Sourdough, a Stand Mixer, and Expectations
So I've recently graduated with an MFA, and my girlfriend's father sent me an extremely generous gift--the Kitchen Aid Professional 550 Series. I mean, wow, really.
I've read on this site the good bad and ugly about this, and alternative mixers--and that's all good and well. But this is my mixer, and I'm sticken with it.
Anyway, I think my question might be the result of an unmet expectation, but I'll throw it out there--I'd like to hear other's experiences using a stand mixer with a sourdough bread.
I've been a serious baker for about 15 months--when I started a starter. Until last month, I've been doing the process by hand--but now I'm excited about throwing a mixer, well, in the mix and learning a new technique.
So, the expectation was that the mixer would do the initial mixing and kneading.
So far, I have not been able to achieve the dough ball cleaning the sides of the bowl. Instead, after some trial and error, it seems my stand mixer achieves a great start to gluten formation, which I then transfer to the work surface to finish by hand. Here is my schedule.
Mix starter (100% hydration) with water and flour (using Sir Lancelot), mixing until shaggy and letting sit for thirty minutes. (at this point the dough is roughly at 73% hydration.
Add salt, and mix on two (this is what the mixer manual says it has to be on) for 10 minutes.
Let sit for 10 minutes.
Mix in the mixer for another 5 (at this point the dough is silken but nowhere near cleaning the sides of the bowl.)
Turn onto surface, and knead by hand, usually about 5 more minutes.
Turn into an oiled bowl.
Do the stretch and fold routine at thirty minute intervals for an hour and a half.
Bulk ferment for another hour, hour and a half.
Proof (anywhere from 30 minutes two an hour thirty).
Bake around 475, for however long (thirty minutes or so).
I'm getting good results, but of course I always can do better.
Any thoughts about the dough not cleaning the sides of the bowl.
Just for some more information, I did a sourdough pizza dough yesterday (65%) and it didn't clean the sides of the bowl either. Although I would say it got closer to it than my 73% bread.
Any experience with the stand mixer and sourdough is greatly appreciated! I'm baking now actually, so I will try and post images later of the final product.
Thanks in advance,