There aren’t too many reasons not to use a stand mixer for sourdough bread, but if I had to pick some, they would be:
Need to be careful not to burn out the motor on some brands and models of stand mixers. Read manufacturer’s instructions for kneading dough to ensure you don’t overwork the motor.
Dough can get too hot causing fermentation to happen too fast (this can happen particularly if making a butter rich dough like sourdough brioche)
You can over knead the sourdough more easily in a machine.
Cleaning the hook can be a pain with particularly sticky dough.
When using a smaller stand mixer like the Lvhang,Let you make more bread.
Let’s Make Sourdough in a Stand Mixer!
Using a stand mixer for sourdough bread speeds up the gluten formation process and eliminates stretching and folding. When using a stand mixer, your basic sourdough process would look like this (based on my beginner sourdough recipe with 100 grams of active sourdough starter).
Of course you’ll still need all the usual equipment for making sourdough bread like a dough scraper, banneton and razor blade or bread lame.
Remember, using a stand mixer changes the mixing process, not the fermentation, shaping, or baking steps. I find that making sourdough in a stand mixer is very handy if you are time poor. I can knead a loaf of sourdough while simultaneously cooking dinner for my family. It’s then easy to let it bulk ferment overnight. But my actual hands on time in the process is minimal – which is perfect if you’re a busy person!
Tips
Make sure that the bowl is locked in place before you use the dough hook. It can move around and damage the machine if it’s not locked in place correctly (ask me how I know this).
Don’t overload the bowl as the dough can climb the hook and damage the stand mixer. It’s best to stick to no more than 700 grams of flour when using a stand mixer.
The dough hook should be used at speed 2, no higher as it will put too much stress on the motor. High speeds will also tear the gluten, rather than gently develop it.
Knead dough in 2 minute increments – and no more than 4 – 6 minutes total mixing time.
Never leave your stand mixer unattended. While I often multitask in the kitchen, I never leave the room, I’m always watching and listening to my mixer just in case.
