Four ingredients, a long fermentation, and a stand mixer for a repeatable loaf with a deeply browned crust.
ACTIVE PREP30 min
BULK FERMENT6–8 hours
BAKE40–45 min
YIELD1 loaf
THE STORY
The loaf built for consistency.
Sourdough started here as a lot of watching, feeding, adjusting, and learning what an active starter actually looks like. The feeding rhythm changed—from 1:1:1 toward 1:2:2, sometimes with dark rye—but the goal stayed simple: a dependable loaf we could repeat.
This is the stand-mixer version of that lesson. The machine develops the dough, but fermentation still calls the shots. Do not shape because six hours passed; shape when the dough has grown roughly 70 percent, looks bubbly, and feels alive.
Method
Mix water and starter.In the stand-mixer bowl, combine the water and starter with the paddle on low for 1 minute.
Add flour and salt.Add both to the bowl and mix on low with the paddle or dough hook just until shaggy.
Autolyze.Rest the dough for 30 minutes.
Develop the dough.Mix on speed 2 for about 10 minutes, until smooth, cohesive, and slightly elastic.
Stretch and fold.Move to a clear container and perform two sets of folds, 30 minutes apart.
Bulk ferment.Leave in a warm place for 6–8 hours, or until roughly 70% larger and bubbly.
Preshape.Turn onto a lightly floured surface, gently round, cover, and bench rest 15 minutes.
Shape and chill.Shape into a round or oval. Place seam-side up in a floured banneton, cover, and refrigerate until ready to bake.
Bake.Preheat a Dutch oven at 475°F for at least 45 minutes. Turn in the dough and score. Cover and bake 20–25 minutes. Uncover, reduce to 450°F, and bake about 20 minutes more, until deeply golden.
Cool completely.Move to a wire rack and let the crumb set before slicing.
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