How to make bread in a stand mixer

Here’s a refined English translation of your stand mixer bread recipe, maintaining technical accuracy and readability:

Stand Mixer Artisan Bread Recipe

Yield: 1×450g loaf or 2 small rolls
Time: ~3.5 hours (incl. proofing)
Difficulty: ★★★☆☆

Ingredients

Category	Component	Weight/Ratio	Notes
Main Dough	Bread flour	250g	Protein ≥12% recommended
	Ice water/milk	150-160ml	Use chilled in summer
	Granulated sugar	20g	May substitute honey 15g
	Salt	4g	Add later to avoid inhibiting yeast
	Unsalted butter (softened)	25g	Incorporated via "butter-last method"
Yeast	Active dry yeast	3g	Or fresh yeast 9g
Optional	Powdered milk	10g	Enhances richness
	Beaten egg	25g	Improves softness

Equipment

Stand mixer (flat beater + dough hook recommended)
Infrared thermometer (for dough temp monitoring)
Proofing box or oven with fermentation function (75% humidity)

bread

Step-by-Step Instructions

1. Prep Work

Chill liquids to 4°C; freeze flour for 10 mins in summer
Keep yeast and sugar separate (avoid direct salt contact)

2. Mixing Stages
① Low-Speed Blend (2 mins)

Use flat beater to mix flour, sugar, and powdered milk (if using）
Add chilled liquid + egg, mix at Speed 1 until no dry flour remains

② Medium-Speed Knead (3 mins)

Switch to dough hook, Speed 2 until shaggy dough forms
Pause to scrape bowl, add salt

③ Development Phase (5-6 mins)

Speed 3 until thick membrane forms (jagged tear when stretched)
Add softened butter, incorporate at Speed 1

④ Final Gluten Development (4-5 mins)

Speed 4 until windowpane stage (translucent membrane, smooth tear)
Key Check: Dough temp should be 24-26°C

3. First Proof

28°C/75% humidity for 60 mins
Test: Finger indentation shouldn’t spring back

4. Shaping

Degas, divide into 2 portions (for loaf: roll twice)
Bench rest 20 mins (cover with damp cloth)

5. Second Proof

35°C/80% humidity until 80% mold filled (~50 mins)

6. Baking

Preheat oven to 180°C (350°F) conventional
Bake loaf 25-30 mins (rolls 15 mins)
Knock out pan, cool sideways on rack

toaster

Pro Techniques

Temp Control: In summer, freeze metal mixer bowl; if dough overheats, chill 10 mins
Yeast Test: Suspect inactivity? Proof 5g sugar + 50ml warm water first
DIY Proofing: No proofer? Use oven + bowl of hot water for humidity
Upgrade: Add tangzhong (20g flour + 100g water cooked to 65°C) for moisture retention

FAQ

❓ Dough sticks to bowl?
→ Pause to scrape, sprinkle minimal flour (≤5g)

❓ Membrane tears easily?
→ Check flour protein content or extend autolyse (rest 30 mins chilled)

❓ Bread stales quickly?
→ Slice and freeze; refresh at 150°C (300°F) with water spray for 3 mins

This method yields bakery-quality bread with fine crumb structure. First-timers should monitor dough consistency closely, adjusting liquids ±10ml as needed.