Awesome ! After half a year of trial, error, and frustration at the lack of oven spring, finally a recipe which really works for me ! I have spent countless hours reading, watching and trying all kinds of recipes, all of which lead me to a sticky mess and a flat pancake. I just baked two beautiful bread loafs with perfect oven spring, crispy golden crust and an awesome crumb structure and texture. Thank you very much Foodgeek! You just got a new subscriber.
Maybe that is what everyone says after they get one, but wow! ruclips.net/user/postUgkxV-4_UFTAJEegRY8I2jrpCEthOr39izrZ Recommend This makes my life so much easier when it comes to baking because it doesn't matter what I want to make this brings it all together. I have more then put this mixer through it's paces at Christmas time when I made 4 batches of kuchen within a couple of days. Normally I dread that process, even if my friend loves the stuff, but now I look forward to pulling this beast out of the cupboard and whipping up a batch of kuchen. I have yet to find something this mixer can't make, and I bought the pasta maker to go with it since everywhere here is sold out of pasta!
Thank you Sune. Honestly, since my sourdough adventure started with the pandemic, I’ve been using a machine to mix dough, for all the reasons you gave as to why. Hands don’t work like all my young bread mentors like yourself. I have a baby Hobart mixer (10 quart) from my catering days that works wonders. The only difference is, I still give folds and/or coils during bulk. It really gives the bread a bigger lift, but I look forward to daring not - at least once. Excellent tutorial as always. Another secret I have, don’t tell....I start and finish with the dough hook from autolyse to mixing. One less tool to clean up. I look forward to next week.
Just wanted to let you know that I just tried this method of yours for the first time and it worked so perfectly! I was kinda worried because the only bread flour I have access to here in Panama where I live is really super strong. I used whole wheat flour as well for your recipe, and it took 20 minutes before I got a windowpane, but even then it was still a thick windowpane lol. I added extra water since these flours are super thirsty flours. It took 8 hours to grow 25 percent in my 78 degree kitchen. Then when I shaped them, the dough was really strong and wouldn't give very much, so I was still worried. Then when I took them out if the fridge in the morning, they hadn't grown much at all so I was REALLY worried. But I put them in a cold oven and boy was I totally shocked when I removed the lid of the enamel pot!!! The oven spring was unbelievably huge! I'll post pics soon online and tag you, Sune. Thanks so much for all your hard work you put into teaching your methods and all the experimenting you do! You've been a godsend!
Thanks Sune. I'm a retired chef (40 years) and I just made the best sourdough loaf I have ever made with this recipe and technique. I approximated the Challenger bread pan by turning out my loaf onto parchment paper on my pizza peel. Then I transferred the loaf to my preheated pizza stone and covered it with the bottom of a cast iron Dutch oven. I had the best oven spring, nice blistering and good crust. I'll let you know about the crumb but the loaf is still cooling and I was so thrilled, I couldn't wait to thank you. This is the sourdough recipe I will go to from now on.
Thank you for showing so much of the fine details (the standmixer action and shaping process). A lot of videos skip past that on the theory that they're so common everyone has seen them, and also boring. I have not seen them (I just bought a mixer and am looking forward to trying it out once it arrives) and it's very helpful to see how it should behave.
Awesome bread!!! I mixed mine in my bread mixer on the "Dough" Cycle and periodically did the window test to know when to turn the bread machine off and move to the next step. I also used milk instead if water, added 2 tblsp olive oil & 2 tblp sugar. It is sooooo good. Nice soft crumb, yet chewy. Thanks for your great video and info. You are the only person who gave the proper explanation of fermentation. "VOLUME AS APPOSED TO TIME" .
As an old arthritic granny I appreciate the stand mixer and the bread machine for kneading. Today I did stand mixer sourdough English muffins and they are so darn yummy!!
I bought a mixer (ostensibly) for my wife a few months ago. I decided to try using it to mix and knead my sourdough (which is typically 55% whole wheat). Suddenly I started getting consistent loaves with much more oven spring. I realize that I simply hadn't been kneading my dough enough previously. Long story short, I now use the stand mixer almost all the time for bread making. As Sune suggests, I stop once I have a positive window pane test.
When I started baking sourdough bread I learned how to do it totally manually, but when I saw your experiment where you compared kneading by hand against a mixer I started using my mixer and never looked back.
I have no marble countertop to practice my kneading , my kitchen island is old wooden and dirty so ive struggled with kneading. I will try this out this weekend!
Gord and Isabel, I think there is more worry about overheating the dough than gauging. Regarding the feel, you can actually see the gluten forming during the slow mixing. The dough starts to form a a spiral ridge as the dough turns. That’s a good time to check your windowpane. Mix a little more, see the dough change, check the windowpane again. I thank goodness for my machines. I may not have kept on going if it didn’t work. I still do the coil and lamination (makes me one with the dough). Saving my arthritic hands! Not to mention carpal tunnel.
I use my stand mixer quite frequently. It makes it so much easier and quicker. Just today, 650g of fresh milled flours. 50/50 mix of Patwin and Kamut. The dough felt marvelous. Fermented in about 7 hours and is now in the fridge.
Thanks Sune. I've been making sourdough this way for about a year, mainly because I am very lazy. The main difference over your method is that I put the liquid, water, olive oil and starter, in the mixing bowl first and then add the dry ingredients. Seems to leave less stuck to the bowl.
