Easy Sourdough Bread Recipe using a stand mixer | Same day sourdough bread
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- Опубликовано: 24 окт 2024
- How to make your own sourdough bread using a stand mixer in 6 hours. Same day sourdough bread recipe.
How to make a sourdough starter from scratch
• The new starter is unl...
🔽Ingredients
100 g whole wheat flour
200g all-purpose flour
240g water
90g starter
6g salt
10g flaxseed
50g pumpkin seeds
#StandmixerSourdoughBread #EasySsourdoughBread #kitchenaidSourdough
This is the BEST recipe for sourdough bread in mixer I have ever made!! The only difference was I added 1 and a half table spoons more flour because it was too sticky for my own preferences, but this is absolutely my favorite recipe thank you so much for your work and for sharing this amazing recipe!
Glad you enjoyed this recipe & thank you for your kind comments :)
Couldn't agree more. I have been making sourdough bread for more than 1.5 years and there was always something missing. This video is a game changer! Thanks a lot!
@@xanthenianikopoulou2752 Yay! Glad you liked this recipe. 🤗 Thank you so much for stopping by to let me know. :)
Thanks for the video. I have 2 questions: why do you have to do stretch and folds if you’ve already developed your gluten using the stand mixer? During resting, do you place the bowl on top of the scraper to allow air circulation?
My key takeaways from your enjoyable video are: 1) it’s okay to use your stand mixer, yah, 2) final rise 2-3hours before moving to frig, not entire rise in frig and 3) love your mom speak, “time out” and “walk away”, adorable. Thank you you have been quite helpful.
Exactly! 😉 Thank you for your comment.
It is not the traditional way to make sourdough bread. Easy recipe for everybody:)
Good tutorial I can understand step by step, pls show more with different favour
Thanks, I will :) If you like rye/pumpernickel bread, you should try this recipe, too. It's one of my favorite sourdough breads.
ruclips.net/video/DgGvoUE_67Y/видео.html&ab_channel=WildYeastandMore
Brilliant....works beautifully...thanks...one of my most used recipes as relatively quick....and great spring a bonus
Glad you liked this recipe.🤗
Thank you for such a simple yet precise video.
Bread looks lovely 🤤
Thank you for your kind words:)
great video! thanks for sharing your knowledge!
Thank you for your kind comments, Tibanu:)
Wow! I will try this approach on Saturday
I've tried this recipe. And it works. I'm so happy. But for last ferment, only put around 75mins in room temp. Because it already double in size. Affraid of overproofed.
I am SO happy to hear that you have tried my recipe. You are absolutely right, Febryani. Over proofed dough won't rise properly when baked. I should have mentioned it. Thank you for sharing your knowledge and experience with us.
Thanku for this lovely tutorial! For how long do we have to preheat the oven?
My pleasure, Sowmya:) I preheated my dutch oven for about 30 minutes.
Love your profile picture, so sweet!!
안녕하세요~ 어제 반죽해서 냉장고에서 저온발효하고 오늘 새벽에 만들었는데 너무 잘나왔어요. 아무래도 실내 온도가 낮아서 발효시간을 길게가졌어요. 식히고있어서 맛을 아직 안봤는데 보기만해도 맛있는 느낌이에요. 어제 바질페스토 만들었는데 촥발라서 아침식사할 예정입니다~ 레시피 너무너무 감사해요👍
아침부터 부엌에서 빵 굽는 냄새가 가득했겠군요. 게다가 신선한 바질페스토까지 😍 뭐니뭐니해도 갓 구워낸 빵이 최고죠. 사실 사워도우는 그렇게 저온으로 천천히 만드는게 더 맛있는거 같아요. 오랜시간 만든 사워도우빵은 소화도 더 잘 된다고 하더라구요. 근데 정말 베이킹에 소질 있으세요.🤗
Wild Yeast and More 코로나때문에 ㅋㅋ베이킹에 입문했는데~ 너무 재미있어요. 유투브가 없었다면 시작도 안했을거에요~ 다시한번 감사해요~
sonia Song 쿼런틴 중에 재능을 발견하셨어요. 🥖🥯 같이 빵 굽는 친구가 생겨 저도 든든합니다.
