- 200 g Sourdough starter, (See tip)
- 750 g baker's flour
- 500 g warm water
- 30 g olive oil
- 3 tsp salt
Place all ingredients into TM bowl. Mix for 10s on speed 5.
Place dial on "Closed lid" and knead for 3 minutes on interval speed.
Lightly spray the bread tin with oil spray or wipe with a small amount of oil to prevent sticking.
Scrape dough into bread tin and leave to prove for at least 9 hours. I leave mine in a cold oven until it is almost to the top of the tin.
Preheat oven to 200C.
Bake at 200C for 45 minutes or until bread sounds hollow when tapped on the bottom of the loaf. Tip out of the tin and cool on a cooling rack.
Accessories you need
You can make your sourdough starter or get some from someone who already has one going. See Sourdough Starter recipe to make your own.
I have made this with 250g milled whole wheat and 1 Tbsp gluten (get this from health food stores) in the place of 250g of bakers flour. I am going to try greater amounts of whole wheat and will upload results.
You could make a half batch if you don't have a big tin like I used.
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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