I am a beginner. I followed your mixer recipe for sourdough, and as exactly as I could. I had stress at the beginning since I found myself mixing the dough for easily 30 minutes before it halfway passed the windowpane test. Maybe it is because I have the KitchenAid mini. So like you I ended up with 1 boule and 1 batard shape, from exactly the same dough. In general they both tasted amazing but the boule was flat and really hard to slice. The batard was much more successful, keeping its fuller shape, and so easy to slice, which showed me getting the dough to be in the right shape is so important. I now need to focus on better oven spring, but I am very much encouraged. Thanks for these great videos.
Just completed this recipe for the third time. I’d never made sourdough before this and each time it has come out identical to the last and delicious with an airy inside and deep flavor. The early success is very motivating to continue baking and trying new things. Thanks!!!!
I've made this twice now with great results. One small change I made on the second try was to do the initial mix of wet and dry by hand in the bowl of my KA. Seemed easier to do this than to start with the paddle, then take it off, clean it, and attach the dough hook. Also gives you a little bit of "hands-on" in the dough if you like that.
Thanks Sune. At last! I know using a machine for some artisan breadmakers is sacrilege as they harp on about 'feeling' the dough, but there are plenty of us out there who need a little help for one reason or another. This seems a much quicker way of doing it, not having the intermittant stretch and folds. So, for those with slightly hectic lives, this is a great way of still being able to have delicious sourdough without compromise.
Great looking breads! I made them exactly as in the video and I couldn’t be happier. I went 20 minutes first bake at 500f then 16 minutes @ 450f. Thanks Sune.
Thank you after many trial error frustration, I made up my mind to toss all my starter in the bin I just came across your channel and I gave it a last trial and boom!!!! I made the best sourdough bread. Thank you.
Beautiful. Again. I guess I should give this method a try. Hopefully my 40-year old Braun stand mixer still has enough oomph to do it. I am rather addicted to hand mixing, but it's always good to have a plan B for an aging body!
My mixer advised me to add the wet ingredients first and dump the dry in when it is running. This works good for me. I only baked cakes and pot brownies though. Now I make bread and do it the same, works good... I put water, then the starter and i break the starter up so its mixed in the water, then i dump in the flour and salt while the machine is running, and let it go for 10 min or so
Thank you for saving me time and energy. I doubt one could tell which bread was which in a blind taste test. I have never used this method until I saw your video this morning. In the past, while I am stretching and folding, I often look over at my mixer and think of cheating with it! LOL. Proof Bread in Arizona, and I know you know they are a commercial operation, mixes all their dough and I've always hoped someone would translate that into a single batch method. The older I get, the busier life becomes and I would rather spend my time with friends eating my breads than babysitting dough, not that it is a bad thing if that is your preference. Over the past 5 years I have taken up a couple of hobbies including sourdough. One hobby is quilting. There is a lot of deliberation about what is "authentic" in the quilting world. Are Grandma's hand stitched quilts better than machine stitched? Someone put it this way in a machine class; " If Grandma had owned a sewing machine, she would have used it." Not here for debate just a friendly and joyful comment. Keep bakin'
This was a very good video. I just recently got a stand mixer to help with bread making. I will incorporate your mixing technique and happily eliminate hand mixing. Also I was adding some stretch and folds to the stand mixer at first, but will also happily stop that and try a few loaves without them. I like doing an overnight frig thing, but don't like putting bannetons in the frig, so I'll hold off on that change for the moment. Thank you!
Nice to find a recipe that uses rye and a stand mixer but mine didn't come out very well. The consistency was different from the very beginning, the dough was wetter than in the video and stuck together right away so there was no waiting for it to come off from the sides of the bowl. Got a decent windowpane after about 15 minutes of mixing so I figured it was fine. Not much oven spring and my dough was clearly underbaked, and I use an over thermometer. I'll see if increasing the bake time helps, and also might add some moisture to the Dutch oven.
I almost jumped out of my skin when the boule slid and you moved your thumb in front of the razor blade, then you quickly moved it. Phew! Gorgeous bread, I will try it this way. Thanks!
I tried making sourdough last year and gave up. The loaves smelled amazing but they were flat and I didn't think it was worth the time and effort, so I went back to baking yeasted bread exclusively. I got a combo cooker recently and had great results with yeasted loaves. So I tried this recipe with the combo cooker over the weekend and I got amazing sourdough bread with open crumb. The combo cooker has been the missing piece of the puzzle for me. I feel a good experiment would be to compare a control loaf baked in a combo cooker to one that you baked in an oven with no combo cooker. Thanks.
if you dont have dutch oven you can bake in two steps: 1. Preheat oven to 250/240C, put dough + pour some water onto tray below. Turn off oven. Wait 20m 2. Vent oven, turn it on at 220Cish for 20m. Granted, can adjust temp on #2 or use "crispyfy" function.
I am fairly new to making sourdough and tried this this past weekend. I used a half size recipe to only make one loaf and used wheat flour in place of the rye since that is what I had on hand. The dough mixed up well in my kitchen aid mixer, but the bulking wasn't working since I think my kitchen was too cold. After 6 hours it had only risen 1/4" in the sealed plastic pitcher I was using to bulk in. I then placed it over the heat register and after a couple more hours the dough had almost doubled in size. However once I got it out of the pitcher and onto the counter it seemed to have deflated after initial shaping and counter rest. I final shaped it and put it in the fridge overnight and it never really grew any more. Once baked, it was tasty, but the crumb was dense and not full of those bigger holes you would want. It's like it never rose properly after removing from the bulk container.. should I just try bulking in the bowl and go straight to the cold proof after it grows to reduce the likelihood of deflating all of that warm proof growth?
