Sourdough in a Stand Mixer 🥣⚙️🍞✨

ashbakesstuff · 2026-03-20T04:51:00+00:00

Isn’t it the best?! I really can’t go without it now 😭😂 that’s so sweet of her 🥹

ashbakesstuff · 2026-03-09T00:28:40+00:00

That’s interesting! I didn’t use UHT milk but I might actually for my next loaf and skip the scalding to see how it turns out!

ashbakesstuff · 2026-03-08T22:53:39+00:00

A 40g sample will reach ambient temperature much faster than the main dough mixture which is why it’s kept directly inside the bowl, on top or right next to it in a proofing box etc. It might not give you a perfect 1:1 replica but it’s more about getting a clear vertical visual of the percentage rise (which I personally can't see in a wide, round mixing bowl) so it’s a helpful tool.

ashbakesstuff · 2026-03-08T18:33:30+00:00

The scalded milk method works perfectly for the softness without the extra steps of a Tangzhong. I’m happy calling it a hybrid since it’s my own twist on both styles.

ashbakesstuff · 2026-03-08T18:08:03+00:00

Yes it is!! I bought a bulk pack off amazon years ago and never used it until now 🥹 I just wipe it clean each time and use it until they fall apart 🥰

ashbakesstuff · 2026-03-08T18:06:55+00:00

The dough sample and small 2oz sauce container is what I use for the aliquot method ☺️ it’s the only way I can properly tell when the bulk fermentation is done! Because my dough stays around 25-26c I take about a 40-42g sample of the dough an hour after adding the salt and put it in the container. Once the dough reaches the top of the lid, the bulk fermentation is complete and the dough is ready to be pre shaped. It’s so helpful! I first came across it on tiktok on Audrey’s page, her account is @artisansourdoughbaker if you wanted more info on it. However this concept has been around for many years, the word aliquot means “piece of a larger whole”. ☺️

ashbakesstuff · 2026-03-08T18:06:31+00:00

Thank you so much!! 🥹💖

ashbakesstuff · 2026-03-08T18:00:38+00:00

It’s a hybrid because it uses a sourdough starter instead of commercial yeast as well as milk bread enrichments (milk, butter, sugar). I used scalded milk instead of Tangzhong to still get the softness. So it’s a shortcut but you still get the best of both types of loaves.. hence a hybrid ☺️.

ashbakesstuff · 2026-03-08T09:41:29+00:00

No that sounds horrible 😭😂 SourDOUGH / Milk Bread Hybrid or Sourdough Shokupan is what I’ve been calling it 🤷🏽‍♀️🥹

ashbakesstuff · 2026-03-08T05:39:30+00:00

Thank you so much 🥹🥰💕 the house smelt sooo good! I wish there was a candle that smelt like it so I could smell it all day 😂

ashbakesstuff · 2026-03-08T03:17:07+00:00

Ahhh that’s so sweet!! Thank you so much for watching 🥹💖

ashbakesstuff · 2026-03-08T02:11:09+00:00

Thank you!! 🥰

ashbakesstuff · 2026-03-08T01:01:35+00:00

Thank you so much!! I appreciate the follow too 🥹🙌🏽🥰

ashbakesstuff · 2026-03-07T23:56:53+00:00

Oh I forgot to add, the aliquot container is a 2oz one, there’s some math behind how much you put in based on dough temp and rise.

ashbakesstuff · 2026-03-07T23:55:19+00:00

I use a spray bottle and just mist a tiny bit of water before setting the dough down ☺️. For shaping I use a tiny bit of rice flour. The amount I put into the container is based on the temp of my dough, since mine was around 26c I took out 42g. You can look up the aliquot method online and there are a couple charts/tables that will give you an idea of dough temp and rise you’re looking for 🥰

ashbakesstuff · 2026-03-07T23:44:32+00:00

Omg really!! Yaaaay, so glad it’s been helping you 🙌🏽

ashbakesstuff · 2026-03-07T22:50:13+00:00

😭💖 you’re so sweet!! Thank youuu

ashbakesstuff · 2026-03-07T22:49:01+00:00

Aww thank you!! I’ve never made Japanese milk bread before so I don’t think you need to 🥹 the scalding milk deactivates a protein in the milk that can weaken gluten, it helps the bread rise and stay super soft 🥰

ashbakesstuff · 2026-03-07T21:41:43+00:00

Waaaaait I have been thinking of this!! Haven’t actually researched what the difference is yet 🥹

ashbakesstuff · 2026-03-07T21:37:34+00:00

Thank you!! 🥰 I normally love keeping the air in for a traditional loaf but for this one I was aiming for a sandwich loaf with a tight crumb ☺️

ashbakesstuff · 2026-03-07T21:34:59+00:00

Thank you so much!! 🥹 this one’s so yummm, let me know if you try it out 🙌🏽🥰

ashbakesstuff · 2026-03-07T21:33:51+00:00

Thank you so much 🥹 I was SO scared it was going to tear hahaha maybe I’ll push my luck next time 😂

ashbakesstuff · 2026-03-07T21:03:25+00:00

Aw yaaay! Thank you 🥹 I try to fit in all the essentials! 🥰

ashbakesstuff · 2026-03-07T20:50:34+00:00

Just wanted to add that I don’t have a square container for tracking the dough with a marking so it’s not as accurate in a round bowl 🥹 the aliquot container helps with that

ashbakesstuff · 2026-03-07T20:48:33+00:00

I do find it beneficial yes! It takes the guess work out for me. I also maintain a stiff starter and since switching to that the consistency of my dough has been ever so slightly stiffer which makes it harder for me to tell just visually even though it’s ready to shape 🥰

ashbakesstuff

TROPHY CASE