recommend storing them? Sealed glass jar or container with a dry paper towel inside to absorb any moisture? Do the crackers get chewy easily?

Thank you so much! I’m definitely going to try my KitchenAid next time

I have made 6 loaf batches with my mixer. It's easier and the cleanup is not too bad. However, I usually do 2-3 loaves at a time. I mix that with a table knife, not with my hand, a Dutch whisk, or rubber scraper. It is easy, reasonably fast and clean up is 5 seconds to clean the knife.

Thank you so much...I will be using my KitchenAid!

Could you share the mixer speeds and times for mixing with the paddle and kneading with the hook when you are making 2 loaves? My recipe is actually 850 grams so I know the times will vary, but I would appreciate learning your estimates. I had given up using my mixer for mixing just the initial dough because I lost height in the rise. Now that i know it’s possible, I’m going to try again. Not including your starter, you seem to have a hydration of 72.5%. With the starter, my hydration is 70%. I know these things make a difference, but haven’t yet figured them all out. Thank you so much for your video!

Thanks for this Video. I PREFER THE MIXER....YES. I think it is easier and the bread rises better., either way a choice. MIXER ALWAYS for ME.

Your amazing. Thank you. Making your mixer version now. Will let you know how it goes

Here are the specifics about baking times and temperatures: BAKING TEMPERATURE FOR SOURDOUGH BREAD This is one part of the process that is going to require your own experimentation, because the way your oven performs and how long and how evenly it holds heat will make a big difference in the height and openness (i.e. the “oven spring”) of your bread. Start by setting your oven to 500°, or at least to its highest temperature if it can’t go that high. Put both the base and the lid of your Dutch oven in and let the oven and the Dutch oven preheat for at least 45 minutes to an hour. You’ll put your dough in and quickly close up the Dutch oven. This is when the dough really rises and cooks, because it steams inside the Dutch oven during this phase. Then you’ll take the lid off the Dutch oven and let it brown and let the crust get crispy. During this phase don’t go strictly by time but by how brown the crust is becoming - check periodically. ~ ~ ~ I have surveyed many, many different bakers and here is the range on the times and temperatures I’ve seen used: Initial temperature: 500 / initial time: 20 minutes / second temperature: 450 / second time: 20 minutes Initial temperature: 450 / initial time: 30 minutes / second temperature: 450 / second time: 20 minutes Initial temperature: 500 / initial time: 17 minutes / second temperature: 400 / second time: 23 minutes Initial temperature: 465 / initial time: 35 minutes / second temperature: 410 / second time: 10 minutes Initial temperature: 430 / initial time: 20 minutes / second temperature: 430 / second time: 30 minutes Initial temperature: 500 / turn oven off for 20 minutes / second temperature: 450 / second time: 20 minutes How are you to determine what’s best for you? Start at the top of this list and see what you get. If the bottom crust seems a bit too hard or tastes a bit burnt then lower the temperature a bit for your next batch. Keep a piece of paper next to your oven and keep track of what you’ve done and what the results are. Or try the test I show in this video (coming): More Cooking Tips: It’s important to not underbake your bread. Underbaked bread will not rise properly and will be more dense than a fully cooked loaf. During the browning stage, after you remove the lid of the Dutch Oven, you may want to rotate your pan so the bread browns more evenly; depends on your oven. For my oven, I have to divide my browning time in half and turn it at the midpoint. If your oven isn’t as robust as you think it should be, you may find your bakes improve dramatically by keeping a pizza stone on the lower shelf. This absorbs the heat and then stabilized the heat dispersal. (And wait until you make sourdough pizza dough!) Don’t skimp on the preheat time for your oven and don’t forget to preheat the Dutch Oven too.

What temperature? How long? Baked on the peel or in a Dutch oven? This was a great recipe and I planned to use this one but you didn’t finish it.

Your instructions are so clear .thank you

The name, and am trying them first thing in the morning

Don’t like that you call them “crack”, just my opinion 🙄

Great video, thank you!

