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Golden and crisp on the outside, soft and airy on the inside—this is how sourdough bread should be. Made with just five simple ingredients, it’s the kind of loaf you’ll want to bake again and again, and share with the people you love. This Stand Mixer Sourdough bread recipe is loosely based on my go-to Classic Sourdough Bread recipe, but uses a mixer instead of turning the dough by hand.
Using a stand mixer to bring the dough together takes the effort out of mixing and kneading, while still producing amazing results. It’s an artisan-style sourdough made in a stand mixer that gives incredible depth of flavor, a beautiful crust, and a soft, chewy center that’s perfect for toasting or sandwiches.
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Table of Contents
- Why You’ll Love This recipe
- Which Stand Mixer is Best for Sourdough?
- How using a mixer Differs From Hand Mixed Sourdough
- Important Ingredients
- Substitutions
- Sourdough Baker’s Timeline
- How to Make Stand Mixer Sourdough Bread
- How to Store Leftovers
- Amy’s Recipe Tip
- Frequently Asked Questions
- Popular Sourdough Recipes
- Stand Mixer Sourdough Bread Recipe
Why You’ll Love This recipe
- Bakery-Quality at Home – This stand mixer sourdough recipe gives you a perfect artisan sourdough loaf at home. Plus, you can follow the mixer steps with any artisan sourdough loaf you make!
- Mix It Up – This is the perfect base for adding inclusions. Try my top 10 favorite mix-ins or learn how to customize your sourdough with any addition you love!
- Easy – Using a mixer makes this a super easy recipe that is even more “hands off” than the traditional sourdough method. It’s just as easy as my Beginner Sourdough Bread.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Which Stand Mixer is Best for Sourdough?
For this recipe, just about any stand mixer will work since the dough only needs short bursts of kneading. Most mixers can handle that without a problem—it’s the long, continuous kneading that tends to strain the motor. Instead of focusing on the brand, I’d ask: What do I want to use my mixer for? Then check out my honest review of the 3 most popular mixers to see the pros and cons of each. I’ve mixed sourdough in all three (yes, even my Kitchenaid—which I usually don’t use for dough!) and they all handled this recipe just fine.
How using a mixer Differs From Hand Mixed Sourdough
- No stretch and folds by hand—replaced with quick mixer kneads
- Dough stays in the mixing bowl longer
- More streamlined for busy schedules and physical limitations
Important Ingredients
- Levain – This recipe uses the French style of sourdough (levain) that acts as a power feed for your sourdough starter. It’s not hard – just an extra feeding step to give you the best bread. If you don’t have a sourdough starter, first make your own, get some from a friend, or purchase one.
- Bread Flour – Use good quality bread flour with 12-12.5% protein content.
- Whole Wheat Flour – I love the addition of about 10% whole wheat flour in my traditional sourdough loaves.
- Water – Use warm water to warm up your dough or cool water to cool it down so the dough can stay in the 76-80ºF temperature range.
See the recipe card for full information on ingredients and quantities
Substitutions
There’s not much in the way of substitutions when you are working with only a few ingredients!
- Sourdough Starter: You can substitute ripe, active sourdough starter that is 100% hydration (starter that has been fed equal weights of flour and water) for the levain in this recipe.
- All-Purpose Flour: I like the chewy, fluffy crumb that bread flour produces, but all-purpose flour can work as well. Decrease the water by about 25 grams if you are going to use all-purpose flour or the dough can be more difficult to work with.
- Whole Wheat Flour: You can substitute bread flour for the whole wheat flour. Account for the fermentation taking a little bit longer if you choose this substitution.
- Mix-Ins: This loaf is delicious with fresh herbs or everything bagel seasoning sprinkled in during the stretch and folds. Or try my Roasted Garlic Rosemary Sourdough. This is the perfect base recipe for any sourdough inclusions!
Sourdough Baker’s Timeline
Because sourdough takes time to rise, I include sourdough sample schedules in my sourdough recipes. These schedules are not meant to be followed exactly but rather give you an idea of a timeline – which is very dependent on the temperature of your dough/starter and the activity of your starter.
