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Cheat Sourdough Bread (better than the real deal)


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Ingredients

1 portion(s)

STARTER

  • 100 grams White bread flour
  • 100 grams rye flour
  • 250 grams water
  • 1/2 teaspoon Yeast

DOUGH

  • 400 grams flour
  • 1 teaspoon Salt (fine)
  • 200 grams water
  • 1/2 teaspoon Yeast
  • 6
    2h 30min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    CHEAT SOURDOUGH BREAD (BETTER THAN THE REAL DEAL)
  1. Gentle stir settingStarter
    Place all the ingredients in a bowl
    Mix thoroughly with a spoon
    Cover with cling film and leave at room temperature at least overnight or up to 24 hrs
    Dough
    Add all ingredients into thermie bowl plus starter
    Mix 15 seconds speed 4
    Kneed 8 minutes
    I add additional flour during the kneading process just to prevent sticking in the bowl. It is a sticky dough.
    Place the dough in a biggish lightly oiled bowl
    Cover with cling film and leave until doubled in size – at room temperature
    Preheat oven
    220C/200C
    Place flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath with water helps form the crust.
    Once dough has doubled in size - Remove heated flat baking tray from oven
    Place baking paper and dust the baking paper heavily with flour
    Tip the dough onto the floured try
    Don’t knock back – work gentle
    Shape
    Dust with flour
    Slash with knife or blade
    Bake for 30 minutes or until the bread sounds hollow when tapped on
    Leave the bread to cool completely

    Might be a cheat loaf but it’s better than the real deal and no wastage with the starter
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Accessories you need

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Tip

[size= 12.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333]Might be a cheat loaf but it’s better than the real deal and no wastage with the starter[/size]

[size= 12.0pt; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman'; color: #333333] [/size]


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Yummo! I make my starter before I go to bed, let...

    Submitted by KellyDwyer80 on 2. December 2019 - 22:18.

    Yummo! I make my starter before I go to bed, let it sit 24 hours, mix up the dough before bed and put the bowl in the fridge overnight. It rises slowly but steadily. I then tip it out on a cold tray, put it in a cold oven and then turn it on, allowing the dough to come to temperature in the oven. I just watch for when it looks cooked, usually not much more than the recommended time. Perfect way to have fresh bread quickly in the morning!

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  • Decided to Give this a go and was delighted with...

    Submitted by Augusta on 3. May 2019 - 16:39.

    Decided to Give this a go and was delighted with the outcome. I baked it in a large casserole ceramic pot. I also added 7g of Diastatic Malt which I got from All Bout Bread. Result, a perfect loaf which kept fresh for days.

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  • This bread is great. So easy. I can’t keep up...

    Submitted by Eljay on 25. April 2019 - 09:00.

    This bread is great. So easy. I can’t keep up with making it. It is so popular in our house. I don’t bake for 30 minutes only 20-25 at 220 degrees. Adding teaspoon of flour every minute in kneading process is a good idea. Love

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  • Just want to say this recipe has got me the top...

    Submitted by Thermie princess on 7. April 2019 - 15:23.

    Just want to say this recipe has got me the top mumma rating in my family!! LOL My 18 year old says he can't buy his lunch in town anymore because the bread tastes revolting compared to this! Thank you so much for sharing this. I have so many people who have requested me to share this recipe so I will point them in your direction and share the link. I hope that is ok with you.

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  • This is excellent! Yes the recipe is a little...

    Submitted by Helene Battams on 28. September 2017 - 21:58.

    This is excellent! Yes the recipe is a little confusing! But it makes a very tasty loaf! I added a teaspoon of flour every minute during the kneading process. The dough doubled in size very quickly and then I heated the tray in the oven for about 10 mins and also placed a tin in the oven with one cup of water. I then took the tray from the oven, placed bakingpaper on the tray and then flour then the dough. I was careful not to touch the dough too much to ensure I didn't disturb the airation of the loaf! I then baked for 15 mins and then removed the tin with the water and cooked for a further 15 minutes! End result! Delicious bread! Happy Days!

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  • Sorry bit confused with instructions too. Do I +-...

    Submitted by MillieB on 14. August 2017 - 16:07.

    Sorry bit confused with instructions too. Do I +- teaspoon of flour during 8 min kneed if too sticky? Do I knock down & shape then dust with flour & put hot tray which has paper?

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  • Sorry, not sure I understand this instruction...

    Submitted by vhutchin on 7. July 2017 - 16:19.

    Sorry, not sure I understand this instruction "Don’t know back – work gentle" . Do you mean not to knock down. Do I kneed it at all?

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