It works great, but the reason I am keeping this as 'not the master'. is because some people want to work with their hands. I love the results you can get with this though :D
Just finished baking! Really great recipe, even though I made some errors. I have trouble finding Rye flour so I subbed whole wheat. Although I did add less water, as you suggested, my dough was still too wet. I made a few adjustments during the kneading process but still too wet. I decided to shape the loaves anyway and go through the retard process. Well, it still worked! The bread has a nice crust and a really good crumb even with my screw ups! A very forgiving recipe!!!! I’ll make it again ....... but take your advice to start with much less water. Thank you!
I find it easier to first put in the water in de bowl and then add the flower / starter. With this approach you can start straight away with the dough hook
So, the advantage of developing the gluten in a mixer is you don't have to do stretch and folds. So it frees up your time during bulk fermentation. This could be very helpful for some people!
A big hello from BC Canada. We are baking your recipes by the guitars in the background. Now I looking for anything with a Gretsch. When done, I'll do the strats. All baking is good though. Klaus Penticton BC Canada
I just made 2 breads with this new method and I'm so glad these breads are exactly the same as the handmade ones. I don't like the feeling of wet dough on my hands... Now al my problems are solved I can go on with making delicious bread thanks to you :)
New experiment idea: are you familiar with the Instant Pot? Great Canadian invention. Wondering if the warm steamy interior could be used for sourdough proofing (on the yogurt or sous vide setting) or even as a steam oven somehow?
I am beginner at sourdough Baking and since my first loaf I am using exactly the same recipe and getting good consistent results. I watch all your experiment videos and have learned a lot. Thank you so much Sune. Last week I made 80% whole wheat loaf following your recipe. Bread came out fairly good but I am not liking the extra tang it gives. Please guide me how to achieve non sour sourdough bread and that too with whole wheat flour. Thank you again.
Thank you so much for the EXCELLENT tutorial, this is a blessing in disguise since unable to knead by hand any loger due to a cervial, (C3-C7) injury. I'm just curious how long is the mixing process? I did wait until the doigh pulled away as you instructed mich took 20 minutes. Is that aout right? Thanks again Sune.
Interesting - I have been machine mixing my dough for about 6 weeks (laziness more than anything). I follow the advice given in a number of French recipes: first salt + water. Then flour ( I sometimes allow time for an ‘autolyse’) and then only add the starter. It seems to work reasonably well. Charles
Hi, thank you Sune. Can you tell me what size they come out as once baked? I never manage a decent size boule unless I use 1 kg of flour. I read somewhere they should be 15cm high but how large a boule should you get with 500g of flour.? Thank you for all you do.
Thank you for the wonderful recipe. I tried once and it came out great! Now i want to try a little differently: after the bulk preferment to put the dough into the fridge for 24 hours and then bake the bread. Can you make the video with these steps? thanks.
Hi Sune, great video. I have been using my Kenwood mixer for the first mix, then stretch and folds. This is due to a torn shoulder tendon as I am waiting for surgery. Great news I can use my machine for the whole process. Brilliant thanks! Celia
Hi Sune. I live in the States, in Pennsylvania, 75 years old. ENJOY your videos Very Much! Have you done a video on making Sourdough Rolls. I'd like a video on a dinner roll or what we call, a ranch roll. Is that possible? Keep up the great videos. Blessings to you. Thank you.
I would advise people to use a clear proofing vessel as you do and to pay attention to the fermentation bubbles as well as the 25% rise. Some flours will rise 25% but still not be sufficiently active/mature to begin shaping. Your video demonstrates exactly what the dough should look like when you start proofing in terms of fermentation bubbles as well as rise.
You can use it straight from the fridge, if it hasn't been more than a week since you feed it. Otherwise you should feed tonight, and use it tomorrow 😁
Whoah. Seeing that crumb will make me want to use the kitchenaid just sitting on my counter unused! I've always assumed that using a mixer will make a denser crumb. Apparently not! Time to try it out thanks for making this vid!
If one does not have rye flour, what would you suggest instead? I basically just have organic all purpose flour, bread flour and whole wheat flour. Thanks for the helpful video regardless.
The best thing about this channel: informative and concise but still fun and awesome The best thing about the guy: he looks like I should call him master while I serve him babies liver.
Hi Sune, great video, thanks. What bake mode do you use for your oven? Just standard “Bake” where the bottom heating element is used, or do you use convection, or some other setting? I ask because I used bake and my bread did not com out nearly as dark as yours and my oven was within + or - 10 degrees of the target as the oven would kick in to maintain temperature. I know you do a bunch of wonderful experiment videos, wondering if it would be worth doing one around bake modes. Thanks.
@@Foodgeek I hope it is not too late to get another reply of help, since this was posted a year ago. I didn't try your recipe, exactly, because I had already mixed my regular dough recipe (and done an autolyse), but when I left my mixer on 3 I still didn't get it to completely separate from the bowl or have a positive window pane even after 20 minutes. I don't know what I'm doing wrong. My recipe is 800g bread flour, 2% salt, 70% hydration, 20% inoculation (I use rye flour for my starter feeds, as I feel it gives my final loaves better flavor).
