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1 Simple sour dough

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Simple sour dough

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Ingredients

12 portion(s)

Simple sour dough

  • 1.5 level teaspoons dried instant yeast
  • 490 grams Sour dough starter
  • 600-650 grams bread flour
  • 1 level teaspoons salt
  • 200 grams filtered water
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    easy
    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Simple sour dough
  1. Put 200 grams filtered water and 1.5 teaspoons of yeast in TMX bowl. Mix 37 degrees, for 1.30 minutes, speed 2.

    Add 490 grams sour dough starter (starter recipe in tips), and mix 37 degrees, for 30 seconds, speed 2.

    Add 600-650 grams bread flour (depending on how 'wet' your starter is), and knead 5 minutes. Tip dough into an oiled bowl, and cover with cling wrap, and rise until doubled in size.

    Turn dough onto your bench, and divide into 12 portions. Roll into balls, and place with space to grow, onto a lined tray. (6 per tray is what I do). This makes them into the individual rolls pictured.

    Cover with a piece of greased cling wrap in a warm spot until doubled in size.

    Preheat at oven to 230 degrees. Snip tops of buns with sharp scissors. Place in the oven, and spray some water in the oven (helps with a crispy crust), and bake for 10 minutes. Then turn the oven down to 180 degrees for 25-30 minutes, or until sounding hollow when tapped on the base.
    2. Sour dough starter
  2. To start your sour dough starter, mix 1 cup of bread flour with 3/4 Luke warm filtered water in a clean bowl. Don't be scared to give it a good beat-helps put air in there!

    Feed your starter daily with the amount you started it with. Cover with a clean tea towel. The natural yeasts in your house will make it to what it is. You can share your starter, or just throw out half of it when you have it for a week. Otherwise, you can feed it, and put it in the fridge, which essentially puts the yeasts to sleep.
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Tip

One lot of dough can be made into two - three pizza bases.

When you do the second rise, just divide into two - three portions (depending on size of base you want), and roll on a floured surface. Prick all over with a fork and rise until it's risen a little. You can freeze the bases by popping it straight in the freezer until frozen, and store in large zip lock bags, or use straight away by using as a normal pizza base with toppings of your choice.

Be creative! Turn into pizza bases, rolls or loaves!

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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  • Rachel_6: Hi Rachel, Its usually not an immediate...

    Submitted by Suzanne Mosca on 16. July 2018 - 15:19.

    Rachel_6: Hi Rachel, Its usually not an immediate unless your thread is already strained and happens due to ongoing overload. Ive been a consultant for 8 years so have had a lot of expereince with the thread in blades breaking over time due to overload. It's just expensive and frustrating when it happens ($95 for new blades that can take 14 days to arrive) . In Your Everyday Cook book, the summary of basic functions suggests keeping the load to max 600gm flour for a formable dough for 2 mins or 750 for a wet dough for 3 mins (which includes the flour in your starter) I only make comment as a couple of years ago 5 of my customers had the thread in their blades break after making a popular trending recipe that asked for 750 gm flour with a 5min knead time. Your roles look amazing and i just want you and your recipe readers to have long and happy bread making enjoyment. For an extra 7 mins of your time you could do the recipe in 2 halves. Happy Cooking, and long live your blades! Smile

    Norm

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  • tobyjack: Thankyou! Very glad you like the recipe!...

    Submitted by Rachel_6 on 16. July 2018 - 14:45.

    tobyjack: Thankyou! Very glad you like the recipe! Enjoy growing your starter!

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  • My Tm31 copes fine with this, but you can cut back...

    Submitted by Rachel_6 on 16. July 2018 - 14:44.

    My Tm31 copes fine with this, but you can cut back on the dough as others have by all means. But mine copes fine. 😊

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  • Fantastic...

    Submitted by tobyjack on 14. July 2018 - 18:10.

    Fantastic
    A big thankyou for the recipe! this is my first time making sour dough and it was a great success! I did make a slight adjustment. I only weighted in 550g of flour instead of the 600 x 650 grams and my TM5 handled it very well. I added herbs and it made a massive loaf. Thanks again 5⭐️‘s without a doubt 😊x

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  • Too heavy for bladevto turn

    Submitted by brookeran65 on 2. March 2018 - 20:15.

    Too heavy for bladevto turn

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  • Hi there, these look fabulous but be really...

    Submitted by Suzanne Mosca on 29. October 2017 - 03:23.

    Hi there, these look fabulous but be really careful using so much dough in your Tm31 as it will put a great deal of pressure on your blades, maybe do this amount over 2 batches. Smile

    Norm

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