Wild Yeast and More 너무 재미있어요. 내일 아침식사는 베이글이에요~ 지금 냉장고에 있네요. 모양만드는거 너무 재미있더라구요~ 다음엔 8개 만들어야겠어요~ 내일 시식후에 후기 남길께요~ 좋은저녁 보내세요~
@@soniasong4879 저도 기대되네요:)
Very detailed! Thanks
Thank you for watching. I hope it helps.😊
Very good video, thanks! I'm just wondering whether you should flip your dough before the final shaping, otherwise it seems that you're creating tension on the side which didn't get any during preshaping.
Thank you for your comment. Good point. I started shaping the dough without flipping but flipped the dough over right before putting it in the proofing basket. Then, the two ends of the dough were gathered and sealed together to create more tension. Does it make sense? 😉
@@WildYeastandMore I'm clearly not a pro baker, but from my "research" and practive I'd see it makes more sense to create tension on the same side by preshaping and shaping. I'd say that by what you did all the preshaping tension you created was instantly destroyed :-).
@@Arcteek I'm not a pro baker either just a home baker who is obsessed with baking sourdough bread and bakes almost daily. Actually, I have never thought about which side to create tension on. I just did it the way I always do. Anyway, thank you for letting me know it. It sounds very interesting.
can I add olive oil to dough to make the crust softer
Big fan of your sourdough work. Quick question. Will the recipe change if I dont have any seeds? Will it affect if I add more both of the flour or just leave the seeds and do the recipe?
Hoping for your kind help. Thank you!
Thank you, Jeremiah:).
If you're familiar with sourdough, you may just leave out the seeds and stick with the rest of the recipe. But if not, try reducing the water to 230g. As you know, the high-hydration dough is tricky to handle. I hope it helps.😊 Happy baking!
Yeah. I love high hydration doughs. I just want to know if it will affect the overall result. Also, you only bulk ferment in for around 15 to 30 min in which you did when you were resting, folding and laminating. Can I ask why? Your final proving was the 3 hour mark. I just want to know your reason behind it.
What a relaxing video! Are you using a 13% bread flour?
No, it was king arthur all purpose flour, 11.7% 😉
Can you exchange both glours for breadflour?
Hi, do you machine knead until it reaches windowpane stage? And for this recipe dont need to do coil foldings/stretch and folds?
Hi,
Yes, I do. Kneading in a mixer for about 15 minutes is enough to pass the windowpane test. And I do stretch & fold with my bench scraper - 2:16
Great video, it’s such a wet dough but you handled it with no sticky mess! Would you recommend changing the recipe or steps if I were to make this in a hot (Ave 33 degree C) & humid climate (Ave 85). Thanks.
Thanks, Channie:) Even if you're in a warmer area, all recipes are almost the same except for the final proofing. Theoretically, the final proofing time will take shorter than mine. But it may vary depending not only on your room temperature but also on the strength of your starter and on the gluten content of the flour you use. So keep an eye on your dough so it doesn't over-proofed. Many bakers say, “Watch your dough, not the clock.”😉
Love yr technic simple n easy. Don’t have mixer. Can I mix by hand, then autolyse for half to 1 hr. Next follow yr steps, stretch n fold n lamination.
Yes, you can make it without a mixer. You don't even have to knead by hand. Take a look at my video "Easy No-Knead Sourdough Bread Baking for Beginners" - ruclips.net/video/gpq9p2xGiH8/видео.html
Wild Yeast and More will look into it. Thank you for yr help.
Hi! I wanna ask if you can do a longer cold proof or even overnight to improve taste and sourness? Will it cause overproofing?