Thanks for making and sharing this fantastic machine Sourdough recipe. @12:48 LOVE the old school Spider-Man theme song you composed. Or is it Sourdough-Man.
Lazy, or not, that bread is gorgeous! WHAT! What happened to the taste test Sune? I'm absolutely going to make my next two loaves using the mixer! Woohoo! Thank you!
Oh wow, I was thinking I was going to look for a recipe that used a stand mixer as I had seen a video of a professional baker doing this for his bakery. And bam, your recipe, [this one] popped up on my feed. Well I made it and I have done a #foodgeek so hopefully you will be able to see it. I doubled the recipe and have weighted out the dough to 27oz and when I get to baking them, tomorrow, hopfully they will weigh down to 24oz ish. I did have one small one probably 9oz that I baked today, which is the one I posted on my IG #handmademarketsd. Thank you for being there.
I love your channel Sune. I have been baking sourdough breads for over a year now using the traditional stretch and fold method. However, I found your recipe for preparing the dough using a stand mixer today since I am having some issues with my hands. The recipe and video are really wonderful, but before I attempt my first loaf this way I was wondering if I can 1/2 this recipe. Will the dough come together just as well in the stand mixer with less volume of ingredients? Thanks for experimenting and tweaking recipes for the rest of us. - so we don’t have to!
Hi, I am using the same mixer and I am wondering how long it takes before you get a good window pane test. I realize that it also depends on flour but just a number which gets me in the right direction, thanks I really appreciate your tutorials.
I always use my stand mixer for sourdough. Bot because I am lazy 🤪 but because I make my dough during the day, while having 200 meetings. So I need to be able to do my mixing or folding fast - during my lunchbreak -
Just baked mine off and had to come back to “like” the video! I was afraid I may have over-mixed my dough as it took a lot longer than i expected on speed #3 for it to come together and leave the sides of the bowl but the loaves are 🤩 It took about 8 hours for bulk rise on the counter but my starter was fresh out of the fridge after a week. Interested to know what is different about the recipe to convert to machine or can you just do any old recipe this way?? More testing to come but this recipe is a keeper! Bring on the butter!!
Awesome ! After half a year of trial, error, and frustration at the lack of oven spring, finally a recipe which really works for me ! I have spent countless hours reading, watching and trying all kinds of recipes, all of which lead me to a sticky mess and a flat pancake. I just baked two beautiful bread loafs with perfect oven spring, crispy golden crust and an awesome crumb structure and texture. Thank you very much Foodgeek! You just got a new subscriber.
Maybe that is what everyone says after they get one, but wow! ruclips.net/user/postUgkxV-4_UFTAJEegRY8I2jrpCEthOr39izrZ Recommend This makes my life so much easier when it comes to baking because it doesn't matter what I want to make this brings it all together. I have more then put this mixer through it's paces at Christmas time when I made 4 batches of kuchen within a couple of days. Normally I dread that process, even if my friend loves the stuff, but now I look forward to pulling this beast out of the cupboard and whipping up a batch of kuchen. I have yet to find something this mixer can't make, and I bought the pasta maker to go with it since everywhere here is sold out of pasta!
Thank you for showing the entire evolution of the dough in the mixer. As someone who just bought a mixer, I find it really useful.
Thank you Sune. Honestly, since my sourdough adventure started with the pandemic, I’ve been using a machine to mix dough, for all the reasons you gave as to why. Hands don’t work like all my young bread mentors like yourself. I have a baby Hobart mixer (10 quart) from my catering days that works wonders. The only difference is, I still give folds and/or coils during bulk. It really gives the bread a bigger lift, but I look forward to daring not - at least once. Excellent tutorial as always. Another secret I have, don’t tell....I start and finish with the dough hook from autolyse to mixing. One less tool to clean up. I look forward to next week.
I use a machine most of the time and my hands at the end since I can feel the whole thing and know when it's done.
I use the dough hook all the time too 😆
Just wanted to let you know that I just tried this method of yours for the first time and it worked so perfectly! I was kinda worried because the only bread flour I have access to here in Panama where I live is really super strong. I used whole wheat flour as well for your recipe, and it took 20 minutes before I got a windowpane, but even then it was still a thick windowpane lol. I added extra water since these flours are super thirsty flours. It took 8 hours to grow 25 percent in my 78 degree kitchen. Then when I shaped them, the dough was really strong and wouldn't give very much, so I was still worried. Then when I took them out if the fridge in the morning, they hadn't grown much at all so I was REALLY worried. But I put them in a cold oven and boy was I totally shocked when I removed the lid of the enamel pot!!! The oven spring was unbelievably huge! I'll post pics soon online and tag you, Sune. Thanks so much for all your hard work you put into teaching your methods and all the experimenting you do! You've been a godsend!
Thanks Sune. I'm a retired chef (40 years) and I just made the best sourdough loaf I have ever made with this recipe and technique. I approximated the Challenger bread pan by turning out my loaf onto parchment paper on my pizza peel. Then I transferred the loaf to my preheated pizza stone and covered it with the bottom of a cast iron Dutch oven. I had the best oven spring, nice blistering and good crust. I'll let you know about the crumb but the loaf is still cooling and I was so thrilled, I couldn't wait to thank you. This is the sourdough recipe I will go to from now on.
