@lorijeansourdough: Full recipe + instructions >> Here's how I mixed this double batch of low hydration sourdough in my ZACME stand mixer. I've been experimenting with different techniques and this one gave me two great loaves. 1. Add 250g active starter and 640g water to the bowl of your stand mixer. Whisk together to break up the starter. Add 1050g bread flour. Using the dough hook attachment, mix for two minutes on speed 1. *Do not add salt yet. 2. Cover and let sit for 20 minutes. 3. Add 22g of salt to the dough and mist with water to help dissolve the salt. Continue mixing for another two minutes. Speed 1 for one minute and speed 2 for one minute. 4. Transfer the dough to a bowl and immediately do a few coil folds to organize the dough into a ball. 5. Set timer for 1 hour. Do a set of coil folds. 6. Set timer for 30 minutes. Do a set of coil folds. 7. Let the dough bulk ferment on your counter. Times will vary. Mine took about 5 hours from initial mix. 8. Preshape, final shape, stitch. 9. Let the dough cold proof for 12-18 hours. 10. Bake at 450° for 30 minutes covered and 20 minutes uncovered. Put a cookie sheet on the bottom rack of the oven to help prevent burnt bottoms. #ZACME #sourdough #sourdoughbaking #sourdoughbread #sourdoughforbeginners

Lori Jean | Sourdough

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Friday 23 October 2026 13:32:52 GMT