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Sourdough bread


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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
  • 6
    12h 0min
    Preparation 12h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 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!
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Recipe's preparation

    Method
  1. Add ingredients into Thermomix in order listed

  2. Knead for 6:30 minutes Dough mode

  3. Oil and flour a 33cm oval Dutch oven

  4. Turn out onto a floured thermomat, work into a loaf shape 

  5. Place loaf into prepared Dutch oven, leave to prove overnight.

     

  6. Preheat your oven to 280c or as hot as your oven will go. 

  7. lightly knock back your dough and re form into a loaf, leave to prove again about 40 min while oven is heating

  8. Place into the oven, lid on for 20 minutes  

  9. 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. 

  10. Rest for at least 20 min before slicing. 

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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 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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Comments

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  • This bread sounds great. PETA have you put your...

    Submitted by Millie08 on 20. August 2018 - 15:57.

    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

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  • Hi Peta...

    Submitted by Millie08 on 12. August 2018 - 16:50.

    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

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  • Hi Peta, do you prove with the lid on the Dutch...

    Submitted by Freddie61 on 27. March 2018 - 08:45.

    Hi Peta, do you prove with the lid on the Dutch oven or off. Thank you.

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  • Hi. Does this have to be baked in a Dutch oven....

    Submitted by Robyn Sparrowhawk on 6. March 2018 - 18:51.

    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. Smile

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  • I'm so glad you enjoyed it

    Submitted by petahealy on 24. May 2016 - 16:11.

    I'm so glad you enjoyed it

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  • Yummo...made it yesterday and

    Submitted by Sharon.thermomix on 24. May 2016 - 11:57.

    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. Glasses

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Thanks Peta....I've been

    Submitted by Sharon.thermomix on 21. May 2016 - 00:44.

    Thanks Peta....I've been making mine for awhile and always looking for a variation....taaa

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • Hi Sharon  My starter is a

    Submitted by petahealy on 20. May 2016 - 23:04.

    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. 

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  • Am wanting to try Peta this

    Submitted by Sharon.thermomix on 20. May 2016 - 22:03.

    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? Glasses

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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