May 11, 2019 - 12:54pm
Stand mixer sourdough
6 qt stand mixer with dough hook
timer
thermometer
bannetons
oven stone
cloche
tea towels
silicon sheet
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Into the mixer all at once.
8 C. organic AP
2 C. organic WW
4.5 C. spring water
2 T. kosher salt
1 C. starter
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10 timed minutes of mixing
Cover and let rise about 50%
divide and rest 20 minutes, cover with damp towel
shape and place in the baskets
Put in a plastic bag and in the fridge for 8 - 12 hours.
Baked in a 450 degree preheated covered cloche with a wet top for 30 minutes then 10 at 350.
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Those certainly look very nice indeed!
That bread looks great!
A different mixer might need a different amount of time or a particular speed setting or whatever, but I'm sure the overall plan would still be the same.
I just noted how I did these. I just look at the dough when it's starting to mix and can adjust the hydration by eye and feel. Same with baking, the time is a suggestion. A thermometer is the only way I'll say "Done." :)