HOW TO MAKE THIS EASY NO FUSS SOURDOUGH BREAD WITH A MIXER

MIXING THE DOUGH

• Begin by adding the fresh milled flour, water, active sourdough starter, and vital wheat gluten (if using) to your mixer, but hold off on adding the salt for now. Mix on a low speed until the flour is fully incorporated, forming a rough, shaggy dough. Once mixed, allow the dough to rest (autolyse) for at least 20-30 minutes. This rest period is essential for the flour to fully hydrate and to start the gluten development process.

INCORPORATING SALT

• After the rest, add the salt to the dough. Mix on medium speed until the dough reaches the windowpane stage, where you can stretch the dough thin without it tearing. This step ensures that the gluten is well developed.

INITIAL REST

• Remove the dough from the mixer and place it into a lightly oiled container. Allow the dough to rest for 15 minutes.

OPTIONAL COIL FOLDS

• After the 15-minute rest, perform a coil fold by gently stretching the dough and folding it over itself from both sides. Set a timer for 30 minutes, then return to perform one more coil fold. These folds help organize the gluten strands and improve dough strength.

BULK FERMENTATION

• Allow the dough to bulk ferment at room temperature until it rises about 70%, which is just before it doubles in size. The duration of this step will vary depending on the temperature of your kitchen.

SHAPING

• Once the dough has finished bulk fermentation, divide it if you’re making multiple loaves, and shape it into a round. Let the dough rest on your countertop for 15 minutes to allow the gluten to relax. After the bench rest, shape the dough into a loaf and place it into a lightly oiled cast-iron loaf pan, banneton, or your preferred proofing vessel.

FINAL PROOFING

• Let the shaped dough rest at room temperature for 30 minutes, then transfer it to the refrigerator for cold fermentation. This can last anywhere from 2 hours to overnight, depending on your schedule.

BAKING

• Preheat your oven to 450°F (232°C). If using a loaf pan, place a pan of water on the bottom rack to create steam. Score your loaf. Bake the loaf at 450°F for 20 minutes. Remove the pan of water and lower the temperature to 425°F (218°C), baking for an additional 20 minutes or until the internal temperature in the middle the loaf is 200-210°F. If using a Dutch oven or enamel roaster, remove the dough from the banneton, score the top, and place it onto a bread sling or parchment paper. Carefully transfer the dough to the preheated Dutch oven, cover, and bake at 450°F for 20 minutes. Remove the lid and continue baking at 425°F for another 20 minutes, until the crust is golden brown.

COOLING

• Once baked, remove the loaf from the oven and let it cool completely on a wire rack before slicing. This cooling period allows the crumb to set properly.

HOW TO MIX SOURDOUGH BY HAND USING THE STRETCH AND FOLD METHOD

• If you prefer to mix your sourdough dough by hand, the stretch and fold method is a great alternative to using a mixer. Here’s how you can incorporate this technique into your process:

INSTRUCTIONS:

Initial Mixing:

• In a large mixing bowl, combine the fresh milled flour, water, active sourdough starter, and vital wheat gluten (if using). Use your hands or a sturdy spoon to mix until all the flour is incorporated into a rough, shaggy dough.
• Cover the bowl with a damp cloth and let the dough rest (autolyse) for 20-30 minutes. This rest period helps the flour hydrate fully and begins the gluten development process.

First Stretch and Fold:

• After the autolyse, sprinkle the salt over the dough. With wet hands, mix the salt into the dough by squeezing the dough between your fingers.
• Perform the first set of stretch and folds: reach under the dough, stretch it up, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold. Continue this process until you’ve done it 4 times, working around the bowl. This helps develop the gluten structure.
• Cover the bowl and let the dough rest for 30 minutes.

Subsequent Stretch and Folds:

• After the 30-minute rest, perform another set of stretch and folds as described above.
• Repeat this process every 30 minutes for a total of 4 sets of stretch and folds. Each set should take about 1-2 minutes, and as you continue, you’ll notice the dough becoming smoother and more elastic.

Bulk Fermentation:

• After the final stretch and fold, allow the dough to bulk ferment at room temperature until it rises about 70%—just before doubling in size. The time for this will vary depending on the temperature of your kitchen.

Shaping and Proofing:

• Once the dough has completed its bulk fermentation, proceed with the shaping, proofing, and baking as detailed in your main recipe.