Karen Scott - Consultant
Ingredients
25 slice(s)
Sourdough Bread
- 200 g Sourdough starter, (See tip)
- 750 g baker's flour
- 500 g warm water
- 30 g olive oil
- 3 tsp salt
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6
10h 0min
Preparation 9h 15minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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Recipe's preparation
Place all ingredients into TM bowl. Mix for 10s on speed 5.
Place dial on
"Closed lid" and knead for 3 minutes on interval speed.Lightly spray the bread tin with oil spray or wipe with a small amount of oil to prevent sticking.
Scrape dough into bread tin and leave to prove for at least 9 hours. I leave mine in a cold oven until it is almost to the top of the tin.
Preheat oven to 200C.
Bake at 200C for 45 minutes or until bread sounds hollow when tapped on the bottom of the loaf. Tip out of the tin and cool on a cooling rack.
Leave to cool for at least 30 minutes before slicing
Sourdough Bread
Accessories you need
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Spatula TM5/TM6
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Tip
You can make your sourdough starter or get some from someone who already has one going. See Sourdough Starter recipe to make your own.
I have made this with 250g milled whole wheat and 1 Tbsp gluten (get this from health food stores) in the place of 250g of bakers flour. I am going to try greater amounts of whole wheat and will upload results.
You could make a half batch if you don't have a big tin like I used.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Add a commentMy go to sourdough bread recipe! I have a Rye...
My go to sourdough bread recipe! I have a Rye Sourdough starter, I use 500g spelt wholemeal flour & 250g plain white flour. I also add seeds (pumpkin, sunflower, hemp, poppy) into my dough. Rising time for my bread in the cold oven is about 4hrs (depending on how warm or cold it is at home). Bakes beautifully, very yummy!
CELOUIE: yes I need two tins for this recipe
CELOUIE: yes I need two tins for this recipe
Love this recipe as it is so simple! But I have a...
Love this recipe as it is so simple! But I have a question- my bread rises so high. First go I made it in the evening and in the morning it had risen out and over the tin (fortunately I had placed the tin in the cold oven on a baking tray so it wasn't too much of a nightmare to clean up)... so today I thought I'd give it another go but it's still rising so high, I've had to knock it back with 4 hours rising time left to go. I'm using quite a big loaf pan.. and even though I'm in QLD the weather is kind of cool at the moment... anyone else have an over-achieveing sourdough that wants to rise up and take over the world?
Lovely and simple love it
Lovely and simple love it
Could this be left in the fridge overnight to bake...
Could this be left in the fridge overnight to bake in the next day? Thanks
Thanks for this tasty easy recipe. ...
Thanks for this tasty easy recipe.
I make it regularly
Thanks for this easy recipe! Mine turned out...
Thanks for this easy recipe! Mine turned out great!!! Nice big loaf, but fit in my standard bread tin with no top.
Follow me on facebook.com/healthplushappiness
Huge loaf! ...
Huge loaf!
I baked this in my cast iron pot, actually left it to rise over 24hrs (partially accidental, partially experimental!) it rose and almost filled the enormous pot. This being said I don’t think 45 mins washing enough, it’s a little doughy. Will try again.
Hi Karen, about to make this and the starter for...
Hi Karen, about to make this and the starter for the first time would it work fine with a 900gm tin (all about bread) or would you suggest the 680gm?
This is in the oven cooked in my Dutch oven It...
This is in the oven.. cooked in my Dutch oven. It looks amazing! Smells amazing!
Great tasting bread, the dough was very stiff to...
Great tasting bread, the dough was very stiff to handle, but was moist when baked. Should i adjust the water/bakers flour ratios?
Great easy recipe that
Great easy recipe that results in a flavorful loaf. Love it and it will definitely become a regular in my repertoir.
Thanks
Hi everyone Would this work
Hi everyone
Would this work if I baked this in a cast iron dutch pan?
This is by far the easiest
This is by far the easiest sourdough recipe with the best result I have tried so far. Thank you!
Hi Karen!, I have just been
Hi Karen!, I have just been sent this link by a team members who says its fabulous and she has given me a starter so can't wait to try it!!!
I love this recipe! Been
I love this recipe! Been using it for almost a year now mostly with spelt flour. Karen I'm just wondering what oil you grease your pans with? I always use baking paper but want to oil it now. Thanks
Great recipe. I have my
Great recipe. I have my parents requesting this now. They love sourdough.
fantastic. Just made my
fantastic. Just made my first ever loaf using your starter recipe. So excited
ezie
Also, for the spelt version,
Also, for the spelt version, you don't knead the dough, just mix it together to combine - this is on the advice of Karen Scott!
Great recipe, thanks Karen! I
Great recipe, thanks Karen! I used it with spelt flour which is easier on my tummy and it worked a treat
For anyone else wanting to try spelt flour, you have to grow your starter on spelt flour. I took 1 teaspoon of regular sourdough starter and added the spelt from there to grow it according to Karen's instructions.
