Sarah’s Sourdough by sezlegs. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Sarah’s Sourdough

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Ingredients

8 portion(s)

Sarah’s Sourdough

100 g Sourdough starter
380 g water
10 g salt
500 g bakers flour

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6

15h 40min

Preparation 15h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 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 for
  TM 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.
  
  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!
- Recipe is created for
  TM 31
9
Baking Bread

Recipe's preparation

Prepare starter- see tips

Combine water and starter 15seconds/ speed 3

Add salt and flour

Knead 20seconds/

Rest in bowl for 30-60 minutes

Knead 3minutes/

Rest in bowl 10-30minutes

Knead 3minutes/

Pour into a glass bowl and cover (glad wrap or a damp tea towel). Leave to bulk ferment. Time will vary depending on temperature. The dough should double in size and have air bubbles

Tip onto lightly floured surface. Folded 8 times into a tight ball.

Place into a banneton (lined with a cloth or dusted with rice flour). Cover and place into fridge for atlest 8 hours

Preheat oven and Dutch oven 230

Tip dough onto baking paper and score with blade

Place into ducth oven with the lid on and place into oven. Bake for 35 minutes

Remove lid and bake for a further 5-10 minutes 200

Turn onto coolng rack. Allow to cool completely before cutting

Accessories you need

Spatula TM5/TM6
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Tip

To test starter place a small blob in a glass of water- if it floats, it is ready to work with.

If you do not have a banneton you can also use a glass bowl lined with a tea towel.
For two smaller loaves you can use the thermomix basket lines with tea towel (adjust baking time)

This recipe also works with 100g rye or wholeweat flour and 400g bakers (totally 500g)

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.