Sourdough bread with ANKARSRUM stand mixer

2023. 03. 03.

It is important to know that when baking bread, gluten makes it easier to process the dough. The gluten in wheat provides the best baking properties. That is why at least half of the flour used for the dough should be wheat flour, so that the dough rises well and the bread is porous and airy. The other half of the flour quantity can be replaced with alternative flour.

Ingredients:

250 grams of sourdough, fed the night before
990 grams of flour
600 ml of cold water
20 grams of salt
dried spices to taste
Oil seeds on top

Brown sugar butter:

200 grams of butter
½ tsp sea salt
lemon to taste

Sourdough bread ANKARSRUM stand mixer step by step.

• Assemble ANKA with the 7 liters stainless steel bowl, the kneading spiral hook and the kneading roller, as well as the scraper for the mixing bowl, which prevents the dough from sticking to the walls of the bowl. These are parts of the basic set, get to know the contents of the box by clicking HERE and HERE!
• Put the sourdough, flour and water in the stainless steel bowl. Knead the dough at medium speed for 10 minutes.
• Add the salt and knead for another 5 minutes.
• Place the lid on the bowl and let the dough rise for 30 minutes. Now fold the dough in the bowl from edge to edge. Put the lid back on the bowl and let it rise for another 30 minutes.
• Repeat the above process three times.
• When you're done folding, place the dough on a lightly floured surface. Do not knead, just divide into 2-3 equal parts.
• Shape them into round loaves.
• Put a kitchen towel in the fermentation basket and flour it a little. Put the dough in the baskets.
• Now put it in the fridge and let it rise overnight. The breads last in the fridge for two or three days, so you can bake them gradually whenever you want to serve freshly baked bread.

Baking:

• Preheat the oven to 270 °C, fan.
• Take the bread out of the fridge and turn it out of the basket. Shake off the excess flour and cut a pattern into it with a sharp razor blade. If you don't feel like decorating, then brush the top with a little water and dip the bread into the seeds.
• Depending on the size of the bread, approx. Bake for 20-30 minutes, the baking temperature should be 96 °C.
• When ready, let it cool on a wire rack.

Brown sugar butter:

• Put the butter in a pan and fry until golden brown.
• Pour it into a bowl, then put it in the fridge and let it set completely.
• Now remove the butter, then whip it up using the whisk bowl and balloon whisk. Season with a little sea salt or lemon juice.