- 100 grams Sourdough starter
- 380 grams water, Not hot
- 50 grams rye flour
- 450 grams Baker's Flour
- 10 grams salt
24h 45minPreparation 24h 0minBaking/Cooking
Recipe is created for
- "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.
Accessories you need
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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