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Sourdough - Artisan Bread



1 piece(s)


  • 350 grams water - lukewarm
  • 100 grams wholemeal flour
  • 550 grams bakers flour
  • 3 level teaspoons bread improver
  • 150 grams Sourdough starter
  • 1 level teaspoon salt
  • 1 level teaspoon honey, (optional)
  • 6
    6h 55min
    Preparation 6h 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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's preparation

  1. Sourdough


    Add all ingredients in order, except salt and honey, to the TM bowl and mix speed 4 for 10 seconds



    Rest for 30 minutes in TMX bowl. Dislodge from blades before next step.



    Add salt and honey (if using) then knead for 2 minutes on dough setting.



    Tip out of bowl and knead into a round ball shape. Place in an oiled bowl or Thermomat to rest for 2 hours (keep covered so it doesn't dry out).



    Knead and shape sourdough into a loaf shape & prove for a second time - minimum 4 hours. I recommend using a bread proving basket for this.



    Preheat oven to 270 degrees Celsius with a large pizza stone inside


    7. Finger poke test - if it bounces back it's not yet ready.


    8. When ready tip dough out of bread proving basket onto hot pizza stone, score with a serrated knife and place back in the hot oven. Reduce temperature down to 250 degrees Celsius and cook for 10 minutes



    Reduce temperature down to 170 degrees Celsius (leave door open till lower temp is reached). Cook for 30 minutes.



    Remove from oven and allow to rest for at least 45 minutes - it will still be cooking on the inside


Accessories you need



If you do not have sourdough starter please search Recipe Community for the recipe and make it yourself.

The bread proving baskets can be purchased online (I got mine from e-Bay) or from large reputable kitchen shops. I recommend buying the rattan ones and not the silicone ones.

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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  • After many attempts at various recipes for...

    Submitted by amyrose on 30. April 2020 - 09:48.

    After many attempts at various recipes for sourdough, this one is the winner. Probably because of the bread improver... but it works perfectly. The dough is good to work with and the bread is delicious. Yum!

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  • Turned out perfect! I'm a novice at bread making...

    Submitted by Wayward1 on 15. February 2020 - 13:28.

    Turned out perfect! I'm a novice at bread making and still in the experimental stages. I timed the preparation incorrectly and my loaf was ready for its final proofing at 9pm so I put the loaf in a proofing basket inside a plastic bag and put it in the refrigerator overnight. Too my complete surprise, it doubled in size overnight and passed the poke test so straight into a cold oven the next morning. Perfection! Thank you for the recipe.

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