Easy Stand Mixer Sourdough Recipe

RUSTIC WHITE KAMUT SOURDOUGH BREAD

Adapted from The Food Nanny

Makes: 1 large boule (round) or batard (oval) loaf

NOTE

Because this is a lower-hydration sourdough, you’ll skip the stretch-and-fold method and knead the dough in a stand mixer instead. This early kneading helps the gluten develop fully before bulk fermentation. The higher flour content also makes the dough more stable, allowing for a longer countertop ferment with minimal risk of over-proofing.

Links to all I use listed below recipe.

LEAVEN

• 90g Kamut Flour, ½ cup (can sub out for bread flour of your choice)

• 100g water, ½ cup (avoid soft tap water - use spring water or filtered tap water)

• 17g active sourdough starter, 1 Tablespoon

Combine all ingredients in a large jar ( I use a 1 liter Weck Jar), cover and let sit at room temperature until active and bubbly. This will take anywhere from 10-18 hours depending on your environment.

Your leaven should look thick like this after stirring.

DOUGH

• 330g water, 1½ cups (avoid soft tap water - use spring water or filtered tap water)

• 207g active leaven, 1 cup (you made above)

• 560g Kamut Flour, 3½ cups

• 10g French grey salt, 2 teaspoons

1. Measure the water and pour into the bowl of a stand mixer fitted with a dough hook. Add the leaven — it should float. If it does, mix briefly to combine.

2. Add the flour and salt. Cover and mix on low speed until incorporated, then increase to a higher setting and knead for 5 minutes. If your mixer is struggling to mix the dough, it needs to be turned up a notch.

3. Transfer the dough to a large bowl and cover with a plate, plastic wrap, or a proofing bag. Let rise in a warm, draft-free spot for 6–8 hours — this is your bulk fermentation. You can refrigerate to slow the process, but with this lower-hydration dough and longer rise, it’s rarely needed.

4. Laminate and shape your dough. If you’re new to this step, here’s a great tutorial on how to shape your dough:
   👉 Watch on YouTube

5. Gently place the loaf face down in a prepared boule or batard banneton dusted with brown rice flour to prevent sticking.

Proofing: Cover the banneton or place it in a proofing bag, then refrigerate at least 6 hours. Overnight is preferred. I’ve left mine up to 36 hours with great results — the extended chill makes scoring much easier.

BAKING

1. Preheat the oven to 500°F with a Dutch oven with lid on inside.

2. Once hot, remove the loaf from the fridge and flip it onto parchment paper or a silicone liner — this bread mat is my favorite: Rosehill Sourdough BreadMat.

3. Score the loaf with a sharp lame, carefully remove the dutch oven lid and place the loaf in the preheated Dutch oven, put the dutch oven lid back on, and reduce the temperature to 450°F.

4. Bake covered for 23 minutes. Remove the lid, lower the oven temperature to 425°F, and bake another 15 minutes — or until the crust is golden brown and the internal temperature reaches 200°F. (honestly, I never check the internal temperature--- I just go off the golden brown crust!)

TO FINISH

Let the loaf cool completely before slicing (about 30 minutes) to allow the crumb to set and prevent gumminess.
Once cooled, store in an airtight container or bread bag. This sourdough loaf keeps well for several days at room temperature or up to six months in the freezer.

Tools and Ingredients for Making Sourdough Bread

If you’re wondering what I use to get these results, these are the exact tools and ingredients I’ve settled on after two years of testing and experimenting.

TOOLS & INGREDIENTS

Kamut 100% Organic All-Purpose White Flour
The base of all my sourdough loaves — this ancient grain is organic, non-GMO, and gives the bread incredible flavor, texture, and digestibility. It is the only flour I can use since I am gluten intolerant.
👉 Shop it here →

Weck Jars
I store my sourdough starter in the 1/2 liter jar. When I make a leavan, I put it in the 1 liter. Honestly the best bang for your buck is going to be the sourdough kit at this link as well.
👉 Shop it here →

French Grey Salt
It’s packed with minerals that bring out incredible flavor — this salt truly makes everything taste better!
👉 Shop it here →

Bosch Stand Mixer
My go-to stand mixer for kneading sourdough—and anything else we want to make that needs mixing!
👉 Shop it here →

Kitchen Scale
A must for sourdough baking! Measuring by weight ensures accuracy and consistency in hydration and texture.
👉 Shop it here →

Spurtle
A versatile mixing utensil that makes blending flour and water effortless. Works great with the Weck Jars.
👉 Shop it here →

Large Wood Pulp Bannetons
These support the dough while it proofs and are easy to clean, just allow them to dry completely between uses. Dust with brown rice flour before putting in your dough to prevent stickiness. This recipe will fit perfectly in here.
👉 Shop it here →

Smaller Wood Pulp Proofing Baskets
These smaller sizes are perfect for this basic sourdough recipe — you can make one of each: a round 650–950g and an oval 750–1000g loaf, with this recipe
👉 Shop it here →

The Bread Mat
A reusable silicone liner that replaces parchment paper and makes transferring your dough to the oven effortless. I also love the texture it gives to the bottom of the bread.
👉 Shop it here →

Brown Rice Flour
The secret to a clean release from your banneton—prevents sticking and gives the loaf that perfect, rustic finish.
👉 Shop it here →

Flour Duster
use this to sprinkle the brown rice flour on your loaf before scoring.
👉 Shop it here →

Bread Lame
This is the tool that makes that sourdough scoring magic!
👉 Shop it here →

The Freeform Enameled Cast Iron Dutch Oven
My favorite Dutch oven for baking sourdough—the shallow base and tall lid make it so much easier to use than a standard dutch oven! Save 10% with code KELLY.
👉 Shop it here →