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Sourdough Bread


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4

Ingredients

25 slice(s)

Sourdough Bread

  • 200 g Sourdough starter, (See tip)
  • 750 g baker's flour
  • 500 g warm water
  • 30 g olive oil
  • 3 tsp salt
5

Recipe's preparation

    Sourdough Bread
  1. Place all ingredients into TM bowl. Mix for 10s on speed 5.

    Place dial on 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.


  2. Leave to cool for at least 30 minutes before slicing

10

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11

Tip

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.
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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  • My go to sourdough bread recipe! I have a Rye...

    Submitted by jadeyc82 on 15. November 2019 - 13:43.

    My go to sourdough bread recipe! I have a Rye Sourdough starter, I use 500g spelt wholemeal flour & 250g plain white flour. I also add seeds (pumpkin, sunflower, hemp, poppy) into my dough. Rising time for my bread in the cold oven is about 4hrs (depending on how warm or cold it is at home). Bakes beautifully, very yummy!

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  • CELOUIE: yes I need two tins for this recipe

    Submitted by wehah on 8. June 2019 - 13:54.

    CELOUIE: yes I need two tins for this recipe

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  • Love this recipe as it is so simple! But I have a...

    Submitted by CELOUIE on 20. May 2019 - 15:18.

    Love this recipe as it is so simple! But I have a question- my bread rises so high. First go I made it in the evening and in the morning it had risen out and over the tin (fortunately I had placed the tin in the cold oven on a baking tray so it wasn't too much of a nightmare to clean up)... so today I thought I'd give it another go but it's still rising so high, I've had to knock it back with 4 hours rising time left to go. I'm using quite a big loaf pan.. and even though I'm in QLD the weather is kind of cool at the moment... anyone else have an over-achieveing sourdough that wants to rise up and take over the world?

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  • Lovely and simple love it

    Submitted by wehah on 28. April 2019 - 16:30.

    Lovely and simple love it

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  • Could this be left in the fridge overnight to bake...

    Submitted by Bracken807 on 26. April 2019 - 01:13.

    Could this be left in the fridge overnight to bake in the next day? Thanks

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  • Thanks for this tasty easy recipe. ...

    Submitted by Netto on 28. January 2019 - 14:35.

    Thanks for this tasty easy recipe.
    I make it regularly

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  • Thanks for this easy recipe! Mine turned out...

    Submitted by christinafielding on 22. July 2018 - 15:45.

    Thanks for this easy recipe! Mine turned out great!!! Nice big loaf, but fit in my standard bread tin with no top.

    Follow me on facebook.com/healthplushappiness

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  • Huge loaf! ...

    Submitted by Tilsy on 5. April 2018 - 19:51.

    Huge loaf!
    I baked this in my cast iron pot, actually left it to rise over 24hrs (partially accidental, partially experimental!) it rose and almost filled the enormous pot. This being said I don’t think 45 mins washing enough, it’s a little doughy. Will try again.

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  • Hi Karen, about to make this and the starter for...

    Submitted by Sammyjane83 on 23. October 2017 - 14:16.

    Hi Karen, about to make this and the starter for the first time would it work fine with a 900gm tin (all about bread) or would you suggest the 680gm?

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  • This is in the oven cooked in my Dutch oven It...

    Submitted by Losza on 28. May 2017 - 08:37.

    This is in the oven.. cooked in my Dutch oven. It looks amazing! Smells amazing!

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  • Great tasting bread, the dough was very stiff to...

    Submitted by MrsSpry on 14. January 2017 - 13:06.

    Great tasting bread, the dough was very stiff to handle, but was moist when baked. Should i adjust the water/bakers flour ratios?

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  • Great easy recipe that

    Submitted by Jharrison on 8. April 2016 - 19:06.

    Great easy recipe that results in a flavorful loaf. Love it and it will definitely become a regular in my repertoir.

    Thanks

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  • Hi everyone   Would this work

    Submitted by Gigi Zilly on 20. February 2016 - 21:50.

    Hi everyone

     

    Would this work if I baked this in a cast iron dutch pan? 

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  • This is by far the easiest

    Submitted by StackhatSteph on 20. December 2015 - 06:16.

    This is by far the easiest sourdough recipe with the best result I have tried so far.  Thank you!

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  • Hi Karen!,  I have just been

    Submitted by Catherine Davison on 9. September 2015 - 11:28.

    Hi Karen!,  I have just been sent this link by a team members who says its fabulous and she has given me a starter so can't wait to try it!!!

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  • I love this recipe! Been

    Submitted by scater on 19. July 2015 - 11:22.

    I love this recipe! Been using it for almost a year now mostly with spelt flour. Karen I'm just wondering what oil you grease your pans with? I always use baking paper but want to oil it now. Thanks tmrc_emoticons.)

