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. Do this a number of times until the dough retains some shape after a rest.
10. Rest and Cover: Place the dough on a slightly oiled worktop or in an oiled bowl. Cover it with a clean tea towel. Leave till doubled in size. 
11. Final Shaping: Nowadays I've moved away from the whole stitching method. Grab the dough in your hands and clasp it together like closing a book. Done.
12. Place into a banneton: Dip in rice flour, place into banneton and leave overnight in fridge.
13. Baking in the My Forno: Set all dials to 240˚C. If using steam, set the bottom one to 260/270˚C. Place the loaves into the oven, close the door, close the steam vents. 
14. Add water/steam: Pour water into the steam drawer on the side, fill upto the overflow hole and close the door. 
15. Vent: Open steam vent after 15 minutes.
16. Bake: Bake until desired colour........ I'd always advise going on the darker side so you don't end up with a gummy crumb!
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!