Easy Sourdough Bread Recipe using a stand mixer - Sourdough Lamination

Make 33% Whole Wheat Sourdough Bread in 6 hours. Let your stand mixer knead the dough. All you have to do is fold and shape the dough and bake it.#SourdoughStandmixerRecipe #EasySourdough


100g whole wheat flour
200g all-purpose flour
240g water
90g starter
6g salt
10g flaxseed
50g pumpkin seeds


  1. Attach a dough hook to your stand mixer. Combine all ingredients into a mixing bowl, and knead for 15 minutes on the lowest setting.
  2. Place the dough on the countertop and cover it with a slightly damp towel or bowl then let sit for 15 minutes.
  3. Stretch the dough to the right and fold back one half. Repeat to the left, top and bottom. Cover it and let sit for 15 minutes.
  4. Laminating - Spray water evenly over the countertop. Gently stretch your dough into a rectangle(about 13x13"). Pick up one edge and fold into 1/3 then fold the other side into the center. Fold the other end the same way. Cover it and let sit for 30 minutes. Click here to watch the video instruction.
  5. Dust your banneton with flour. Shape dough into oval. Transfer smooth-side down to banneton. Pinch together the edges of the surface toward the center and maintain the oval shape.
  6. Cover it and let it rise at room temperature for about 2-4 hours then refrigerate for 30 minutes. The warmer the room temperature, the quicker the dough rises.
  7. Place Dutch oven and lid in the oven, and preheat oven to 500F(convection oven to 475F).
  8. Remove loaf from the refrigerator and dust surface of dough with flour. Gently invert banneton over the preheated dutch oven. Score the top of the dough about 1/4-inch deep with a sharp knife.
  9. Bake for 20 minutes with lid on
  10. Reduce the temperature to 450F(convection oven to 425F) and bake another 15 minutes.
  11. When done, transfer your sourdough bread to wire racks to cool completely.

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