Mixing is one of the most critical—and often overlooked—stages in the sourdough baking process. While much attention is given to starter maintenance, folding, shaping, and proofing, the mix itself lays the foundation for everything that follows.
At its core, mixing sets the dough’s final dough temperature (FDT)—the temperature immediately after mixing. Hit your target temperature (typically around 75°F for lean sourdough), and you’re well on your way to a successful bake. Miss it, and the rest of the process becomes much more challenging.
The Sourdough Stages
Every sourdough process, no matter how it's adapted or stylized, follows the same core stages:
Pre-ferment → Mix → Bulk Ferment → Shape → Proof → Bake
These stages may blend together slightly, especially in hand-mixed processes, but understanding where mixing fits into this sequence—and how it sets the stage for everything else—is essential.
What Happens During Mixing?
Mixing is where fermentation and gluten development begin. When flour and water combine, hydration activates two protein groups—glutenin and gliadin—which link up to form gluten. At the same time, enzymes such as amylase begin breaking down complex carbohydrates into simple sugars for fermentation, and proteolytic enzymes begin modifying protein chains.
Water plays a pivotal role: it provides the medium for biochemical reactions, supports enzyme function, and sustains microbial life. Oxygen introduced during mixing becomes trapped in the forming gluten network, creating nucleation sites for CO₂ gas. Mechanical action (either by hand or machine) introduces shear force, helping build gluten structure and influencing dough rheology (its physical behavior).
All of these dynamics are temperature-dependent. Dough mixed too cold will ferment sluggishly and resist extensibility; too warm and it risks breaking down from overactive fermentation and enzyme activity.
Hand Mixing vs. Machine Mixing
Many home bakers prefer hand mixing, often due to tradition or lack of equipment. Hand mixing can absolutely produce great bread, but machine mixing offers key advantages:
- Faster and more consistent gluten development
- Reduced manual labor
- Easier to manage and replicate across batches
Still, both approaches rely on the same underlying principles—and both can achieve excellent results with proper technique.
Types of Mixes
There are three main mixing types, each producing different dough characteristics:
Short Mix
A quick mix that leaves the dough underdeveloped and highly extensible. Ideal for extended bulk fermentation with folds to gradually strengthen gluten.
Intensive Mix
A long mix that fully develops gluten structure. Requires less fermentation time but yields a tighter dough with less extensibility.
Improved Mix
A hybrid method: short mix, rest, and second mix to partially develop gluten. Balances dough strength and extensibility with a more moderate fermentation window.
Each of these mixes aligns with historical developments in baking—short mix being traditional, intensive mix rising with industrial baking, and improved mix striking a modern balance.
Matching Mixing Methods to Dough Types
You can replicate these mixing types by hand:
- Intensive Mix → traditional kneading
- Short Mix → light mix + folds during bulk
- Improved Mix → short hand mix, rest, then Rubaud or French Folds
High-hydration doughs respond well to techniques like Rubaud or slap-and-fold, which mimic the action of diving arm or spiral mixers.
Types of Mixers
Each mixer type has its strengths and ideal applications:
Planetary Mixer
- Highlights: Versatile, durable, with swappable attachments (hook, whisk, paddle)
- Drawbacks: High friction can overheat dough; not ideal for high hydration
- Best For: Doughs, batters, creams, gluten-free mixes, meat blends
- Friction Level: High
Spiral Mixer
- Highlights: Gentle, low-friction mixing; rotating bowl + spiral hook
- Drawbacks: Static bowl can be harder to clean; less versatile
- Best For: Artisan pizza and bread, bagels, pretzels
- Friction Level: Low to Medium
Fork / Diving Arm Mixer
- Highlights: Mimics hand mixing with lowest friction and heat
- Drawbacks: Less adaptable to multiple dough types
- Best For: Panettone, brioche, long-ferment pizza
- Friction Level: Lowest
Conclusion: Mixing as Foundation
Mixing sets the stage for fermentation, gluten development, and overall dough quality. Whether you're mixing by hand or machine, the goal is the same: hydrate the flour, build structure, and create the ideal environment for fermentation.
By understanding how mixing affects the entire process—from temperature to texture—you can adjust your approach, tools, and techniques to consistently bake better bread.