Hi, there:) Of course, you can put your dough in the refrigerator(38F) overnight(10-18hrs). It will taste better.😉
레시피 잘 보고 있습니다. 마지막에 일반 접기를 안하고 라미네이트를 하는 이유가 있나요? 일반접기 해도 되는지요..
라미네이트 테크닉이 반죽의 글루텐 형성을 극대화 시키기 때문에 저는 자주 사용하는데요. 물론 일반접기 하셔도 되요.
Hello, may i ask where you got you banneton?
Hi, Jose
I bought it from breadtopia online store but it's out of stock now. Mine is a "Small Wood Pulp Proofing Basket - Oblong"
Beautiful! I loved it! 👏👏👏
Thank you❣
Can never get these methods to work, what I've found works for me is to use an electric hand mixer until it ends up creamed together pour into well oiled pyrex bowl let rise for an hour and bake at 280 for about 22 minutes ( in my oven) with a cake pan filled with water beneath it.
Hi first is 3 hours at room temperature and then 30 min in the fridge???
Hi, Rosario.
Exactly. Resting the dough in the fridge for 30 minutes helps scoring the wet dough.
Wild Yeast and More thanks!
@@rogosen1 My pleasure 😊 happy baking.
excellent
lent
Wow awesome
Thank you!😍
👍👍👍👍
Finally a sourdough recipe that i can make using a stand mixer 😜…can i do overnite fermentation in the fridge & bake the next day instead?
Hi, Alicia. Yes, you can:) It's even better if you ferment it in the refrigerator overnight. 👍
After using stand mixer.. only 1set of s&f and lamination s enough?
Yes, as you can see. 1 set of s&f and lamination are good enough in this recipe. Oh, final shaping(shoelace method) is also important. You’ve got to try this recipe:). You won't be disappointed. 😊
@@WildYeastandMore I m a newbie.. I tried this recipe.. gluten structure was built very well using the stand mixer for ur measurements...but I think 3.5hrs of bulk ferment was not sufficient for my starter.. so the bread was a failure...
planning to try this again today.. can you guide on how much time to give for the bulk ferment.. the temp here is 30C n my starter becomes fully bubbly around 5hrs when I feed it with 1:1:1.. looking forward for your advice..
@@sowmyachowmi2510 Hi, Sowmya
I hope my response is not too late. And sorry to hear your bread didn't turn out well. It sounds like your room temperature is good and your starter looks perfect! Let's talk about the final proof. Actually, we have to watch the dough not the clock as how long this takes will depend on the working environment (in a kitchen where bread is baked often, the dough rises better), gluten content of flours (low gluten flours need less water) and so on. Your dough doesn't need to double, only bulk out by about 40%. The rest will expand in the oven. And I use King Arthur all-purpose flour(11.7% protein), whole wheat flour(12.2% protein). I hope it helps. If you have any questions feel free to let me know. I am more than happy to help you:)
Could you tell me more about how your bread failed? Then I think I can give you a more accurate answer.
@@WildYeastandMore thank you so much.. my bread failed coz there was no oven spring it was flat but a little porous and it was extremely sour..
@@WildYeastandMore n my starter is 20 days only.. it doubles it 4 hrs.. but takes 6hrs to get to triple and get a lot of bubbles when fed 1:1:1
If I were to make a double batch, at which stage should I split the dough into two?
You may split the dough into two right after 1st resting - 2:08
What mixer do you have?
I use a KitchenAid stand mixer:).
What's size of banneton ?
Inside dimensions at the rim: 9"x4"x3"
Where do i find recipe?
Hi, Lian:) Everything's in the video. The main ingredients are at the very beginning of the video. I put the captions on how to make it in the upper left corner of the video.😊
beautiful bread.. but a little bit on the under ferment side :>
Yes, it might be. If I were to make it now, I would have done final proofing in a warmer place.😉 Thank you for your comment:)
Where is the recipe ?
In this video😉
Main ingredients are in the beginning of the video and this is a sort of recipe video.
@@WildYeastandMore i see it now, thank you
Watching this clip i feel soo... lost, there's no info. for a newer like me