Many thanks Mindopod for your demonstration. I’m now moving over to using my Kitchen aid as it saves a lot of time stretch and folding, less mess and much quicker!

These are the best sourdough crackers. I love your solution for baking without burning. Thank you. It makes dealing with sourdough discard a breeze.

Hi. You said 26 grams olive oil but recipe shows twice that. Which is it?

Amanzing video!! Im gonna try 😁

Thank you for making this video! I just got a Kitchenaid and I'm excited to try out making sourdough without the additional work of stretch and folds

I’m pleased to see that you did the whole process in the stand mixer. I have not understood why I’ve seen so many people using the stand mixer and then going on to perform numerous stretch & folds, which seems to defeat the purpose!

Thanks so much for this great educational video. I learned a lot from it. I just finished mixing the dough in the kitchenaid. really excited to see how it turns out tomorrow!

Thanks for the comparison as I was wondering what or if there was a difference in the outcome.

May i know your kitchenaid model nos Thks alot

Did they taste any different?

After the ‘crack’ crackers I knew I had to check out your other videos! So glad you did this comparison video! I only make sourdough no knead & focaccia bread because I did not want to have to do the many stretch & folds! I always felt as if I should be able to do everything in my KitchenAid & now, thanks to you, I know that I can! Thank you for taking all the guess work out of this for me! 💝

Thank you so much for sharing your recipe & tips! I chilled my dough for about 20 minutes while I cleaned up some dishes. I made 2 batches, one with sharp cheddar cheese mixed in & one with Everything Bagel seasonings mixed in w/extra sesame seeds on top. I reduced the salt to accommodate for this. I used silicone mats, but was not able to roll them out as much as you, but I think it’s because my mats are bigger. Looks like I’m yielding a lot of crackers so I’m fine with it. My husband & I LOVE THEM BOTH! 😍 Thanks, again! Easiest recipe ever!!!! EDIT: Came back to say I did need the 2nd bake, but I did not burn them, thank God! 🤩 The ones w/sharp cheddar cheese tastes just like Cheeze-It crackers…only BETTER!!! 🤤 Yummy to my tummy!!! 💝

HI there Mindo---thank you for this great comparison video! Would it be possible for you to share your recipe? Thanks!

😀 🄿🅁🄾🄼🄾🅂🄼

This is the best stand mixer video for sourdough, and I have watched most if not all of them. Have been working on doing this for a couple of weeks, or since I received my stand mixer. A few bread flops later, I found your video. So far, I've completed the mixing and kneading and the dough is so much better in feel and texture. Bread is in bulk ferment at the moment and I am optimistic! Thanks so much!

Looks absolutely yummy and delicious different and unique recipe💙💙well prepared.💙💙stay connected💙💙Thanks for sharing💙💙

Dude...serious...if you have 4 left...its always the first or second time right. Without tapping 2 at same time. Open right top one...then the one next to it. If it doenst match (turtle and coral), then open a 3rd different one you didnt open before. It wil ALWAYS be one of the two pictures that you selected before (turtle OR coral). There are no other pictures left. That way you can always choose the right one, coz you already know what the pictures are underneath it.

lel i dont see it

How do I access it in the current vest ion cause I can't find it, is it a lvl of castle unlock?

I feel that the comparison was a little unfair between the corner attack and funnel attack. I see that you call the corner attack the anti-funnel though so you may just be doing the exact opposite of a funnel attack. But, I think that this comparison would've been much more fair if the same army was used, and triggering and checking for traps was done. I'm not sure if that is what you were trying to show though... Were you trying to show how effective the funnel attack is or how less effective attacking from a corner is?

I like that

Good work. Do you know the attributes of this ability?

And love your video's

Hi mindo great war I'm what what from British raf hope to meet again wen we seen adult swim we thought we would lose as your a great alliance cheers

Love Mindopod's videos!