Sourdough Challenge: Using a Stand Mixer (Kitchenaid) or Forming By Hand - Which Is Better

I do a side-by-side comparison of 2 techniques for making sourdough bread. Both come out great, but guess which one wins!



The following recipe is for one loaf, as I show in the video, but in practice I usually double this and prep two loaves at once. The larger quantity of dough actually works better with the stand mixer because there is more dough for the kneading hook to grab a'hold of.

Recipe:
72g STARTER
261g WATER
7g SALT
72g DARK RYE Flour
288g BREAD Flour
-------------------------
700g TOTAL WEIGHT

Also - since making this video, I am actually using a target rise of about 35%-40% for my bulk ferment; it seems to give more oven spring and lightness.

Music licensed from The Music Bakery: Fast and Smooth