Sourdough bread, with its crusty exterior and complex, tangy flavor, is a testament to the art of breadmaking. Crafting the perfect sourdough loaf requires time, patience, and precision. In this blog post, we'll walk you through a classic sourdough bread recipe that will yield a beautiful, artisanal loaf using your trusty Sunmix Spiral Dough Mixer.

• 480g strong white bread flour (or substitute 10% with dark rye for added depth)
• 315g water
• 195g liquid levain
• 15g salt

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Instructions:

1. Prepare Your Mixer: Ensure your Sunmix Spiral Dough Mixer is clean and ready to go.
2. Combine Flour, Levain, and Water: In the mixer bowl, add 480g of strong white bread flour, 195g of liquid levain, and 250g of the water.
3. Start Mixing: Begin mixing on low at 100rpm. Continue until the ingredients combine, forming a pumpkin-shaped dough.
4. Increase Mixer Speed: Increase the mixer speed to 210rpm.
5. Add Water Gradually: Slowly add the remaining 65g of water little by little, allowing the dough to come back together and achieve that pumpkin shape each time.
6. Incorporate Salt: Just before adding the last splash or two of water, add the 15g of salt.
7. Monitor Dough Temperature: Keep an eye on the dough temperature and stop the mixer when it reaches 24°C.
8. Assess Dough Consistency: The dough should now be smooth and twangy, exhibiting some strength when tugged. Remove it from the mixer and clean the mixer with a damp microfiber cloth (this takes seconds!).
9. Fold and Ball: To create surface tension, give the dough some folds and form it into a ball.
10. Rest and Cover: Place the dough on a slightly oiled worktop or in an oiled bowl. Cover it with a clean tea towel.
11. Perform Folds: After an hour, gently fold the dough. Leave it to prove for 4 hours in a warm kitchen.
12. Shape the Dough: Your dough is now ready for final shaping. Use a bit of bench flour and shape it according to your preferred method to create surface tension.
13. Prepare for Proofing: Dip the shaped dough into rice flour and place it into a banneton with the seam side up.
14. Proofing: Proof the dough at 13°C for 12 hours, then at 4°C for an additional 12-16 hours. Not ready to bake yet? Keep the dough at 2°C and bake the next day.
15. Baking: Turn the dough out onto a bread pan, score it, and add two ice cubes. Bake with the lid on for 20 minutes at 230°C.
16. Final Bake: Remove the lid and bake for another 20 minutes or until the desired color is achieved.
17. Enjoy: Slice, savor, and relish the delightful flavors and textures of your homemade classic sourdough bread. Share with family and friends, and enjoy the satisfaction of a job well done!

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Crafting classic sourdough bread is an art, and this recipe provides you with the guidance needed to create a spectacular loaf that embodies the essence of artisanal baking. With a bit of dedication and patience, you'll be rewarded with a crusty, tangy sourdough bread that's perfect for any occasion. Enjoy the process and the delicious results!

If the dough warms too quickly and you're struggling to mix it thoroughly before hitting 24°C, swap some of the water for ice cubes to lower the dough temperature. Crushed ice works best!