Ingredients
1 portion(s)
Dough
- 200 g Starter Culture sourdough
- 420 g Filtered warm water
- 800 g bakers flour
- 15 g Maldon Sea Salt Flakes, If you don't have maldon reduce the salt to 1tsp
- 1 teaspoons apple cider vinegar
- 30 g Oil or Melted Butter
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6
12h 50min
Preparation 12h 0minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 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.
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Recipe's preparation
Add ingredients into Thermomix in order listed
Knead for 6:30 minutes
"Dough mode" Oil and flour a 33cm oval Dutch oven
Turn out onto a floured thermomat, work into a loaf shape
Place loaf into prepared Dutch oven, leave to prove overnight.
Preheat your oven to 280c or as hot as your oven will go.
lightly knock back your dough and re form into a loaf, leave to prove again about 40 min while oven is heating
Place into the oven, lid on for 20 minutes
Take off the lid after 20 minutes then turn oven down to 220c continue baking for a furthe 30 min or until your loaf sounds hollow when knocked.
Rest for at least 20 min before slicing.
Method
Accessories you need
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Spatula TM5/TM6
buy now
Tip
I will be adding my starter recipe to the Thermomix community.
This recipe uses natural wild yeast as it's proving agent and the long rise partially digests the gluten as a ferment.
If you are in Sydney I'm happy to share my starter culture.
You can reduce the salt significantly if you aren't using maldon sea salt flakes, I would use a maximum of 1tbsp of granular salt or any salt other than maldon
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
Add a commentCan I ask if you knead for 6 1/2 minutes?
Can I ask if you knead for 6 1/2 minutes?
My first attempt at making sourdough and it turned...
My first attempt at making sourdough and it turned out beautifully. Great recipe, thanks!
Millie08 wrote:...
Can I please have your sourdough culture recipie
Can I please have your sourdough culture recipie
This bread sounds great. PETA have you put your...
This bread sounds great. PETA have you put your starter recipe on the community recipe forum yet as I am keen to start making this bread Millie08
Hi Peta...
Hi Peta
I am interested in getting some sour dough starter, I do not live in Sydneybut do visit. How can I get this started please?
Marie
Hi Peta, do you prove with the lid on the Dutch...
Hi Peta, do you prove with the lid on the Dutch oven or off. Thank you.
Hi. Does this have to be baked in a Dutch oven....
Hi. Does this have to be baked in a Dutch oven. Would I be able to form a loaf on a baking tray and cook it that way.
I'm so glad you enjoyed it
I'm so glad you enjoyed it
Yummo...made it yesterday and
Yummo...made it yesterday and very happy with my loaf, I needed to let mine sit longer for each price, however that's probably as it's cool here in winter Adelaide and your starter is probably more active than mine as you bake several times a week and in a weekly baker....I still had good crumb and some lovely holes...thank you for posting.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Thanks Peta....I've been
Thanks Peta....I've been making mine for awhile and always looking for a variation....taaa
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Hi Sharon My starter is a
Hi Sharon
My starter is a 1:1 ratio too made with bakers flour.
My starter recipe is in my recipe files too
The consistancy of the starter is like pancake batter.
I prove overnight on the bench as it's getting quite cool in Sydney at the moment and it gets a good rise overnight.
In summer I do prove in the fridge but I find that it doesn't get as big an initial prove.
Temp overnight in my kitchen is about 8degrees c
I did prove on my bench today during the day which I haven't done before and the rise was huge but it resulted in a dense chewy loaf after it was knocked back.
Good luck with your loaf, I can't wait to see how it turns out.
Am wanting to try Peta this
Am wanting to try Peta this weekend and two q....
What ratio starter do you use? Mine is 50/50 water/flour.
The overnight prove is in the fridge or on bench? And if bench, do you put in fridge for hot kitchen temperatures Eg summer?
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729