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published: 2023/06/26
changed: 2023/06/26
Sourdough by The Busy Thermie Recipe is not tested
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Ingredients
10 slice(s)
Sourdough by The Busy Thermie
- 150 g Unfed Sourdough Starter
- 220 g water, Room temp
- 420 g bakers flour
- 10 g salt
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6
5h 20min
Preparation 4h 30minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 6
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. -
Recipe is created forTM 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. -
Recipe is created forTM 31
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9
5
Recipe's preparation
- Add 150g unfed sourdough starter and 220g water to
"Closed lid" , mix 10sec/sp3. Add 420g bakers flour to "Closed lid" , mix 15sec/sp4. Scrape sides and leave to rest in bowl with lid on for 30-40mins. - Add 10g salt to dough in "Closed lid" and knead on
"Dough mode" for 2 minutes. Leave in bowl for 30 minutes. - Knead again on "Dough mode" for 2 minutes. Transfer to lightly oiled bowl, cover and leave to proof for 3-4hrs depending of the ambient temp of the room. Around 22-24 degrees is perfect. If hotter watch dough to make sure it doesn't over proof. You want it to nearly double.
- Once dough is proofed gently remove from bowl onto a lightly oiled or floured surface and begin to laminate and then shape into a tight ball (I'll post a link to a good YouTube video in the notes to help if you are unsure).
- Gently transfer seam side up to a floured banneton or bowl lined with a floured tea towel. You can create more tension in the loaf now by pinching the seam closed. Place covered in fridge for minimum 12 hours. Normally 20 hours is a good amount of time.
"Slow Cooking" Pre-heat oven and dutch oven to 240 degrees for 30 minutes. Remove loaf from fridge and gently turn out onto baking paper. Score loaf with a lame or sharp knife.- Transfer loaf on baking paper to Dutch oven and bake lid on for 25 minutes. Place a baking tray under the oven rack you have your Dutch oven on to prevent the base of your loaf from over cooking.
- Remove lid, reduce oven to 220 degrees and bake for the further 20-25 minutes. Remove loaf from Dutch oven and transfer to cooling rack until complete cooled (normally about 2 hours).
- Slice up your loaf and enjoy!
Dough
10
Accessories you need
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Spatula TM5/TM6
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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.
Comments
Add a commentThis looks fabulous! I'm going to try it today.
This looks fabulous! I'm going to try it today.
www.thermogourmand.com.au
Great recipe, have made this a few times now,...
Great recipe, have made this a few times now, always turns out well, I've started adding 20g olive oil and baking it at 240 degrees Celsius with the lid on for half an hour and turn reducing the temp down to 180 with the lid off. Produces a softer and lighter crust.