You can make almost any kind of sourdough bread in a stand mixer, like a KitchenAid. The trick with this particular recipe, is that there is slightly less water in the dough than my regular sourdough bread recipe. This results in a very easy-to-handle dough that is perfect to make in a stand mixer. Here’s my recipe for stand mixer sourdough bread.
This recipe also includes steps to make the shaping, proofing, and scoring processes easier.
Watch the video above for my step-by-step tutorial on how to make this loaf of bread. You can also use the printable, written recipe below to bring with you into the kitchen.
Ingredients
- Bread Flour – 450g (about 4 cups)
- Water – 275g (about 1 1/4 cups)
- Sourdough Starter – 100g (about 1/3 cup)
- Salt – 10g (about 1 1/2 tsp)
Instructions
Feeding the Starter
The night before you plan to make the dough, take 25 grams of sourdough starter out of the fridge. Add 50 grams of water and 50 grams of bread flour to the jar of leftover starter.
Mix everything together until no dry bits of flour are left. Cover up the jar of starter and let it rise at room temperature overnight, or for 6-8 hours, until it doubles in size.
Mixing the Dough
Attach the bread hook attachment to your stand mixer. Then, to the bowl of the stand mixer, add 275 grams of water, 100 grams of active sourdough starter, 10 grams of salt, and 450 grams of bread flour.
When all of the ingredients are in the bowl, set the stand mixer to the lowest speed and allow the ingredients to mix for a few minutes until they form a shaggy dough.
Kneading
Once a dough is formed in the mixing bowl, increase the speed of the stand mixer to medium speed (setting 2 or 3) and let the dough mix for 8-10 minutes.
Note: You may need to stop and scrape down the sides of the bowl with a dough scraper a few times during the kneading process.
The First Rise (Bulk Fermentation)
Cover up the mixing bowl with a plate, kitchen towel, or sheet of plastic wrap.
Let the dough rise at room temperature for between 5-8 hours, or until it has doubled in size.
Shaping
After the dough has doubled in size, take it out of the bowl and turn it out onto a lightly floured countertop.
Gently fold the four corners of the dough up and over the center, pressing the ends into the sticky part of the dough. This gentle shaping technique will create a ball of dough that will hold its shape well.
After folding the dough four times, flip the dough over onto an un-floured part of the counter. The seam side should be facing down and the smooth side facing up.
Shape the dough into a tight ball with your hands.
Proofing
Transfer the shaped dough onto a sheet of parchment paper and then move the whole thing inside of a Dutch oven.
Close the Dutch oven lid and let the dough proof for 2 hours at room temperature, until it has roughly doubled in size.
Note: For this recipe, I use the Dutch oven as a proofing box for my dough, and then I also bake the bread inside of the Dutch oven later. Alternatively, you can let your dough proof in a banneton basket instead, and it will hold it’s shape a little bit better when baking.
Scoring
Two hours later, take the dough out of the Dutch oven carefully by lifting both sides of the parchment paper.
Score two perpendicular slashes on top of the dough in an “X” pattern. You can use a razor blade or dough lame for this, but you can also use a serrated bread knife to keep things easy.
Baking
Place the lid back on top of the Dutch oven and move it into the center rack of your oven.
Turn the oven on to 500°F (260°C), or as hot as your oven will go.
Bake for 50 minutes with the lid on, then remove the Dutch oven lid, and continue baking for 5-10 more minutes, until the loaf is golden brown.
Note: This recipe uses a “cold oven baking” technique where you’re not required to preheat your oven. If you would prefer to preheat the oven, preheat it to 500°F (260°C) for 30 minutes, then bake for 25 minutes with the Dutch oven lid on, and continue baking for 25 minutes with the lid off.
Cooling
After baking, carefully transfer the loaf of bread from the Dutch oven onto a wire rack.
Let the bread cool for at least one hour before slicing. Enjoy!
Stand Mixer Sourdough Bread
This delicious sourdough bread recipe is perfect for making in a stand mixer, like a KitchenAid. The recipe provides easy options for mixing, shaping, scoring, and baking the loaf without any uncecessary steps. It's hard to find an easier stand mixer sourdough bread recipe than this one!
