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Ingredients
Sourdough
- 100 grams Sourdough starter
- 380 grams water, Not hot
- 50 grams rye flour
- 450 grams Baker's Flour
- 10 grams salt
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6
24h 45min
Preparation 24h 0minBaking/Cooking -
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medium
Preparation -
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Recipe is created forTM 6
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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5
Recipe's preparation
"Warm Up" Add 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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Accessories you need
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Spatula TM5/TM6
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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 commentI made my first ever sourdough loaf with this...
I made my first ever sourdough loaf with this recipe and it turned out pretty good. Dough was a bit too sticky so have used less water in the second batch, will see how it turns out 🤗 thanks for a great recipe even a newbie can get great results with..
Cornelia1958:...
Cornelia1958:
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.
I've been making sourdough the traditional way for...
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.