Stand Mixer Sourdough Bread

Sure, you could stretch and fold all day long (and sometimes I do), but you absolutely do not have to. If you’ve always wanted to try sourdough but it seems weird and confusing and too hands-on, this stand mixer sourdough bread recipe is the answer. Just like a classic bread recipe, we knead, we shape, we rise, we bake. Simple!

It’s definitely one of those sourdough bread recipes you’ll turn to over and over.

sliced loaf of sourdough bread made in kitchenaid mixer

Stand Mixer Sourdough Bread

Katie Shaw

A foolproof method for making sourdough bread, mixed in your stand mixer. No folding or complicated shaping needed!

4.82 from 11 votes

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Prep Time 30

Cook Time 45

rising time 18

Total Time 19 15

Equipment

Stand mixer (with dough hook attachment)
Mixing Bowls
Damp tea towel or clean kitchen towel
Plastic Wrap
Proofing baskets (or parchment-lined baking sheets)
Dutch oven
Parchment paper
Lame or serrated knife
cooling rack

Ingredients

6 cups bread flour (31.8 ounces)
2 cups lukewarm water (16 ounces)
1 ½ cups active sourdough starter (11.25 ounces)
1 tablespoon sugar
3 ½ teaspoons salt

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Instructions

Combine the ingredients. Combine the bread flour, sourdough starter, sugar, and lukewarm water in the bowl of your stand mixer. Mix on low until just combined. The mixture will appear rough and slightly dry. Then, cover it with a damp tea towel and let it rest at room temperature for 30 minutes.
Tip: Measure the salt and place it on the towel to remind yourself to add it in Step 2.
Knead the dough. After the dough has rested, add the salt and knead on low for 5-9 minutes until the dough is smooth and forms a ball. It should clean the sides and bottom of the bowl. If the dough feels too dry, add more water; if too wet, add more flour as needed.
First rise. Shape the dough into a smooth ball and transfer it to a clean, lightly oiled bowl. Then, cover with greased plastic wrap and place in a warm spot to rise for 3-4 hours or until the dough has doubled and looks very puffy.
Divide and shape. Once risen, divide the dough in half. Next, shape each half into smooth balls by gently pulling the dough from the bottom and tucking it until smooth.
Second rise. Place each dough ball into a flour-dusted proofing basket or onto a parchment-lined baking sheet. Then, cover with greased plastic wrap and refrigerate overnight or for up to 18 hours.
Bake. Preheat your oven to 425°F (220°C) in the morning, placing an empty Dutch oven inside. Then, slash the top of each loaf with a lame or serrated knife. Next, transfer the loaf to a piece of parchment paper and carefully lower it into the hot Dutch oven. After that, cover with the lid and bake for 25 minutes, then remove the lid and bake for another 20 minutes until the bread is a deep golden brown.
Cool and slice. Remove the loaf from the Dutch oven and place it on a cooling rack. Allow it to cool for at least 4 hours before slicing. Store at room temperature in a bread bag or airtight container for up to 4 days.

Notes

Before using your sourdough starter, check that it’s active and full of bubbles. Feed it 4-6 hours before starting your recipe.

Using a kitchen scale to measure your flour, water, and starter accurately is a good idea. Since sourdough can be picky about measurements, weighing your ingredients can help make your bread better by making sure consistency and precision.

Remember to measure your salt and keep it close during the initial mixing stage so you don’t forget to add it later.

If the dough feels too sticky, mixing in a little more flour is okay to make it easier to work with.

Your flour type and the humidity in your area can affect your dough, so you might need to tweak the water amount. If the dough is too sticky, add some flour; mix in a little water if it’s too dry. The dough should feel a bit sticky but still be easy to handle.

Keep your dough covered with a wet towel while it rests and during the first rise to stop it from drying out.

Although slicing your bread as soon as it’s out of the oven is tempting, waiting at least 4 hours to cool down is crucial. Cutting into it too soon could make the texture sticky.

Making slashes on your dough before baking helps it expand the right way. Use something sharp, like a lame or a sharp knife, for best results. Shallow cuts might lead to the bread cracking in places you didn’t expect.

Nutrition

Calories: 138kcalCarbohydrates: 28gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 408mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 6mgIron: 1mg

Did you make this?Let me know !

At first, you love making sourdough bread. And then sometimes, you don’t. While I enjoy the process of stretching and gosling from time to time, sometimes, I just want a lovely fermented loaf without getting my hands sticky every hour. And that’s when this recipe is perfect.

