Loaded Sourdough Recipe using a Mixer to knead dough

Freshly Baked Bread

Loaded Sourdough Recipe using a Mixer

I thought I would try a mixer for kneading my bread; mixers are cheap, although quality never usually is but you can pick one up now for next to nothing now or even less than that if you search on a local buy & sell site. I am told that kneading your bread is quite hard on the mixers motor and will shorten its life span, but if I get a couple of years out of it, it won’t owe me a thing. Let’s jump into this recipe now. I must have been hungry putting this together as I just kept adding ingredients, and, in this case, it worked out nicely. First, you will need to read my notes in the sourdough page at this site on building a starter and leaven before you begin if you do not already have a mature starter. You will need to have a starter and active leaven before you get going on any sourdough recipe, or! you can substitute the starter with an active yeast (8gms) if do not wish to develop a starter. It will not be as good as the sourdough recipe but will still be great.
Prep Time 2 hrs
Cook Time 30 mins
Resting Time 2 hrs
Total Time 4 hrs 30 mins
Course bread, Side Dish
Cuisine American, French
Servings 10 slices

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, 6" cake pan, Banneton Basket or Proofing Bowl, Wooden Spoon.

Ingredients
  

  • 200 gm white organic flour
  • 30 gm light rye flour
  • 20 gm whole wheat
  • 30 gm spelt flakes
  • 5 gm caraway seeds
  • 5 gm pepper
  • 5 gm rosemary
  • 1 tbsp butter
  • 75 ml grated fresh parmesan
  • 100 ml crushed walnuts
  • 90 gm active leaven
  • 280 gm water

Instructions
 

  • Mix all your flour and seeds, rosemary, pepper & spelt together, mix well and add 250 gm of your water 24-27 degrees (warm). Mix well so all flour is absorbed, saving the remainder for adding the salt at end of autolyzing.
    mixing flour and seeds
  • Now let the mixture sit and develop gluten before adding salt, this is called autolyze; autolyze lessens the time needed to knead or fold and stretch your dough as it begins to develop the gluten during this stage. The dough temperature should be between 23- 28 degrees to develop gluten’ & simple sugars so once you add the water keep it in a warm spot. A common trick is turning the oven light on and place your mixing bowl with dough inside the oven, or you can buy a bread proofer. The temperature should be monitored as you do not want it too hot or too cold. Let the mixture sit for 30 minutes.
    adding water to flour
  • Now add your leaven, mix well with your hands, then let it sit for another 20 – 30 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you are using the oven by turning on the light on, make sure you monitor as it can get to warm. Now add your salt by sprinkling it evenly over your dough; then add the remaining 15 gm of water (28-32 degrees) and mix well with hands; let sit for 15 min, then add the remainder of the water. Once salt is added it is considered to be the end of the autolyze process.
    Leaven
  • Let the mixture sit for 15 minutes. Then add dough to mixer bowl; adding ½ teaspoon of malt syrup to the dough. The lower dough hook and set on the lowest level; let the mixer run for 3-4 minutes, then turn off for 10 minutes. You can add water or flour (by the teaspoon) if your dough presents itself as too dry or too wet on the initial mix, but if you have been accurate using metric weights you should not have to do this. Give the dough time to develop and mixer time to cool (10 minutes); continue to mix for again for 3-4 minutes. Let sit then check dough for development. You can check to see if by stretch dough with your hands; see if it is starting to hold a membrane; if not mix for few more minutes until you have some strength in the dough; then you can add your parmesan and walnuts; then mix for another couple of minutes. Continue this cycle until dough presents good strength by holding membrane.
    membrane
  • Once finished let the dough sit in the same warm spot for another 1-2hrs allowing it to settle and ferment. The dough should rise by at least 40-50%; this is bulk fermenting stage.
    risen dough
  • Take the dough out of your container; place on a lightly floured countertop. Fold the dough back on itself. Turn the dough over with a dough knife; sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 – 20 minutes (bench rest).
    shaping
  • Flip the dough over seam side up and place on parchment paper dusted with cornmeal; place in forming a bowl. Now you can stitch the bread; Stitching is taking a small piece of the outside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. This procedure tightens up your dough into a nice ball, which makes for a better rise. You can now add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. Leave in a warm spot (oven w/ light on) or just throw some tea towels over container; monitor rise you are looking for roughly 30% rise; be patient and catch it on the rise then cover and place in the fridge for the night. The dough will continue to prove in the refrigerator.
    proofing bowl
  • Note: Letting the dough rise before placing in the refrigerator is a common practice. It has been my experience that if you are gentle with dough, as you should be later in the development stage. You can put the dough straight into the refrigerator, dismissing final proof. The dough will rise in the container overnight. This will avoid any over proving.
  • Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime, you can now easily score your loaf with a scoring knife, if not available just use a shape knife. Scoring allows the dough to open up on your cuts during its oven rise. From here my go-to method is now steaming see my page on this site for steaming bread.
    scoring dough
  • The Coles notes on steaming bread while baking, are; pour 50 ml of hot water in Dutch Oven; then take the bottom of a cake mould (6”) place upside down, be careful not to burn hands. Now place dough, while still in the parchment paper on top of the cake pan and return to oven at 550 for 5 minutes, then turn oven down to 450 for 25- 30 min. Take out and baste with olive oil; return to oven uncovered for 5 minutes or until golden brown. Remove from oven and let sit on a grid or rack for 1 hrs before cutting.
    cake pan
  • Or use the traditional method & Take the Dutch oven out and place dough in the Dutch oven along with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft, place lid back on & place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; again, these times will vary as ovens vary. Take out of the oven and remove lid; loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place back in the oven for 5-10 minutes without a lid; remove from oven, the loaf should be a darker brown now; if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 1 hr before cutting. Enjoy!
    dough dutch oven

Video

Notes

When using my steaming method for baking bread, you can adjust temperatures depending on dough consistence and especially if you are using the full cake pan as a mould to cook in. In this situation place in oven at 550 for 5 minutes then turn down to 450 or even 425 for 30 minutes with lid on this will ensure you dough is cooked straight through. Check after 30 if browned then place back in uncovered for 5-10 minutes.
loaf baked in cake pan
baked in dutch oven using cake pan
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