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  • Great recipe. I have my

    Submitted by Chai Lady on 14. June 2015 - 09:20.

    Great recipe. I have my parents requesting this now. They love sourdough.  

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  • fantastic.  Just made my

    Submitted by ezie on 11. April 2015 - 06:44.

    fantastic.  Just made my first ever loaf using your starter recipe.  So excited

    ezie

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  • Also, for the spelt version,

    Submitted by Christine E on 26. March 2015 - 12:25.

    Also, for the spelt version, you don't knead the dough, just mix it together to combine - this is on the advice of Karen Scott!

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  • Great recipe, thanks Karen! I

    Submitted by Christine E on 26. March 2015 - 12:19.

    Great recipe, thanks Karen! I used it with spelt flour which is easier on my tummy and it worked a treat tmrc_emoticons.) For anyone else wanting to try spelt flour, you have to grow your starter on spelt flour. I took 1 teaspoon of regular sourdough starter and added the spelt from there to grow it according to Karen's instructions.

    Got a nice crusty loaf by putting water in the bottom of the oven just after putting in the dough to cook. I also put the bread pan on a pizza stone which lives in my oven. That apparently helps to get a good sourdough loaf - YUM! I'm going to have another piece tmrc_emoticons.p

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  • Thanks Karen. Made my first

    Submitted by ThermoKI on 1. February 2015 - 10:39.

    Thanks Karen. Made my first sourdough from scratch. Didn't rise quite as high as yours but a lovely texture. I used 250 whole meal and 500 bakers flour. My starter is not yet climbing up the container. 

    Just  checking - do you stir the mix every time you add some flour and water to feed it? 

     

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  • Awesome bread! Made few times

    Submitted by Lenicka80 on 17. November 2014 - 14:39.

    Awesome bread! Made few times now. Worked with the wholemeal and rye flour as well! Thank you

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  • Just wondering if I could use

    Submitted by Lenicka80 on 23. October 2014 - 14:10.

    Just wondering if I could use wholemeal flour with this recipe? Thank you. Making your Bread starter now, have to wait till tomorrow!tmrc_emoticons.-)

     

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  • I'm never buying sourdough

    Submitted by Elliebird on 24. September 2014 - 21:19.

    I'm never buying sourdough again! This was so yummy and really easy to make. Thanks! 

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  • thanks for this great recipe

    Submitted by The Thermominx on 26. August 2014 - 06:40.

    thanks for this great recipe - my son scoffed the lot (well whatever we couldn't wrestle from him tmrc_emoticons.) 

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  • It's my second batch and its

    Submitted by Japyles on 20. August 2014 - 07:32.

    It's my second batch and its looking good. 

    Thanks Karen for the recipe it worked perfect. 

    White sourdough with sunflower seeds White sourdough with sunflower seeds

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  • Love this! We are currently

    Submitted by fraap on 6. May 2014 - 02:33.

    Love this! We are currently in the US and the bread here is terrible. Thank you so much for this recipe, has worked perfectly every time.  Love that you can slice it quite thinly.

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  • Sourdough Bread after seven

    Submitted by Ros Teirney on 5. May 2014 - 00:21.

    Sourdough Bread after seven hours of proving - nearly to top of tin. Sourdough Bread after seven hours of proving - nearly to top of tin.
    THANKS, Karen.  Did you do a Go-Getters talk on Sourdough, by any chance?  I see quite a few sourdough recipes, which is a very helpful thing.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


     0438 240 125


     


     

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  • You might need to check that

    Submitted by kbbunyip on 25. April 2014 - 23:02.

    You might need to check that your bakers  flour has more than 11% protein content in it. Cooking 1

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  • I use a 640g tin from

    Submitted by Karen Scott - Consultant on 28. December 2013 - 16:20.

    I use a 640g tin from allaboutbread.com.au. I also make a half batch in a 340g tin.

    They are very helpful and do mail order.

    Karen Scott


    Thermomix Consultant

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  • Because it is a wet loaf 750g

    Submitted by Karen Scott - Consultant on 28. December 2013 - 16:18.

    Because it is a wet loaf 750g flour is fine.

    Karen Scott


    Thermomix Consultant

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  •   Love this bread. Was easy

    Submitted by allykatblue on 7. October 2013 - 23:35.

    Big Smile

     

    Love this bread. Was easy to make. Able to make it in the evening and then cook it in the morning! I added 150grams of wholemeal flour. This time have added some pumpkin and sunflower seeds.

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  • Little birdie - it might be

    Submitted by allykatblue on 7. October 2013 - 23:31.