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Sourdough Tips

The temperature in your kitchen is important for how well your dough rises. If it’s cool, you might need to leave the dough to rise longer than the recipe says. Watch how the dough looks instead of just following the recipe’s time.
If you live at a higher altitude, your baking times and temperatures may need slight adjustments for the best results. For more information on how to tweak your recipes, check out this helpful guide on high-altitude baking.
Before adding the dough, make sure your Dutch oven is very hot. This creates steam, which gives the bread a nice, crusty outside. Heat the Dutch oven for at least 30 minutes before you start baking.
Be gentle when shaping the dough for the second rise. Pushing it too much can make it lose air, undoing all your effort from the first rise. Lightly pull and shape the dough into smooth balls.
When putting your dough into the hot Dutch oven, use parchment paper. It helps you handle the dough more easily, and you can lower the parchment with the dough into the pot, avoiding any burns.
If you don’t have a stand mixer or want a hands-off approach, try this Bread Machine Sourdough recipe.

Key Ingredients and Tools

Here are some essential tools and ingredients that will help you make this sourdough bread recipe better and easier:

Sourdough starter: If you don’t have one, you can make your own or buy a ready-to-use starter online from Etsy. Read these articles if you need help making your sourdough starter or feeding a sourdough starter properly.

Bread flour: Compared to regular flour, bread flour has more protein, which makes the bread strong and chewy. You can find it in the baking section. If unavailable, use all-purpose flour, but your bread might not be as chewy.

concrete counter with bowls of sourdough starter, water, salt, bread fllour, and sugar

Sugar:You can use honey or maple syrup if you’d prefer.

Dutch oven: You’ll need a heavy pot with a lid to create steam, which is crucial for getting that crackly crust. If you don’t have a Dutch oven, a heavy baking pan with a tray of water underneath for steam will work, too.

Lame or serrated knife: It’s important to slash the dough before baking to help it expand properly in the oven. Using a lame (a tool made for slashing bread) or a sharp, serrated knife will make this easier.

Serving Suggestions

This loaf is great for sandwiches and toast. Anything you’d use standard white bread for, this this.

Troubleshooting and Help

How can I tell if my starter is active enough?

A good way to test your starter is to feed it and wait about 4-6 hours. If it doubles in size and gets bubbly, it’s ready to use! You can also do the “float test” by dropping a small spoonful into water. If it floats, it’s good to go!

What if my dough seems too sticky or too dry?

Don’t panic! If the dough feels too sticky, sprinkle in a bit more flour, a tablespoon at a time, until it’s manageable. If it’s too dry, add a splash of water. Sourdough can be a little unpredictable depending on your starter and the humidity in your kitchen, so it’s okay to adjust as needed.

What should I do if my bread doesn’t rise enough?

If your bread isn’t rising properly, it could be because your starter wasn’t active enough or your kitchen is too cold. Make sure your starter is bubbly and active before you start, and try to let the dough rise in a warmer spot. If it’s still not working, give it more time—sourdough can be slow, especially in cooler environments.

Can I add other ingredients to the dough, like herbs or seeds?

Definitely! Once you’ve mastered the basic recipe, feel free to get creative. You can mix in fresh herbs, garlic, or even seeds like sunflower or pumpkin. Just add them in during the first mix, and they’ll blend right into the dough.

Why should I use a banneton basket?

A banneton basket helps the dough maintain its shape during the final rise and adds a beautiful pattern to the loaves of bread. It’s a good idea to dust it with flour to prevent sticking.

Storage Instructions

Once the bread has cooled completely, store it in a bread bag, a linen towel, or an airtight container. This will help keep the crust crispy and the inside soft. Your bread will stay fresh for up to 4 days at room temperature. Avoid putting it in the fridge, as it will dry out faster.

If you want to store the bread longer, you can freeze it. Let the loaf cool completely, then wrap it tightly in plastic or aluminum foil. Place the wrapped loaf in a freezer-safe bag or container for extra protection. It will stay fresh in the freezer for up to a month.

When you’re ready to enjoy it, let it thaw at room temperature. To refresh the crust, you can also warm it up in the oven at 350°F (175°C) for about 10-15 minutes.

Your mixer does all the hands-on work for you here, so on busy days when fussing dough doesn’t sound appealing turn to this super simple method.

38 Comments

Jennifer says:

November 12, 2025 at 1:41 pm

This is the best and easiest sourdough recipe I have found. It is my go-to from now on. Can I divide the dough into 4 to make smaller loaves and would I bake it for the same amount of time?

1. Katie Shaw says:
  
  November 12, 2025 at 7:46 pm
  
  hey Jennifer, you can definitely divide it, but reduce the baking time. not by a ¼ but maybe ⅓. you’ll need to experiment with the timing a tad!

4.82 from 11 votes (3 ratings without comment)

Stand Mixer Sourdough Bread