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1 Basic Sour Dough Bread

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Basic Sour Dough Bread

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Ingredients

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Basic Sour Dough Bread

  • 300 g Luke Warm Water
  • 100 g Sour dough starter
  • 500 g Bakers white flour
  • 1/2 teaspoon salt
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Recipe's preparation

    Method
  1. Day one:
    In this order weigh water, starter, bakers flour and salt into Tm bowl.
    6min/Dough mode
    Oil a ceramic large bowl and using spatular (dough should be sticky) place dough in bowl. Cover with cling film and allow to prove for min 12 hours. In colder months the dough will need help to rise ie use your thermoserver, warm microwave or warm sunny spot. It may also need longer to prove up to 18 hours. Make sure it has doubled in size.


    Day two:
    On a piece of baking paper lighlty scrape dough out of bowl being very gentle not to knock out air bubbles.
    Gently pat dough out into a rectangle shape roughly 30cm by 25cm.
    Fold first half into middle then other half over the top, making three layers. Then fold this width ways in half again using plenty of flour. Cover with a piece of cling film and allow to rest on bench for 15mins.
    Gently using your hands shape dough into a round ball. Place baking paper and dough in bowl and cover with cling film. Allow to prove for 2-3 hours or untill doubled in size. Again find somewhere warm.
    Preheat oven to highest temp with a cast iron pot with lid on for 30mins.
    Rub plenty of flour onto dough and score with a sharp knife.
    Place dough on baking paper into pot with lid on and return to oven.
    Bake for 25/30mins depending on how hot the oven is. Take lid of and return to oven for a further 15mins or until crisp.
    Allow to cool (If you can!) for at least 1 hour before cutting.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Sour dough starter otherwise known as "mother", "Levain" is a mix of usaually 50/50 flor and water that is alive. You can make one from scratch (google how) I was lucky enough to be passed on a 8 month old starter.

You can reduce the white bakers flour to 400gm and add 100gm of wholemeal flour.

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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  • Have tried this twice. It was a fail both times. ...

    Submitted by Tary71 on 7. April 2019 - 06:40.

    Have tried this twice. It was a fail both times.
    I’ve had loads of success with other recipes.

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