    Little birdie - it might be that it's a bit too cold wherever you are. Try turning the oven onto pre-heat at 50 while you are preparing the dough. Turn the oven off and open the door while you are pouring your dough into the pan to let it cool down a bit. This should give your dough a kick start. If that hardens the top too much lay a damp towel over your tin.

     

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  • I've made 2 batches now

    Submitted by LittleBirdie on 17. September 2013 - 10:30.

    I've made 2 batches now without success. My starter looks and smells as I think it should but the loaf isn't rising when left to prove.. I've left it in a cold oven as instructed but no rise! When its baked, its quite dense. Any suggestions on what I could be doing wrong? Heeeeeeeelp..........

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  • I have been making this bread

    Submitted by marilyn wood on 14. September 2013 - 11:59.

    I have been making this bread for a while and now that the weather is warming up and my starter is mature I am having great success. Thanks for the recipe. tmrc_emoticons.)

     

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  • Great sourdough bread that I

    Submitted by swansforever on 11. September 2013 - 14:05.

    Great sourdough bread that I make every second day.

    Very easy and has a lovely taste. I make two thirds of the recipe as there are only two of us, although it does keep well.

    I use 300 bakers flour and 200 wholemeal bakers flour as well as a TBS of gluten flour and leave it about 12 hours to rise (overnight) and it rises really well.

    I also used Karen's starter recipe which is also great. Cooking 7

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  •  So easy to make and turned

    Submitted by Marikoula81 on 8. September 2013 - 19:46.

    Cooking 7  So easy to make and turned out perfect!!

    Thank you for the recipe  Big Smile

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  • No success here, left it for

    Submitted by bunnywest on 28. July 2013 - 00:59.

    No success here, left it for ten hours , it rose very little and came out like a brick. I'm a sourdough novice so it could be me.

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  • What is interval speed?  My

    Submitted by shyreel on 8. June 2013 - 07:23.

    What is interval speed?  My first lot didn't rise at all so trying again. I obviously did something wrong :-s

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  • Has anyone tried this with

    Submitted by Foodiqueen on 7. June 2013 - 21:06.

    Has anyone tried this with 100% whole meal spelt flour? Can you knead it for longer in the thermo for a better result?

     

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  • I made this last night, it

    Submitted by nickiw on 13. February 2013 - 14:19.

    I made this last night, it was fantasic!  Had to reduce the qty a bit as I only have a small tin. Has anyone tried shaping a loaf without a tin, more like a vienna-loaf shape?  Not sure if the dough is too sticky.

    Thanks for sharing the recipe (and the starter too), I didnt realise sour dough was so easy!

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  • :)  Thanks Karen so very much

    Submitted by Meegs2106 on 12. February 2013 - 22:38.

    tmrc_emoticons.)  Thanks Karen so very much for this recipe. It is wonderful! Enjoyed by all the family and so easy!

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  • Hello, could you help me with

    Submitted by Julie Bird on 10. February 2013 - 11:57.

    Hello, could you help me with bread tin size to use please. 

     

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  • Just curious. This amount of

    Submitted by Cookie1 on 3. February 2013 - 14:16.

    Just curious. This amount of dough is not too much for the thermomix? 

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  • This bread is the best I have

    Submitted by kareen on 1. December 2012 - 22:39.

    This bread is the best I have ever made. Beside the fact that I forgot about it and the crust is a bit on the crunchy side. The texture and flavour are unbelievable. tmrc_emoticons.D

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  • Love this bread!

    Submitted by IdgyT on 8. November 2012 - 20:30.

    Love this bread!

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  • I've left mine too long as

    Submitted by ebbasage on 10. August 2012 - 18:19.

    I've left mine too long as well, so long that it oozed out of tin down at bottom of oven... Luckily it was recently cleaned so I scooped it up, gave it a quick knead and added some more flour and popped it back in the tin, left it for a little bit and then baked it. Seriously can't go wrong with this receipt. I've added mioxed grains, whole meal, dates and walnuts etc etc - making at least one loaf a day atm since I'm on a bit of a roll... Love it. Thanks!

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  • That's great to hear. We left

    Submitted by Karen Scott - Consultant on 8. August 2012 - 19:03.

    That's great to hear. We left one loaf for 14 hrs instead of 9 and it fell a bit but still cooked up well and tasted delicious. It just had a flat top. It seems this is a very forgiving recipe.

    Karen Scott


    Thermomix Consultant

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  • yay! mine got left for longer

    Submitted by ebbasage on 7. August 2012 - 09:35.

    tmrc_emoticons.) yay! mine got left for longer than the 9 hours in the cold oven, and went a bit crazy... knocked it back, left it to rise again and then cooked it - beautiful!!! making another one now! thank you! x

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