Stand Mixer Sourdough: Country Loaf

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This is not my preferred method for Artisan bread (I do love to hand-strengthen my loaves), but I did want to show that it is possible. Fermentation is the main mystery for this loaf, and nailing it is going to produce the best results. The crumb should be very close to a hand-strengthened loaf, but will not be quite the same.

My original video for Artisan sourdough boule is linked below. In it, you will find my typical shaping method (I use lamination in this video) and directions on how to perform a five minute score, if this is something you desire to do.

Original video:    • Sourdough Country Bread (Boule)  

Here's the recipe for the loaf in this video -

Ingredients:
350 g filtered water (1 1/2 cups)
100 g active starter (1/2 cup)
500 g bread flour (4 cups)
10 g salt (1 1/2 tsp)

Directions:
1) Mix water and starter in a stand mixer using the paddle attachment until fully incorporated.
2) Add flour and salt, mix again with paddle attachment until everything is just mixed.
3) Switch to the dough hook, and scrape down the sides of the bowl. Knead on a medium speed (speed 5-6 on a KitchenAid) until the dough completely pulls away from the sides of the bowl and passes a windowpane test (10-15 minutes) * [see note].
4) Bulk ferment the dough for approximately the same amount of time you would bulk ferment a hand strengthened loaf. Keep in mind that the dough temperature after kneading is warmer (approx. 75-77 F), so this may affect your timing slightly. I usually bulk ferment for about 9 hours total at a room temperature of 70 F, and that is what I did in this video.
5) Shape the dough according to your preferred shaping method. I used lamination in this video (4:27), but you can find my typical shaping method in my previous video (linked above). For lamination: dump the dough out onto the counter. Stretch the dough as far as it will go without tearing. You can add any fillings at this point if you like. Fold the dough in thirds, then roll it up like a log. Push and tuck to finish forming your round.
6) Transfer the dough to the banneton, then refrigerate overnight (8-16 hours).
7) The next day, preheat your oven to 450 F. Insert a Dutch oven onto the top rack, and a pizza stone or baking sheet on the bottom rack** [see note]. Preheat your Dutch oven for at least one hour before baking.
8) Remove your loaf from the fridge. Turn it out onto a silicone baking mat or a piece of parchment paper.
9) Using a razor blade or bread lame, make one score 1/4 to 1/2 inch deep, making sure the razor is angled parallel with the counter for the most prominent ear. (I used one expansion score for simplicity, but you are welcome to score any design you like at this point, as long as you still have at least one, deep expansion score.)
10) Place your scored loaf into the preheated dutch oven. Optionally, spray with water and replace the lid.
11) Bake for 25 minutes with the lid on.
12) After 25 minutes, remove the lid of the Dutch oven and bake 20 minutes more.
13) The bread is finished when it temps about 200 F.
14) Allow the your bread to cool for at least 30 minutes before slicing (to allow the gluten to settle).
15) Enjoy!

Notes:
*If your dough is not pulling away from the sides of the bowl as mine is by 15 minutes, check your flour. It may not be strong enough. If this is the case, add more flour as needed, then go ahead and stop kneading and continue with the recipe.
**Pizza Stone/Baking Sheet: This is not necessary, but the addition of an object underneath the Dutch oven helps create indirect heat, preventing the bottom of the loaf from burning. When experimenting with this recipe, I found that my bread tended to burn on the bottom, and this is one thing that kept that from happening. You could also use aluminum foil, or sprinkle cornmeal under the parchment paper/silicone bread sling.