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Sourdough loaf


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Ingredients

8 portion(s)

Dough

  • 300 grams active sourdough starter, I use a rye sourdough starter
  • 225 grams filtered water, tap water is ok if need be
  • 500 grams flour, spelt or bakers flour (pref organic)
  • 15 grams fine celtic sea salt
  • 6
    7h 40min
    Preparation 7h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    sourdough
  1. Place all ingredients into bowl and Dough mode for 3 minutes

     

    Let dough rest for 20 minutes in bowl

     

    Preheat oven to 225

     

    Whist this is resting prepare bread tin by generously coating with olive oil

     

    Dough mode for a further 5 minutes

     

    You will know dough is ready when it passes the window pane membrane test. Take a corner of the dough and stretch it between your fingers and if makes a see through membrane without breaking you have kneaded it sufficiently

     

    Pour into bread tin - this is a little tricky so oil up your hands in advance so dough will not stick to you and dig out of bowl. Your spatula will come in very handy here.

     

    Cover tin with glad wrap very firmly so it is air tight and let dough prove to double its size - usually 4-6 hours less if its quite warm. This can even be done over night in the fridge and then take out in morning - and wiat until dough has doubled in size from original - please wait until dough returns to room temperature before cooking in oven

     

    Remove glad wrap and place into oven for approx 40 minutes or untl bread sounds hollow when you tap it. Tip out onto cooling rack.

     

    Sourdough will still be cooking inside so please do not cut for about half an hour. As this will dry your bread out - so as tempting as it is please resist.

     

    Serve with delicious cultured butter and chicken liver pate.

     

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

You can use spelt flour - or bakers flour.  My family enjoy the bakers flour - I prefer the spelt.  So I usually make one of each.

 

My sourdough starter is a rye starter - it was given to me by a friend. You need to feed it rye flour and water regularly or it gets very angry at you and goes very sour.  See if there are any local sourdough workshops happening in your area - it really is an interesting process.

 

Don't be scared to give it a try


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

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  • Beautiful bread!! Great recipe! My bread turned...

    Submitted by aenn on 12. July 2018 - 19:23.

    Beautiful bread!! Great recipe! My bread turned out very crusty yet moist, half of the loaf was gone within an hour by just 2 adults, after dinner 😬

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  • Good recipe, thanks. Worked

    Submitted by Lenicka80 on 4. April 2016 - 14:42.

    Good recipe, thanks. Worked for me. I made the bread in the evening, put in in the fridge and baked it following day. Everyone liked it, have another one in the fridge ready for tomorrow.

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