How does a stand mixer simplify sourdough production?
A stand mixer mainly takes over the kneading and most of the stretch and folds, so you get from mixed ingredients to a strong gluten network in one go. Start on low speed to homogenize, then let the dough rest a few minutes so the flour can soak up the water, then finish on a higher speed. You know the gluten is developed when the dough lets go of the bowl. What a mixer cannot shorten is the fermentation, that still needs the same time.
Answered by Hendrik, The Bread Code
From the book
When machine kneading a dough, opt for the same technique shown in Flowchart 7.3 . Initially opt for a low speed. This helps the homogenization process. After waiting to allow the flour to soak up the water, proceed on a higher speed setting. A good sign of a well-developed gluten network is that your dough lets go of the container. This is because of the gluten’s elasticity. The elasticity is higher than the desire of the dough to stick to the container.
Where this was asked
The Last NO-KNEAD SOURDOUGH BREAD Recipe You Ever NeedRelated questions
Not quite your question? Ask Loafy