Simple Sourdough Bread
Prep:  30 min + 2 days for growing starter & 40 min proving time
Cook:  30 Minutes
Makes:  2 loaves
Serves:  12
Average: 4.3 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
278
Recipe by: KitchenAid
The 'favourite' bread of the moment, wonderfully crunchy outside with a delicious yeasty flavour and smell. This simple Sourdough bread recipe uses the KitchenAid Platinum Stand Mixer KSM156.
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Simple Sourdough Bread
Ingredients:
The Starter
The Bread
Method:
The Starter
  1. For best results use the KitchenAid Platinum Stand Mixer KSM156.
  2. For the starter: Attach either the flat beater or flex edge beater and the mixing bowl to the stand mixer and add the starter ingredients: the flour, yeast, sugar and warm water.
  3. Turn to speed 4 and mix to a paste. Remove to a clean mixing bowl.
  4. Cover with plastic wrap, and set aside in a warm, dark place. Stir twice a day to help prevent a thick skin forming. The paste will become bubbly and have a pleasant, light yeasty smell.
Tips & Hints:
  • Makes 1 large loaf. Place the remaining 'starter' in a sealed container and refrigerate for up to 3 days, ready for the next loaf. Additional 2.8l or 4.8l mixing bowls are available for purchase.
The Bread
  1. 12 to 24 hours later: Attach a dry clean mixing bowl to the stand mixer fitted with either the flat beater or flex edge beater.
  2. Add the flour, salt, sugar and yeast. Turn to speed 1 and mix until combined.
  3. Add 200g (about 1 cup) of the starter (refrigerate the remaining in a sealed container), warm water and oil. Mix on speed 2 until smooth.
  4. Change to the dough hook and knead on speed 2 for 5 to 7 minutes or until smooth.
  5. Remove dough to a lightly oiled bowl, cover with plastic wrap or a damp tea towel and leave until doubled in size. This takes about 1 1/2 hours in a warm, draft free place.
  6. Punch down the dough and return to the stand mixer. Using the dough hook, knead for a further 2 minutes.
  7. Place the dough into the desired shape onto a lightly floured baking sheet and sprinkle the dough with extra flour. Set aside for 40 minutes or until doubled in size.
  8. With a sharp knife, lightly and quickly score the top of the loaf, if desired.
  9. Meanwhile, preheat the oven to 220°C (200°C fan forced).
  10. Place an oven proof dish filled with water in the bottom of the oven (this will help give a super crunchy crust on the outside and a fluffy interior to the bread).
  11. Bake loaf for 10 minutes then reduce the temperature to 200°C (180°C fan forced) and bake a further 20 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack.
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