Got a nice crusty loaf by putting water in the bottom of the oven just after putting in the dough to cook. I also put the bread pan on a pizza stone which lives in my oven. That apparently helps to get a good sourdough loaf - YUM! I'm going to have another piece
Thanks Karen. Made my first
Thanks Karen. Made my first sourdough from scratch. Didn't rise quite as high as yours but a lovely texture. I used 250 whole meal and 500 bakers flour. My starter is not yet climbing up the container.
Just checking - do you stir the mix every time you add some flour and water to feed it?
Awesome bread! Made few times
Awesome bread! Made few times now. Worked with the wholemeal and rye flour as well! Thank you
Just wondering if I could use
Just wondering if I could use wholemeal flour with this recipe? Thank you. Making your Bread starter now, have to wait till tomorrow!
I'm never buying sourdough
I'm never buying sourdough again! This was so yummy and really easy to make. Thanks!
thanks for this great recipe
thanks for this great recipe - my son scoffed the lot (well whatever we couldn't wrestle from him
It's my second batch and its
It's my second batch and its looking good.
Thanks Karen for the recipe it worked perfect.
Love this! We are currently
Love this! We are currently in the US and the bread here is terrible. Thank you so much for this recipe, has worked perfectly every time. Love that you can slice it quite thinly.
Sourdough Bread after seven
Renew. Refresh. Rejoice. https://www.facebook.com/thermorevolution
0438 240 125
You might need to check that
You might need to check that your bakers flour has more than 11% protein content in it.
I use a 640g tin from
I use a 640g tin from allaboutbread.com.au. I also make a half batch in a 340g tin.
They are very helpful and do mail order.
Karen Scott
Thermomix Consultant
Because it is a wet loaf 750g
Because it is a wet loaf 750g flour is fine.
Karen Scott
Thermomix Consultant
Love this bread. Was easy
Love this bread. Was easy to make. Able to make it in the evening and then cook it in the morning! I added 150grams of wholemeal flour. This time have added some pumpkin and sunflower seeds.
Little birdie - it might be
Little birdie - it might be that it's a bit too cold wherever you are. Try turning the oven onto pre-heat at 50 while you are preparing the dough. Turn the oven off and open the door while you are pouring your dough into the pan to let it cool down a bit. This should give your dough a kick start. If that hardens the top too much lay a damp towel over your tin.
I've made 2 batches now
I've made 2 batches now without success. My starter looks and smells as I think it should but the loaf isn't rising when left to prove.. I've left it in a cold oven as instructed but no rise! When its baked, its quite dense. Any suggestions on what I could be doing wrong? Heeeeeeeelp..........
I have been making this bread
I have been making this bread for a while and now that the weather is warming up and my starter is mature I am having great success. Thanks for the recipe.
Great sourdough bread that I
Great sourdough bread that I make every second day.
Very easy and has a lovely taste. I make two thirds of the recipe as there are only two of us, although it does keep well.
I use 300 bakers flour and 200 wholemeal bakers flour as well as a TBS of gluten flour and leave it about 12 hours to rise (overnight) and it rises really well.
I also used Karen's starter recipe which is also great.
So easy to make and turned
Thank you for the recipe
No success here, left it for
No success here, left it for ten hours , it rose very little and came out like a brick. I'm a sourdough novice so it could be me.
What is interval speed? My
What is interval speed? My first lot didn't rise at all so trying again. I obviously did something wrong :-s
Has anyone tried this with
Has anyone tried this with 100% whole meal spelt flour? Can you knead it for longer in the thermo for a better result?
I made this last night, it
I made this last night, it was fantasic! Had to reduce the qty a bit as I only have a small tin. Has anyone tried shaping a loaf without a tin, more like a vienna-loaf shape? Not sure if the dough is too sticky.
Thanks for sharing the recipe (and the starter too), I didnt realise sour dough was so easy!
:) Thanks Karen so very much
Hello, could you help me with
Hello, could you help me with bread tin size to use please.
Just curious. This amount of
Just curious. This amount of dough is not too much for the thermomix?
This bread is the best I have
This bread is the best I have ever made. Beside the fact that I forgot about it and the crust is a bit on the crunchy side. The texture and flavour are unbelievable.
Love this bread!
Love this bread!
I've left mine too long as
I've left mine too long as well, so long that it oozed out of tin down at bottom of oven... Luckily it was recently cleaned so I scooped it up, gave it a quick knead and added some more flour and popped it back in the tin, left it for a little bit and then baked it. Seriously can't go wrong with this receipt. I've added mioxed grains, whole meal, dates and walnuts etc etc - making at least one loaf a day atm since I'm on a bit of a roll... Love it. Thanks!
That's great to hear. We left
That's great to hear. We left one loaf for 14 hrs instead of 9 and it fell a bit but still cooked up well and tasted delicious. It just had a flat top. It seems this is a very forgiving recipe.
Karen Scott
Thermomix Consultant
yay! mine got left for longer