Stand Mixer Sourdough Bread (Easy!)

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

A foolproof method for making sourdough bread, mixed in your stand mixer. No folding or complicated shaping needed!
Prep Time 30 minutes
Cook Time 45 minutes
rising time 18 hours
Total Time 19 hours 15 minutes
Serving Size 20 slices

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 / 900 grams)
  • 2 cups lukewarm water (16 ounces / 440 grams)
  • 1 ½ cups active sourdough starter (11.25 ounces / 330 grams)
  • 1 tablespoon sugar
  • 3 ½ teaspoons salt

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.
    dough in metal mixing bowl of stand mixer.
  • 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.
    before-and-after-rising
  • 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.
    hand shaping dough into. smooth ball.
  • 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.
    dough in proofing basket before and after.
  • 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.
    dough in dutch oven before and after baking
  • 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.
    sliced loaf of bread

Notes

Before using your sourdough starter, check that it’s active and full of bubbles.  Feed it 4-6 hours before starting your recipe to make sure it’s energetic and can help your bread rise well.  Without an active starter, your bread might not rise and become too heavy.
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.  This waiting time helps the bread’s inside structure set properly and enhances the flavor.  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.
Calories: 138kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 408mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 1mg

Starting to bake this sourdough bread improved our weekly bread routine. Its crunchy crust and tangy taste set it apart, and it disappears quickly once it’s baked – everyone wants a piece before it even cools down! What I appreciate the most is its simplicity, as the stand mixer takes care of the tough part. Now, we enjoy bakery-quality bread at home with much less work, and everyone’s happy whenever it’s served!

If you’re ready to take your sourdough game to the next level, this Sourdough Discard Sandwich Bread is another delicious recipe. It’s perfect for everyday sandwiches and uses up extra discard in a tasty way.

sliced loaf of stand mixer sourdouggh

I’m sure you’ll enjoy this bread as much as we do.

Tips For Best Stand Mixer Sourdough Bread

  • 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. But if it’s warm, the dough could rise quicker, so keep an eye on it.
  • Rising times can change based on your kitchen’s temperature, how good your starter is, and the humidity level. Watch how the dough looks instead of just following the recipe’s time. It’s ready for the next part when it has doubled in size and feels light and fluffy.
  • 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.
  • Letting the dough rise slowly in the fridge overnight is important for the taste and texture. Be patient and give the dough time to work. If you skip this or cut the time short, your bread won’t taste as rich or have that classic sourdough tang.
  • 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. It takes convenience to the next level while giving you delicious, homemade sourdough bread!

Key Ingredients and Tools

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

concrete counter with bowls of sourdough starter, water, salt, bread fllour, and sugar
  • Sourdough starter: This is crucial for your recipe as it gives the bread its unique tangy taste and helps it rise. If you don’t have one, you can make your own or buy a ready-to-use starter online or at stores that sell special food items. 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.
  • Sugar: Adding a little sugar helps start the fermentation, which makes the bread rise better. You can use honey or maple syrup if necessary, but this might change the taste and the brown the bread gets.
  • Dutch oven: You’ll need a heavy pot with a lid to create steam, which is crucial for getting that hard, 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.

These tools and ingredients will greatly improve your sourdough bread making, so gathering them before you start is a good idea.

Serving Suggestions

Serve your sourdough bread with olive oil and balsamic vinegar for dipping, freshly made butter, a hearty soup like tomato or butternut squash, a charcuterie board with cured meats and cheeses, or roasted garlic and herb-infused olive oil.

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!

Can I skip the overnight rise?

I wouldn’t recommend it. The overnight rise is what helps develop that delicious sourdough flavor and airy texture. If you’re in a rush, you can shorten the fridge time a bit, but letting it rest for at least 12-18 hours makes a difference in taste and texture.

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.

How do I know when my dough is ready to bake?

After the second rise, the dough should feel airy and puffy when you gently press it. If it still feels dense, give it more time. Patience is key with sourdough, but you’re good to go once it’s risen nicely!

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. For those who love experimenting with different types of sourdough bread, you might also enjoy this rich and soft Sourdough Egg Bread. It’s perfect for breakfast or a special weekend treat!

Why does my bread have large holes or an uneven crumb?

Big holes can happen if your dough isn’t kneaded enough or there’s too much water in the dough. Try kneading a little longer next time, or adjust the hydration by adding more flour. The dough should be smooth and elastic before rising.

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.

Making sourdough bread at home is easy; this recipe lets you bake fresh, bakery-like bread with little effort. The stand mixer does the tough part, and letting it rise for a long time gives it great flavor and texture. Whether you’re a beginner or have been making sourdough for a while, this recipe is an easy and dependable way to make fresh bread at home. Enjoy baking!

round loaf of bread cut into slices
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




23 Comments

  1. Hi
    Thank you so much for this stand mixer recipe for sourdough.
    I just have a question on your measurements from cups to grams.
    For example: 6 cups flour does not equal 900 grams, it is 750 grams. If you could check the measurements for me It would be greatly appreciated

    If you could clarify as I am new to sourdough and would like to try this stand mixer recipe of yours.

    Thank you,
    Deb

    Reply

    1. Hi Deb, great question! Flour weights can vary—1 cup of all-purpose flour typically weighs 120-125g, so 6 cups would be about 720-750g. The recipe lists 900g for bread flour, which assumes 150g per cup, likely accounting for bread flour’s higher density.

      For best results, use a scale to measure by weight, as it ensures accuracy in baking. If using cups, lightly spoon the flour into the cup and level it off. Hope this helps, and happy sourdough baking!

      Reply

  4. 5 stars
    This is my go to recipe for sourdough, I love it! It’s so simple to follow and it produces the best tasting bread every time. Thank you!

    Reply

  5. FYI, I clicked on the 2x button to double the recipe and it only changes the measurements in cups but not in grams. So I was following the grams measurement and thought I was doubling the recipe but really was only doubling the salt and sugar . My dough is now ruined.

    Reply

  9. Hi, would the baking directions be the same for a loaf pan? Also, is the sugar necessary? So far I haven’t used it in my sourdough baked in a loaf pan.

    Reply

  10. 5 stars
    I am so glad I found this recipe! I have always made sourdough the stretch and fold way and this just comes together so much quicker and truly foolproof like you said! I halve the recipe and do 400g all purpose and 50g whole wheat with a little splash more water. Thanks for the recipe!

    Reply

  11. 5 stars
    I think this is the prettiest my sourdough boules have ever turned out! Grateful to come across your recipe! This will be my to go-to from here on out.

    Reply

  13. 4 stars
    Great recipe! I used my starter 8 hrs after feeding for a more ‘sour’ sourdough and added 30g more water and 50g olive oil. This stand mixer method is literally a life saver. I bulk fermented for 3.5 hrs then proofed for another 4 hours at room temp. I also decided to bake them one at a time ( as in one, then the other ) at 450 in my Dutch oven. Thanks for making sourdough stress free!

    Reply

  14. I’ve been searching for a sourdough recipe that doesn’t require so many stretch & folds. I can’t wait to give this a try. Would this work in a loaf pan so that I could make “sandwich” bread?

    Reply

  15. I am going to try this but because it makes two loaves, which is very useful, it means you either have to have two Dutch ovens (and who can afford that?) or bake it twice which is a waste of power. Would it work in bread pans?

    Reply

    1. Hi Anne! No, i don’t have 2 dutch ovens. I do one in a dutch oven and one on a baking sheet. I just sort of stagger them in the oven so they both have air flow around them. you can see in my picture one loaf is a liiiiiittle flatter and that’s the one on the baking sheet.

      Reply