Note: The schedule assumes a dough temperature of 76-80ºF. I hope it’s helpful to you.
| Day 1 | Mix Levain |
| 9:00 PM – 9:00 AM | Mix Levain Let Rise Overnight at 78ºF Note: Ripe, bubbly, active sourdough starter can be substituted for levain |
| Day 2 | Mix Dough/Bulk Fermentation/Folds/Shape/Cold Fermentation |
| 9:00 AM – 9:30 AM | Fermentolyse (mix flour, water, levain in a stand mixer until combined) |
| 9:30 AM – 10:00 AM | Add salt and reserved water Mix for 1-2 minutes |
| 10:00 AM | Mix Dough for 10-15 seconds #1 |
| 10:30 AM | Mix Dough for 10-15 seconds #2 |
| 11:00 AM | Mix Dough for 10-15 seconds #3 |
| 11:00 AM – 1:00 PM | Rest and complete bulk fermentation at 78ºF |
| 1:00 PM | Pre-shape and Rest |
| 1:30 PM | Shape and begin Cold Fermentation |
| Day 3 | Bake |
| 8:30 AM | Preheat Dutch Oven |
| 9:00 AM | Bake |
Keep in Mind: If your dough and levain are colder than these temperatures, the dough will take longer to rise. If they are warmer, the dough will ferment/rise faster.
How to Maintain Sourdough Temperature: If your dough or starter isn’t staying warm enough to ferment properly, try using a bread-proofing mat, a dedicated bread proofer, or check out my guide on how temperature impacts sourdough. In cooler environments, you can also boost fermentation by increasing the amount of starter in your dough. For warmer conditions, use cold water, reduce the amount of starter, and take advantage of your fridge to slow things down.
How to Make Stand Mixer Sourdough Bread
Mix the Levain
Step 1: Mix the Levain. Take 5 grams ripe, active sourdough starter. Feed it 50 grams flour and 50 grams water (Image 1). Cover and let sit in a warm (78ºF) place for 10-12 hours until bubbly, doubled in size, smells milky sweet and is just about to fall back down (Image 2). Do not use the levain or your sourdough starter if it has not shown these signs. Starter is best to used in its peaked and active state.
Want to skip the levain? You can! Just use ripe, active sourdough starter in place of the levain called for in this recipe (100 grams).
Mix the dough in a stand mixer
Step 2: Fermentolyse. To the bowl of a stand mixer fitted with a paddle attachment, add 325 grams water (reserve 25 grams for after the fermentolyse), ripe levain or starter, bread flour and whole wheat flour (Image 3). Turn the mixer on and mix until a shaggy dough forms (Image 4 & 5). Cover the bowl and set in a warm place for about 30 minutes (Image 6).
Note: If you prefer to skip the fermentolyse, you can simply mix all the ingredients together at once. Alternatively, you can opt for an autolyse by mixing only the flour and water, then letting it rest for an hour or up to a few hours. After that, incorporate the levain, salt, and reserved water. This method helps build extra strength in the dough.
Step 3: Mix Dough. After a 30-minute rest, add the reserved salt and water (Images 7 & 8). Turn on the mixer and mix for 2-3 minutes until the dough is combined and cohesive. This builds extra strength in the dough by encouraging the formation of gluten strands.
Do You Have to Use a Stand Mixer? No! This recipe was originally developed to be mixed by hand, but I’ve had many requests over the years for a stand mixer version. If you want to mix the dough by hand, use my recipe for classic sourdough bread.
Bulk Fermentation Or first Rise
Step 4: Bulk Fermentation in the Mixer. After 30 minutes of resting (Image 9) you will continue the process of mixing the dough. Turn the mixer on low speed for 10-15 seconds. Cover and repeat every 30 minutes for a total of 3-4 times until the dough feels strong and cohesive (Images 10-12).
Amy’s Tip: The 15 second mixing every 30 minutes takes the place of traditional stretch and folds or coil folds in a sourdough recipe.
Finish Bulk Fermentation & Bench Rest
Step 5: Finish Bulk Fermentation. Transfer the dough to a large container (Image 13) and let rest in a warm spot (around 78ºF) for 1½ to 2 hours until the dough fills out the container, looks aerated and risen about 30-40% and starts to pull away from the sides of the container (Image 14).
If your dough isn’t ready to shape: Check the dough temperature. Sourdough is highly sensitive to temperature—if the dough is cold, it will rise more slowly. Give it more time and watch for a higher rise before shaping.
Step 6: Pre-Shape the Dough. Dump the dough out onto the countertop. Wet your hands and the bench knife with just a little water. Push the bench knife under the dough while using your free hand to tuck the dough under itself. Repeat this process going around in a circle until you have a tight dough ball (Images 15 & 16).
Step 7: Bench Rest. Let the dough rest on the counter. The dough will flatten, like a pancake, over the half hour it rests.
Shaping the Dough & Cold Ferment
Step 8: Prepare Banneton or Bowl. Prepare a banneton, basket or bowl for the dough to sit in by lining it with a hair net or kitchen tea towel. Lightly flour the bowl. I like to use a 9-inch circular banneton or 10-inch oval banneton for this recipe.