Thank you, Paul :) You may want to check out the new Master Recipe as there are some updated tips on baking temperature and other things :)
Thank you for showing so much of the fine details (the standmixer action and shaping process). A lot of videos skip past that on the theory that they're so common everyone has seen them, and also boring. I have not seen them (I just bought a mixer and am looking forward to trying it out once it arrives) and it's very helpful to see how it should behave.
Awesome bread!!! I mixed mine in my bread mixer on the "Dough" Cycle and periodically did the window test to know when to turn the bread machine off and move to the next step. I also used milk instead if water, added 2 tblsp olive oil & 2 tblp sugar. It is sooooo good. Nice soft crumb, yet chewy. Thanks for your great video and info. You are the only person who gave the proper explanation of fermentation. "VOLUME AS APPOSED TO TIME" .
As an old arthritic granny I appreciate the stand mixer and the bread machine for kneading. Today I did stand mixer sourdough English muffins and they are so darn yummy!!
Aunt duddie, will you share this delicious muffin recipe with us one day? Waiting anxiously!
Old family recipe. She’ll never let on.
@@atreidesN I may someday.
@AuntDuddie Can't wait 😍
I bought a mixer (ostensibly) for my wife a few months ago. I decided to try using it to mix and knead my sourdough (which is typically 55% whole wheat). Suddenly I started getting consistent loaves with much more oven spring. I realize that I simply hadn't been kneading my dough enough previously. Long story short, I now use the stand mixer almost all the time for bread making. As Sune suggests, I stop once I have a positive window pane test.
When I started baking sourdough bread I learned how to do it totally manually, but when I saw your experiment where you compared kneading by hand against a mixer I started using my mixer and never looked back.
@Manuel Fernandes nope. But you can use it to make sausage farce, pasta dough etc... 😅
I have no marble countertop to practice my kneading , my kitchen island is old wooden and dirty so ive struggled with kneading. I will try this out this weekend!
@Manuel Fernandes with a lot of unnecessary attachments? I know I did... 😅
@@puripuribuns for other purposes I needed a clean, flat surface so I bought a stainless steel tray for less than £10.
@@vaazig how do you handle the tray moving around so much? I've tried it and it made me so frustrated 😩
Thanks for showing the whole mixing! I find it much easier to gauge the finished stage when I can see the progression from start to finish. 💜
yes I found that useful too - easy to overdo it with a mixer because you don't feel it.
Agreed!
Yes that was very useful for me too.
Gord and Isabel, I think there is more worry about overheating the dough than gauging. Regarding the feel, you can actually see the gluten forming during the slow mixing. The dough starts to form a a spiral ridge as the dough turns. That’s a good time to check your windowpane. Mix a little more, see the dough change, check the windowpane again. I thank goodness for my machines. I may not have kept on going if it didn’t work. I still do the coil and lamination (makes me one with the dough). Saving my arthritic hands! Not to mention carpal tunnel.
You always seem to know which video I want next!
That razor action had me on edge!
I like the descriptive explanations. That also includes people who can't see well or are blind.
Awesome! A sourdough I can do in my mixer! No more goopy fingers!
I use my stand mixer quite frequently. It makes it so much easier and quicker.
Just today, 650g of fresh milled flours. 50/50 mix of Patwin and Kamut.
The dough felt marvelous. Fermented in about 7 hours and is now in the fridge.
Thanks Sune. I've been making sourdough this way for about a year, mainly because I am very lazy. The main difference over your method is that I put the liquid, water, olive oil and starter, in the mixing bowl first and then add the dry ingredients. Seems to leave less stuck to the bowl.
You are right, pal. Mixes faster, more efficiently and with a lot less mess👍
I am a beginner. I followed your mixer recipe for sourdough, and as exactly as I could. I had stress at the beginning since I found myself mixing the dough for easily 30 minutes before it halfway passed the windowpane test. Maybe it is because I have the KitchenAid mini. So like you I ended up with 1 boule and 1 batard shape, from exactly the same dough. In general they both tasted amazing but the boule was flat and really hard to slice. The batard was much more successful, keeping its fuller shape, and so easy to slice, which showed me getting the dough to be in the right shape is so important. I now need to focus on better oven spring, but I am very much encouraged. Thanks for these great videos.
It sounds like you needed to shape the boule for longer :)
Just completed this recipe for the third time. I’d never made sourdough before this and each time it has come out identical to the last and delicious with an airy inside and deep flavor. The early success is very motivating to continue baking and trying new things. Thanks!!!!
Love that T-shirt, Suni! A real classic, maybe even vintage!
I've made this twice now with great results. One small change I made on the second try was to do the initial mix of wet and dry by hand in the bowl of my KA. Seemed easier to do this than to start with the paddle, then take it off, clean it, and attach the dough hook. Also gives you a little bit of "hands-on" in the dough if you like that.
Thanks Sune. At last! I know using a machine for some artisan breadmakers is sacrilege as they harp on about 'feeling' the dough, but there are plenty of us out there who need a little help for one reason or another. This seems a much quicker way of doing it, not having the intermittant stretch and folds. So, for those with slightly hectic lives, this is a great way of still being able to have delicious sourdough without compromise.
Great looking breads! I made them exactly as in the video and I couldn’t be happier. I went 20 minutes first bake at 500f then 16 minutes @ 450f. Thanks Sune.
