Can I knead sourdough dough using a stand mixer, and if so, for how long compared to hand folding?

Question

Can you knead sourdough dough with a stand mixer? Find out how long you should knead with a machine compared to hand folding techniques.

Answer 1

Yes, you can knead sourdough dough in a stand mixer. Kneading time is significantly reduced compared to hand folding, typically requiring 6-8 minutes on low speed.

Detailed Explanation:

Using a stand mixer for sourdough kneading is a great way to develop gluten efficiently. Here's a step-by-step guide:

1. Prepare the Dough: Combine your sourdough starter, flour, water, and salt in the bowl of your stand mixer.
2. Initial Mix: Mix on low speed (usually speed 1 or 2) for about 2-3 minutes until the dough comes together into a shaggy mass. This is just to combine the ingredients.
3. Autolyse (Optional but Recommended): Let the dough rest for 20-30 minutes. This allows the flour to fully hydrate, which improves gluten development.
4. Kneading: After the autolyse, knead the dough on low speed (speed 2 or 3) for 6-8 minutes. Keep a close eye on the dough. You're looking for it to become smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still be a bit sticky.
5. Windowpane Test: To check if the gluten is sufficiently developed, perform the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is well-developed. If it tears easily, knead for another minute or two and test again.
6. Bulk Fermentation: Once kneading is complete, transfer the dough to a lightly oiled bowl, cover it, and let it undergo bulk fermentation.

Hand folding, on the other hand, involves a series of gentle stretches and folds performed over several hours during the bulk fermentation process. This method develops gluten more slowly and requires more time and attention. While hand folding might take 2-4 hours with folds every 30-60 minutes, the stand mixer achieves similar gluten development in just 6-8 minutes of active kneading.

Pro Tip:

Avoid over-kneading sourdough in a stand mixer. Over-kneading can result in a tough, dense loaf. Pay close attention to the dough's texture and perform the windowpane test frequently to prevent this.