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  • 100 grams Sourdough starter
  • 380 grams water, Not hot
  • 50 grams rye flour
  • 450 grams Baker's Flour
  • 10 grams salt
  • 6
    24h 45min
    Preparation 24h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9

Recipe's preparation

  1. Warm UpAdd starter and water to your bowl

    with lid and mc in place mix for 5 seconds on speed 2

    remove lid and add rye flour, bakers flour and salt

    Knead for 10minutes

    Note the mixture will be sticky. Scrap into a bowl I use a ceramic bowl. Cover with tea towel for 3 to 4 hours.

    Sprinkle flour on top then flip onto bench (don’t flour bench)

    Flip over and then shape into tight ball you may see air bubbles on the surface try to push these out.

    Put into floured bannaton or bowl lined with floured tea towel and cover with tea towel and place in fridge overnight or minimum of 6 hours.

    Heat cast iron pot with lid on in 250 degrees Celsius oven

    Once at temperature remove pot, remove bread from bannaton and place bread carefully in pot, slice with sharp blade l, spray with water and sprinkle with flour.

    Put lid on

    Bake at 250 degrees Celsius for 25min

    Take lid off and bake for a further 20minutes at 220 degrees Celsius

    Allow to cool before slicing.

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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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  • Cornelia1958:...

    Submitted by Dermiethethermie on 20. December 2021 - 07:52.

    i use a Rye starter and the Rye flour will take up more water than bakers so you may need to reduce the water you use. Yes I activate the starter before I use it usually 8 to 12 hours before but it depends on the weather.

    I find the weather can really affect how a loaf feels or the time you need to leave it.

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  • I've been making sourdough the traditional way for...

    Submitted by Cornelia1958 on 15. December 2021 - 10:04.

    I've been making sourdough the traditional way for years but thought I'd try this to see if I can come up with a quicker method to use when I want bread in a hurry. I found the dough mixture to be way too wet to be able to shape into a loaf, there was no way I could even get it into the banneton without adding more flour. I didn't have any rye flour but made up the difference with bakers flour. Could this made that much of a difference? Do you activate the starter before using in this recipe? I normally keep mine in the fridge, take it out and feed it, then wait until it passes the float test before using. Should I do the same for this recipe or just add some starter as per recipe. Really hoping I can get this recipe to work for me. PS - I have a TM5 but can't see why that should make any difference.

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