I made bread using this recipe and it turned out amazing. The only problem is that I can't stop eating it!!! Thanks so much for this demo.
Thank you for this! I had shoulder surgery and this is practically hand free!
Thank you, thank you, thank you, the very best I've ever made!
Excellent video best I have seen on sourdough
Thank you after many trial error frustration, I made up my mind to toss all my starter in the bin I just came across your channel and I gave it a last trial and boom!!!! I made the best sourdough bread. Thank you.
Awesome. Thank you
Beautiful. Again. I guess I should give this method a try. Hopefully my 40-year old Braun stand mixer still has enough oomph to do it. I am rather addicted to hand mixing, but it's always good to have a plan B for an aging body!
One of the best bread baking channels!
My mixer advised me to add the wet ingredients first and dump the dry in when it is running. This works good for me. I only baked cakes and pot brownies though. Now I make bread and do it the same, works good... I put water, then the starter and i break the starter up so its mixed in the water, then i dump in the flour and salt while the machine is running, and let it go for 10 min or so
Waow, look at that, looks so delicious!!
Thank you Sune, I really enjoy your channel and I have learned a lot!
Thank you for saving me time and energy. I doubt one could tell which bread was which in a blind taste test. I have never used this method until I saw your video this morning. In the past, while I am stretching and folding, I often look over at my mixer and think of cheating with it! LOL. Proof Bread in Arizona, and I know you know they are a commercial operation, mixes all their dough and I've always hoped someone would translate that into a single batch method. The older I get, the busier life becomes and I would rather spend my time with friends eating my breads than babysitting dough, not that it is a bad thing if that is your preference. Over the past 5 years I have taken up a couple of hobbies including sourdough. One hobby is quilting. There is a lot of deliberation about what is "authentic" in the quilting world. Are Grandma's hand stitched quilts better than machine stitched? Someone put it this way in a machine class; " If Grandma had owned a sewing machine, she would have used it." Not here for debate just a friendly and joyful comment. Keep bakin'
I love your shirt! My ancestors are from the Isle of Man.
This was a very good video. I just recently got a stand mixer to help with bread making. I will incorporate your mixing technique and happily eliminate hand mixing. Also I was adding some stretch and folds to the stand mixer at first, but will also happily stop that and try a few loaves without them. I like doing an overnight frig thing, but don't like putting bannetons in the frig, so I'll hold off on that change for the moment. Thank you!
Nice to find a recipe that uses rye and a stand mixer but mine didn't come out very well. The consistency was different from the very beginning, the dough was wetter than in the video and stuck together right away so there was no waiting for it to come off from the sides of the bowl. Got a decent windowpane after about 15 minutes of mixing so I figured it was fine. Not much oven spring and my dough was clearly underbaked, and I use an over thermometer. I'll see if increasing the bake time helps, and also might add some moisture to the Dutch oven.
I almost jumped out of my skin when the boule slid and you moved your thumb in front of the razor blade, then you quickly moved it. Phew! Gorgeous bread, I will try it this way. Thanks!
The only things lovelier than the loaves on your channel, are the guitars on the wall 👍
Thank you
Thank Mr. Sune
I tried making sourdough last year and gave up. The loaves smelled amazing but they were flat and I didn't think it was worth the time and effort, so I went back to baking yeasted bread exclusively. I got a combo cooker recently and had great results with yeasted loaves. So I tried this recipe with the combo cooker over the weekend and I got amazing sourdough bread with open crumb. The combo cooker has been the missing piece of the puzzle for me. I feel a good experiment would be to compare a control loaf baked in a combo cooker to one that you baked in an oven with no combo cooker. Thanks.
Watch this video: ruclips.net/video/1CmqBgL_dtE/видео.html :)
Been doing it on the Kitchen Aid for some time now and the results are amazing , with no work at all ! Amazing
Thanks
Can't wait to try this!
if you dont have dutch oven you can bake in two steps:
1. Preheat oven to 250/240C, put dough + pour some water onto tray below. Turn off oven. Wait 20m
2. Vent oven, turn it on at 220Cish for 20m.
Granted, can adjust temp on #2 or use "crispyfy" function.
I am fairly new to making sourdough and tried this this past weekend. I used a half size recipe to only make one loaf and used wheat flour in place of the rye since that is what I had on hand. The dough mixed up well in my kitchen aid mixer, but the bulking wasn't working since I think my kitchen was too cold. After 6 hours it had only risen 1/4" in the sealed plastic pitcher I was using to bulk in. I then placed it over the heat register and after a couple more hours the dough had almost doubled in size. However once I got it out of the pitcher and onto the counter it seemed to have deflated after initial shaping and counter rest. I final shaped it and put it in the fridge overnight and it never really grew any more. Once baked, it was tasty, but the crumb was dense and not full of those bigger holes you would want. It's like it never rose properly after removing from the bulk container.. should I just try bulking in the bowl and go straight to the cold proof after it grows to reduce the likelihood of deflating all of that warm proof growth?
Awesome recipe. You might want to make this the new master recipe. My bread almost burst open. Crazy oven spring. I wish I could share photos.
It works great, but the reason I am keeping this as 'not the master'. is because some people want to work with their hands. I love the results you can get with this though :D
Excellent video Sune. Thanks. I'm making this recipe for my brothers visit next week.
