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Easy Sourdough Bread


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Ingredients

900 g

Day One

  • 180 g Sourdough starter, see Tips
  • 45 g Water, room temperature, see Tips
  • 90 g bread flour

Day Two

  • 310 g Starter Sponge, (from Day 1)
  • 180 g Water, room temperature
  • 180 g Spelt Flour of choice
  • 180 g bread flour
  • 1.5 tsp fine salt
  • 30 g olive oil
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Recipe's preparation

    Day One - prepare starter sponge for your loaf
  1. Weigh Starter, water (see Tips) and bread flour into a bowl/container (or can leave in TM Bowl if desired) and stir to combine. Cover with plastic wrap or a lid.

     

  2. Sit undisturbed in a draught free place overnight to become active (bubble and grow). NB: Keep it under 25C, time will depend on your own Starter's "activity" level, surface and ambient temperatures.

  3. Day Two - mix dough
  4. Add Starter Sponge, water, spelt and bread flours to TM Bowl. Knead 1 Minute.

     

  5. Add salt, oil and flavourings of choice (see below for ideas). Knead 5 Minutes.. Note that it will be very wet and sticky!

     

  6. Meanwhile prepare your bread baking tin of choice if making a loaf (see below for tips) or if freeforming - lightly oil a large bowl/plastic bag ready for the first rise process.

     

  7. Using lightly oiled finger tips, tip mixture into bread baking tin/bag/bowl.

    Lightly oil a piece of plastic wrap and cover top of tin/bowl before placing in fridge for 8 - 24 hours to slowly activate.

     

  8. Baking Day
  9. Remove tin/bowl/bag from fridge (gently shape if doing freeform and place seam-side down onto a tray dusted with polenta or semolina).

    Allow to come back to room temperature and double in size (keep covered). See Tip below for speeding up this step.

     

  10. Heat Oven to 200C Fan Forced with rack at bottom third of oven.

  11. Remove cover, sprinkle with desired seeds, slash (or use scissors to make deep snips) and spray (I use the ironing bottle!) the top and place straight into the oven.

     

  12. Bake 10 minutes then reduce temperature to 180C and bake another 30 minutes or until temperature probe shows internal temperature of dough at 94 degrees (or it sounds hollow when tapped).

    Allow to cool for 5 minutes in the tin (if using) before tipping onto wire rack to cool completely (at least an hour!) before storing or slicing.

  13. Will keep loosley wrapped or in a bread bin for up to a week (depending on weather conditions).

     

    Suitable to freeze.

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Tip

Sourdough Starter aka "mother" , "levain" or "preferment" is a mix of flour and water (usually 50/50) that is alive with naturally occuring yeasts so that no commercial yeast is required in the dough. You can make one from scratch (Google how - it takes days/weeks depending on the recipe/conditions) or the easiest option is to ask a friend to give you some to get started. NB: I can share if you are in Adelaide.

Many people comment that Sourdough products store better and are gentler on sensitive digestive sytems due to the extended cool temperature rise process.

Water should be room temperature and I prefer boiled/cooled as we have quite highly chlorinated/hard water in Adelaide. Do NOT use bottled/Spring water - they are often too high in salts.

Bread Tins need to be made from heavy metal to give good crust and dark tins give better crust again.

Flavour suggestions include:

2 /3 Tbspn Fennel or Cumin Seeds

70-100g each of pecans and raisins (add late in kneading cycle and line your tin if using dried fruit) - as shown in photo above.

Pitted olives or sun dried tomatoes (drain well before using and/or reduce oil in bread recipe and add late in kneading cycle)

Rising tip  - to help speed up the transition from fridge temperature to baking point. Place your bread/tin in a sink of pleasntly warm water (make sure it's not so high that your tin floats and tips over!). Cover the sink top (to keep the heat in) with a baking tray or something similar until risen. 

Some other Sourdough recipes I've posted include Tart Sourdough Bread (incl step pictures) with Sourdough Spelt Crackers and Sourdough Pizza (w yeast) both good for using up 'discarded' Starter.

Inspired from:

//www.seriouseats.com/recipes/2010/12/bread-baking-starter-along-how-to-make-sourdough-bread.html

Your vote and comments are always appreciated!.....Happy Cooking 


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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  • hi....

    Submitted by ingrid70 on 1. July 2017 - 14:11.

    hi.
    what is starter sponge?

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