Ingredients
- Bread Flour – 450g (about 4 cups)
- Water – 275g (about 1 1/4 cups)
- Sourdough Starter – 100g (about 1/3 cup)
- Salt – 10g (about 1 1/2 tsp)
Instructions
Feeding the Starter
- The night before you plan to make the dough, take 25 grams of sourdough starter out of the fridge. Add 50 grams of water and 50 grams of bread flour to the jar of leftover starter.
- Mix everything together until no dry bits of flour are left. Cover up the jar of starter and let it rise at room temperature overnight, or for 6-8 hours, until it doubles in size.
Mixing the Dough
- Attach the bread hook attachment to your stand mixer. Then, to the bowl of the stand mixer, add 275 grams of water, 100 grams of active sourdough starter, 10 grams of salt, and 450 grams of bread flour.
- When all of the ingredients are in the bowl, set the stand mixer to the lowest speed and allow the ingredients to mix for a few minutes until they form a shaggy dough.
Kneading
- Once a dough is formed in the mixing bowl, increase the speed of the stand mixer to medium speed (setting 2 or 3) and let the dough mix for 8-10 minutes.
Note: You may need to stop and scrape down the sides of the bowl with a dough scraper a few times during the kneading process.
The First Rise (Bulk Fermentation)
- Cover up the mixing bowl with a plate, kitchen towel, or sheet of plastic wrap.
- Let the dough rise at room temperature for between 5-8 hours, or until it has doubled in size.
Shaping
- After the dough has doubled in size, take it out of the bowl and turn it out onto a lightly floured countertop.
- Gently fold the four corners of the dough up and over the center, pressing the ends into the sticky part of the dough. This gentle shaping technique will create a ball of dough that will hold its shape well.
- After folding the dough four times, flip the dough over onto an un-floured part of the counter. The seam side should be facing down and the smooth side facing up.
- Shape the dough into a tight ball with your hands.
Proofing
- Transfer the shaped dough onto a sheet of parchment paper and then move the whole thing inside of a Dutch oven.
- Close the Dutch oven lid and let the dough proof for 2 hours at room temperature, until it has roughly doubled in size.
Note: For this recipe, I use the Dutch oven as a proofing box for my dough, and then I also bake the bread inside of the Dutch oven later. Alternatively, you can let your dough proof in a banneton basket instead, and it will hold it’s shape a little bit better when baking.
Scoring
- Two hours later, take the dough out of the Dutch oven carefully by lifting both sides of the parchment paper.
- Score two perpendicular slashes on top of the dough in an “X” pattern. You can use a razor blade or dough lame for this, but you can also use a serrated bread knife to keep things easy.
Baking
- Place the lid back on top of the Dutch oven and move it into the center rack of your oven.
- Turn the oven on to 500°F (260°C), or as hot as your oven will go.
- Bake for 50 minutes with the lid on, then remove the Dutch oven lid, and continue baking for 5-10 more minutes, until the loaf is golden brown.
Note: This recipe uses a “cold oven baking” technique where you’re not required to preheat your oven. If you would prefer to preheat the oven, preheat it to 500°F (260°C) for 30 minutes, then bake for 25 minutes with the Dutch oven lid on, and continue baking for 25 minutes with the lid off.
Cooling
- After baking, carefully transfer the loaf of bread from the Dutch oven onto a wire rack.
- Let the bread cool for at least one hour before slicing. Enjoy!
Notes
- You may need to stop and scrape down the sides of the bowl with a dough scraper a few times during the kneading process.
- For this recipe, I use the Dutch oven as a proofing box for my dough, and then I also bake the bread inside of the Dutch oven later. Alternatively, you can let your dough proof in a banneton basket instead, and it will hold it’s shape a little bit better when baking.
- This recipe uses a “cold oven baking” technique where you’re not required to preheat your oven. If you would prefer to preheat the oven, preheat it to 500°F (260°C) for 30 minutes, then bake for 25 minutes with the Dutch oven lid on, and continue baking for 25 minutes with the lid off.