4:13 the lick in the background music
I should have used that song twice, because repetition legitimizes ;)
@@Foodgeek Only true champs will recognize this reference :D
Just finished baking! Really great recipe, even though I made some errors. I have trouble finding Rye flour so I subbed whole wheat. Although I did add less water, as you suggested, my dough was still too wet. I made a few adjustments during the kneading process but still too wet. I decided to shape the loaves anyway and go through the retard process. Well, it still worked! The bread has a nice crust and a really good crumb even with my screw ups! A very forgiving recipe!!!! I’ll make it again ....... but take your advice to start with much less water. Thank you!
Can’t wait to make try this recipe when I get home from college.
I find it easier to first put in the water in de bowl and then add the flower / starter. With this approach you can start straight away with the dough hook
That’s the way a bread machine works. Water first.
@@benstern2079 My bread machine (a Panasonic) is the opposite - water last 🙃
Sune, thank you for this video! Question-I like the crust light brown. Any suggestions on baking temperature and time? I would appreciate it!!
So, the advantage of developing the gluten in a mixer is you don't have to do stretch and folds. So it frees up your time during bulk fermentation. This could be very helpful for some people!
Yes, absolutely :)
Helpful to a lot of people😍
A big hello from BC Canada. We are baking your recipes by the guitars in the background. Now I looking for anything with a Gretsch. When done, I'll do the strats. All baking is good though.
Klaus
Penticton BC Canada
I just made 2 breads with this new method and I'm so glad these breads are exactly the same as the handmade ones. I don't like the feeling of wet dough on my hands... Now al my problems are solved I can go on with making delicious bread thanks to you :)
New experiment idea: are you familiar with the Instant Pot? Great Canadian invention. Wondering if the warm steamy interior could be used for sourdough proofing (on the yogurt or sous vide setting) or even as a steam oven somehow?
I am beginner at sourdough Baking and since my first loaf I am using exactly the same recipe and getting good consistent results. I watch all your experiment videos and have learned a lot. Thank you so much Sune.
Last week I made 80% whole wheat loaf following your recipe. Bread came out fairly good but I am not liking the extra tang it gives. Please guide me how to achieve non sour sourdough bread and that too with whole wheat flour.
Thank you again.
Thank you so much for the EXCELLENT tutorial, this is a blessing in disguise since unable to knead by hand any loger due to a cervial, (C3-C7) injury.
I'm just curious how long is the mixing process? I did wait until the doigh pulled away as you instructed mich took 20 minutes. Is that aout right? Thanks again Sune.
Seems a bit on the long size :) Did you check gluten development during the mixing? :) What kind of flour did you use?
I used All Purpose Flour 12% protein with 10g of Vital Wheat Gluten.
Interesting. I'll have to try this and compare it to your stretch and fold method. Looks like it will be good if I am short on time. Thanks.
Interesting - I have been machine mixing my dough for about 6 weeks (laziness more than anything).
I follow the advice given in a number of French recipes: first salt + water. Then flour ( I sometimes allow time for an ‘autolyse’) and then only add the starter.
It seems to work reasonably well.
Charles
Hi, thank you Sune. Can you tell me what size they come out as once baked? I never manage a decent size boule unless I use 1 kg of flour. I read somewhere they should be 15cm high but how large a boule should you get with 500g of flour.? Thank you for all you do.
Thank you for the wonderful recipe. I tried once and it came out great! Now i want to try a little differently: after the bulk preferment to put the dough into the fridge for 24 hours and then bake the bread. Can you make the video with these steps? thanks.
I love the music!
Hi Sune, great video. I have been using my Kenwood mixer for the first mix, then stretch and folds. This is due to a torn shoulder tendon as I am waiting for surgery. Great news I can use my machine for the whole process. Brilliant thanks!
Celia
How about trying sourdough Yorkshire puddings cause mine failed badly 😞 great videos 👍
Thanks!
Thank you
Great tutorial. Why add rye flour?
Hi Sune. I live in the States, in Pennsylvania, 75 years old. ENJOY your videos Very Much! Have you done a video on making Sourdough Rolls. I'd like a video on a dinner roll or what we call, a ranch roll. Is that possible? Keep up the great videos. Blessings to you. Thank you.
I would advise people to use a clear proofing vessel as you do and to pay attention to the fermentation bubbles as well as the 25% rise. Some flours will rise 25% but still not be sufficiently active/mature to begin shaping. Your video demonstrates exactly what the dough should look like when you start proofing in terms of fermentation bubbles as well as rise.
STOP proofing
I have a kitchen aide but hate the dough hook that came with it...going to get this one....looks more effective. ☺️
Thanks for the video Sune! I’ll be trying this today, it will be my first sourdough with a mixer.
I am going to try this tomorrow, do I use the starter straight from the fridge or room temperature, thank you in advance 🌹
You can use it straight from the fridge, if it hasn't been more than a week since you feed it. Otherwise you should feed tonight, and use it tomorrow 😁
Tank You for this tutorial! 👍👍👍👍👍
Whoah. Seeing that crumb will make me want to use the kitchenaid just sitting on my counter unused! I've always assumed that using a mixer will make a denser crumb. Apparently not! Time to try it out thanks for making this vid!
Awesome news it’s a break through thanks
I will try this with my recipe thank you
Another good video, thank you for sharing
Your channel is awesome! How ever, I tried to use your bread calculator today and it wouldn't open. Making changes?