Step 9: Shape the Dough. Sprinkle some flour over the top of the dough. Flip the dough over so the floured side is down on the counter. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and use a bench knife to lift the bread and place into your lined bowl, smooth side down (Image 17 & 18). Watch the process here.
Step 10: Cold Fermentation. Cover the dough with plastic wrap or a plastic cover and stick the dough in the refrigerator for 12-18 hours.
Same Day Baking: If you want to bake this recipe the same day and skip the cold fermentation, let the dough rise in the banneton or bowl on the counter. Do your best to keep the dough warm, in the 78-80ºF range, and allow it to rise for 2-3 more hours. Once the dough has risen another 30-40%, preheat the Dutch oven and bake the loaf according to recipe directions.
Scoring & Baking
Step 11: Preheat Oven. Place a Dutch oven in the oven, lid and all, and preheat to 500ºF for 30 minutes.
Step 12: Score the Dough. Dump the dough out onto a piece of parchment paper (Image 19). Smooth flour over the top of the dough if desired (add a little extra for more contrast if desired). Use a very sharp knife, bread lame or razor blade to score the dough. I use my bread lame to make any small decorative scores that are just 1/4-inch deep. Then make one or two larger/longer slashes that go across the dough about 1-inch deep (Images 20 & 21). Watch the process here.
Step 13: Bake the Bread. Carefully remove the Dutch oven from the 500ºF oven with hot pads. Take the top off and place your bread into the Dutch oven (including parchment paper–this helps with the transfer). Put the whole Dutch oven back into your oven. Lower the temperature to 450ºF and bake for 25 minutes. Once 25 minutes are up, take the top off the Dutch oven and continue baking for about 20 minutes until the bread is a crackly, deep, golden brown (Image 22). The loaf should register between 205-210℉ when it’s finished baking. Let cool completely before slicing.
If you don’t want to use a Dutch oven, you don’t have to! There are other options for baking sourdough, including open-baking, baking a sourdough loaf on your grill, and baking in a loaf pan.
How to Store Leftovers
Store leftover sourdough bread in an airtight container or bread bag at room temperature for a day or two. After that freeze the loaf or bread slices (put a piece of parchment in between each slice if desired) for best results. Bread can stay frozen for up to a couple of months.
Amy’s Recipe Tip
Trying to decide which stand mixer is right for you? I’ve tested (and I use) three of the most popular stand mixers in my kitchen. I put together an honest breakdown of what I like (and don’t) about each stand mixer. A stand mixer is a big investment, and I want you to feel confident about choosing one that fits your needs—and that you’ll enjoy using.
Frequently Asked Questions
Using a stand mixer takes some of the effort out of sourdough baking—especially when mixing higher hydration doughs or larger batches. It’s a helpful tool for gently developing gluten without needing multiple stretch-and-fold sets by hand.
You can also modify the process to fit your needs—use the mixer just for the initial mixing, then switch to hand folds, or let it do more of the work if that suits you. I don’t always use a mixer myself because I enjoy mixing by hand, but it’s incredibly useful for larger batches—or when I want to get the dough started quickly and then finish with hand folds. It’s also a great option if you’re dealing with wrist or hand pain and need to reduce strain during the mixing process.
Yes. Follow the method outlined in this post and use it with any sourdough recipe.
I add inclusions in the same way as I would in a traditional recipe – typically during the 2nd or 3rd stretch and fold. Dump the inclusion into the stand mixer and knead the dough for 15 seconds. Continue with the recipe.
You definitely can use a stand mixer to make my popular sourdough croissant loaf, but be careful not to overheat the dough. Mixers create friction that can warm the dough more than you’d expect, which isn’t ideal for recipes like my popular sourdough croissant bread that depend on consistently cool temperatures. If you go this route, I recommend using a thermometer to monitor the dough temperature throughout the process and keep it in the right range.
Popular Sourdough Recipes
If you tried this Sourdough in a Stand Mixer or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Stand Mixer Sourdough Bread Recipe
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Equipment
- sourdough tools optional
Ingredients
Levain (1:10:10, overnight 10-12 hours at 78ºF)
- 5 grams sourdough starter, about 1 teaspoon, ripe and active, see recipe notes for other options
- 50 grams bread flour, heaping 1/3 cup
- 50 grams water, about 3.5 Tablespoons
Sourdough Bread in a Mixer
- 100 grams levain, ripe and active, scant 1/2 cup
- 350 grams water, 25 grams reserved for AFTER the fermentolyse, about 1 1/2 cups plus 1.5 Tablespoons reserved for after fermentolyse
- 450 grams bread flour, see recipe notes
- 50 grams whole wheat flour, see recipe notes
- 10 grams salt, reserved for after the fermentolyse
Instructions
Day 1: Evening, Mix Levain (1:10:10, overnight 10-12 hours at 78ºF)
- Mix together ripe sourdough starter, bread flour and water. Set aside to ripen for 10-12 hours.Note: Ripe, bubbly, active sourdough starter can be substituted for levain in this recipe if desired.
