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1 Sourdough Bread

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Sourdough Bread

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Ingredients

2 portion(s)

Sourdough Bread

  • 460 g filtered water
  • 800 g Baker's Flour
  • 10 g salt
  • 320 g Sourdough starter
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  • 6
    7h 25min
    Preparation 7h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      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.
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

  1. Place water into bowl and heat for 2 minutes 37 degrees speed 1
  2. Then add baker's flour, salt and sourdough starter
  3. Mix for 6 sec speed 6
  4. Knead for 9 minutes using the kneading mode/function (caution - your Thermomix will move - please make sure is secure on bench & not to walk away)
  5. Once complete place onto a lightly floured surface, release blades to help with extracting dough. Dough should be able to touch. If need be a lightly oil hands.
  6. Shape into ball then place in a container to rise for 3 hours. After 3 hours knock dough down, split in half, then shape dough into sourdough proving basket or which ever container you will use.
  7. Leave to rise for another 3 1/2 hours
  8. Pre heat oven to 230 degrees placing a baking tray with water in it.
  9. Cut top of dough with a sharp knife or razor then place in oven to cook for 25 minutes.
  10. Place bread onto cooling rask to cool
10

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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.

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Comments

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  • First time making this can I halve the recipe?

    Submitted by Ben123 on 18. August 2020 - 15:47.

    First time making this can I halve the recipe?

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  • This is the best sourdough recipe! After 3 failed...

    Submitted by ashiehaz on 1. June 2020 - 18:33.

    This is the best sourdough recipe! After 3 failed attempts with other recipes I tried this one and cooked it in my Dutch oven. It came out perfectly. Thank you

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  • MummaMealey: Thank you. Glad you enjoyed.

    Submitted by Thermomanau on 7. May 2020 - 08:59.

    MummaMealey: Thank you. Glad you enjoyed.

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  • Jess54321: there are a heap of recipes on YouTube....

    Submitted by Thermomanau on 7. May 2020 - 08:58.

    Jess54321: there are a heap of recipes on YouTube. This recipe is converted from Patrick Ryan - How to make sourdough bread masterclass. He shows you how to create a starter. Not 100% about rye but I use atta flour which is a whole meal flour. Also you might try your local bakery they may have some they are happy to give away. Hope this helps.

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  • Do you have a sourdough starter recipe at all and...

    Submitted by Jess54321 on 1. May 2020 - 14:10.

    Do you have a sourdough starter recipe at all and can rye flour be used at all?

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  • Best Sour Dough recipe, so grateful there's...

    Submitted by MummaMealey on 25. April 2020 - 14:33.

    Best Sour Dough recipe, so grateful there's finally a good one on the Recipe Community!
    any chance you'll be posting a starter recipe?

    MummaMealey x

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