I found the problem and it is working again :)
Hi Sune, thanks for this video, I can’t wait to try it out. I wondered roughly how long did you have the dough mixing for total? Thanks!
It's been a while, but I think 7-8 minutes :)
If one does not have rye flour, what would you suggest instead? I basically just have organic all purpose flour, bread flour and whole wheat flour. Thanks for the helpful video regardless.
I'd use whole wheat. It's just to give it more taste than what you usually have in all-purpose and bread flour 😊
Wow thank you for the super fast response! To add to this, I just use the same measurements for the whole wheat flour as you would for the rye flour?
Yes 😊
I use my stand mixer for a lot of my cooking, but have never with sourdough. I can't wait to try this. That bread looks fantastic!
Thank you very much!
The best thing about this channel: informative and concise but still fun and awesome
The best thing about the guy: he looks like I should call him master while I serve him babies liver.
Are you able to say if I can get better oven spring if I blitz water on the dough just before placing inside the Dutch oven?
Oh!! Thanks so much for this!!
Hi Sune, great video, thanks. What bake mode do you use for your oven? Just standard “Bake” where the bottom heating element is used, or do you use convection, or some other setting? I ask because I used bake and my bread did not com out nearly as dark as yours and my oven was within + or - 10 degrees of the target as the oven would kick in to maintain temperature. I know you do a bunch of wonderful experiment videos, wondering if it would be worth doing one around bake modes.
Thanks.
Great video Sune!
How long did it take you to mix the dough with the dough hook approximately and in what speed?
3 and about 5 minutes :)
@@Foodgeek I hope it is not too late to get another reply of help, since this was posted a year ago. I didn't try your recipe, exactly, because I had already mixed my regular dough recipe (and done an autolyse), but when I left my mixer on 3 I still didn't get it to completely separate from the bowl or have a positive window pane even after 20 minutes. I don't know what I'm doing wrong. My recipe is 800g bread flour, 2% salt, 70% hydration, 20% inoculation (I use rye flour for my starter feeds, as I feel it gives my final loaves better flavor).
@@MCNMN If gluten is available, it will develop during bulk, so it should be fine :)
@@Foodgeek Do you think I would be more likely to see gluten development in the mixer if I lowered the hydration? I was thinking of trying 65%.
Gluten development and hydration are not linked. What kind of flour are you using? 😊
Thanks for making and sharing this fantastic machine Sourdough recipe. @12:48 LOVE the old school Spider-Man theme song you composed. Or is it Sourdough-Man.
Lazy, or not, that bread is gorgeous! WHAT! What happened to the taste test Sune? I'm absolutely going to make my next two loaves using the mixer! Woohoo! Thank you!
Thank you ❤️ Taste tests are for experiments. This is a recipe 😁
@@Foodgeek Awwww I miss the taste test! That's okay, I'm going to bake it and see how it turns out in taste. Looking forward to it!!!
Oh wow, I was thinking I was going to look for a recipe that used a stand mixer as I had seen a video of a professional baker doing this for his bakery. And bam, your recipe, [this one] popped up on my feed. Well I made it and I have done a #foodgeek so hopefully you will be able to see it. I doubled the recipe and have weighted out the dough to 27oz and when I get to baking them, tomorrow, hopfully they will weigh down to 24oz ish. I did have one small one probably 9oz that I baked today, which is the one I posted on my IG #handmademarketsd. Thank you for being there.
Thanks a lot for this great tutorial. Question, how long did it take to grow 25%? Thank
It usually takes me between 3 and 4 hours in.my proofer set to 30C/86F 😊
@@Foodgeek awesome! Thanks for your quick reply
Gorgeous!
I love your channel Sune. I have been baking sourdough breads for over a year now using the traditional stretch and fold method. However, I found your recipe for preparing the dough using a stand mixer today since I am having some issues with my hands. The recipe and video are really wonderful, but before I attempt my first loaf this way I was wondering if I can 1/2 this recipe. Will the dough come together just as well in the stand mixer with less volume of ingredients? Thanks for experimenting and tweaking recipes for the rest of us. - so we don’t have to!
It depends on the size of the bowl. If the dough hook can reach the dough it should be fine 😊
Hi, I am using the same mixer and I am wondering how long it takes before you get a good window pane test. I realize that it also depends on flour but just a number which gets me in the right direction, thanks I really appreciate your tutorials.
I always use my stand mixer for sourdough. Bot because I am lazy 🤪 but because I make my dough during the day, while having 200 meetings. So I need to be able to do my mixing or folding fast - during my lunchbreak -
Interesting, I thought that after mixing during bulk fermentation you still do coil folds. 😊
would it be less time with a spiral dough mixer? Thanks !
How long did it take you to mix until you got a good window pane?
I'd like to know the same thing. Thanks!
He answers further down. 3-5 minutes
You mixed until the dough is rdy, there’s no perfect time. Just test a few times after maybe 8 mins
Just baked mine off and had to come back to “like” the video! I was afraid I may have over-mixed my dough as it took a lot longer than i expected on speed #3 for it to come together and leave the sides of the bowl but the loaves are 🤩 It took about 8 hours for bulk rise on the counter but my starter was fresh out of the fridge after a week. Interested to know what is different about the recipe to convert to machine or can you just do any old recipe this way?? More testing to come but this recipe is a keeper! Bring on the butter!!
Do you recall how long the mixing time was?