Sourdough bread- Stand mixer and Cold start
Learn the easiest way to make sourdough bread with simple tools and minimal effort, achieving a beautiful, airy crumb.
Equipment
- stand mixer
- tea towel
- Medium mixing bowl
- dutch oven
- sheet pan
Ingredients
- 65 Grams Active sourdough starter
- 300 Grams Water
- 500 Grams Bread flour
- 9 Grams Sea salt
Instructions
- In a stand mixer with a dough hook attachment, measure all the ingredients into the mixing bowl.
- Turn the mixer on low and knead the dough for 5 minutes.
- Cover the bowl with a tea towel for 1 hour.
- Return to the dough and turn the hook on to low speed for 2 minutes.
- Cover and allow to rest for 30 minutes. Return to the dough and turn the hook on to low speed for 2 minutes. Repeat this step 3 more times.
- Once the dough has been kneaded the 5th time total, remove the hook and cover the bowl with plastic wrap. Allow to rest on the counter for 10-12 hours. Resting time is very dependent on the room temperature. It may be shorter than 10 hours in a hotter climate or hot summer night.
- After the dough has rested, place a tea towel into a medium sized mixing bowl.
- Lightly dust the towel with flour.
- Pull the dough from the mixer bowl, folding it onto itself. Shape the dough into a ball and place it into the towel lined bowl, seam side down.
- Cover the mixing bowl with plastic wrap and refrigerate for 12-24 hours.
- After the dough has been refrigerated and ready to bake, remove the bowl from the refrigerator and drop the dough, seam side down onto a piece of parchment paper.
- Score the top of the bread.
- Place the parchment paper lined dough into a cold dutch oven and put the cover on.
- Place the dutch oven into the oven and turn it on to 450℉.
- Place an empty sheet pan on the rack below the rack that the dutch oven is on to help prevent the bottom of the sourdough from getting too dark.
- Set the timer for 55 minutes.
- After 55 minutes, carefully remove the lid of the dutch oven.
- Continue baking for an additional 5-10 minutes, or until the crust is the desired darkness and the internal temperature is at least 205℉.
- Cool on a cooling rack for 3 hours before slicing.
Nutrition
Serving: 1sliceCalories: 130kcal
Tried this recipe?Let us know how it was!