Day 2: Mix Dough/Bulk Fermentation/Shape/Cold Bulk Fermentation (78ºF)
- Fermentolyse in the Mixer: Once the levain is peaked and active (bubbly, doubled in size, milky sweet smell), mix 100 grams levain with 325 grams of water in the bowl of a stand mixer with a dough hook. Add 450 grams of bread flour and 50 grams whole wheat flour to the bowl and mix until just incorporated. Cover and let rest for 30 minutes.Note: Warm the water if the ingredients are too cold and cool the water if the ingredients are too warm.
- Mix the Dough in a Stand Mixer: After 30 minutes, add the reserved salt and 25 grams of water to the dough. Turn on the stand mixer and knead for about 1-2 minutes until the dough is well combined. Cover the dough and let rest for 30 minutes.
- Bulk Fermentation in the Mixer: Instead of doing stretch and folds by hand, this method uses gentle kneading in a stand mixer. Every 30 minutes for 1½ hours, uncover the mixer and knead the dough on low speed for 10–15 seconds. Cover and let it rest between each round. Repeat this 3–4 times until the dough feels strong and cohesive, then cover and let it continue bulk fermenting.
- Finish Bulk Fermentation: Transfer the dough to a container and let it rest in a warm spot (around 78ºF) for 1½ to 2 hours. It should puff up by 30–40%, look more aerated, start pulling away from the sides, and show scattered bubbles on the surface. If it’s not quite there yet, make sure the dough is warm enough and give it another 30 minutes or so until you see those signs—it should look light and ready to shape.
- Pre-Shape: Tip the bowl upside down, allowing the dough to fall on the counter surface. Wet your hands and the bench knife. Push the bench knife under the dough while using your free hand to tuck the dough under itself. Repeat this process going around in a circle until you have a tight ball of dough.
- Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a bit during this period of time.
- Prepare a bowl: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl. Sprinkle flour in the bowl and cover with a light dusting so the dough doesn't stick. This dough also bakes well in a 9×5-inch loaf pan if you prefer a more traditional sandwich-style shape.
- Shaping: After the dough has rested for about 30 minutes it is time to shape the bread into a round. Sprinkle flour on top of the dough. Using the bench knife, lift the dough up off the counter and place it on top of the countertop–floured side down. This ensures that the flour is staying mainly on the outside of the dough. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and use a bench knife to lift the bread and place into your lined bowl. Watch the process here.
- Cold Fermentation: Cover the dough with a shower cap, plastic wrap or a reusable cover and store the dough in the refrigerator overnight or for up to 12-24 hours.Alternatively you can let your dough rise outside the fridge for another 2-3 hours, keeping the dough at that 78º F temperature, and then bake your loaf the same day.
Day 3: Score and Bake
- Pre-heat the Oven: Put a dutch oven (top and all) into the oven and preheat to 500ºF for 30 minutes.
- Prepare Dough: Once preheated, pull your first loaf out of the refrigerator. Remove the cover (this is easy to do straight out of the refrigerator if the dough is chilled–not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel.
- Scoring: Smooth the flour over the top of the dough (add a little extra for more contrast if desired). Use a very sharp knife or bread lame to score the dough. I use my bread lame to make any small decorative scores first that are just 1/4-inch deep. Then make one or two larger/longer slashes that go across the dough about 1-inch deep. Watch the process here.
- Bake: Carefully remove the dutch oven from the 500ºF oven with hot pads. Take the top off and place your bread into the dutch oven (including parchment paper–this helps with the transfer). Be very careful not to touch the sides of the dutch oven. Put your hot pads back on before you pick up the lid of the dutch oven and place it on top of the bread. Put the whole dutch oven back into your oven. Lower the temperature to 450ºF and bake for 25 minutes. Once 25 minutes are up, take the top off the dutch oven and continue baking for 20 minutes until the bread is a crackly deep brown. The loaf should register between 205-210℉ when it's finished baking. Remove to a cooling rack and let cool before slicing and enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a newbie sourdough baker. This was my fourth loaf of bread and it came out spectacular. I did final proof on the counter so the bread didn’t come out as sour, but the rise was incredible.
Thanks for the review!